Citrus Salts
Ingredients
- 1 cup flake salt or sea salt
- 3 tbs citrus zest (any kind)
Instructions
- Mix salt and zest in a bowl; work zest into salt with your fingers to release oils and flavor.
- A mortar and pestle works well if you have one....
- Spread out the salt on strips of parchment paper to dry in any of the these ways
- Spread it on parchment paper-lined racks of your food dehydrator and set the temp at about 100 degrees. Four or five hours should take care of it
- Spread on a baking tray. Air-dry until dried completely, 8 hours to overnight.
- Set the cookie sheet in an oven heated to 225 degrees for about an hour and a half. The citrus zest is easy to burn, so keep an eye on your project....
- Make ahead: 2 months, kept airtight at room temperature.
- Note: Zest's color will fade over time, but this won't affect taste.
Notes
Allow your citrus salt to cool completely and then you could:
Bottle it up in a clean dry jar with a tight-fitting lid.
Return the salt to the grinding bowl for a bit more grinding before it is bottled....
Run the salt through a small food processor to break down the crystal size and to more thoroughly mix in the zest before bottling....
Tried this recipe?Let us know how it was!