From: Country Living US
Yields:
4
A beautifully packaged variety of flavored salts is a quick and simple gift any foodie will appreciate.
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Ingredients
- 24 jar for packaging finished salt
- 4 tins filled with shredded paper
Porcini Salt
- 4 oz. dried porcini mushrooms
- 1 cup fine sea salt
Smoked Paprika and Ancho Salt
- 4 dried ancho chiles
- 1/4 cup smoked paprika
- 3/4 cup fine sea salt
Celery Salt
- 4 head celery
- 1 cup fine sea salt
Lime-Ginger Salt
- Zest of 6 limes (about 1/2 cup)
- 3 tsp. ground ginger
- 1 cup fine sea salt
Herbes de Provence Salt
- 1/2 cup herbes de Provence
- 6 Tbsp. dried lavender
- 3/4 cup fine sea salt
Curry Salt
- 12 medium dried bay leaves
- 1/4 cup garam masala
- 1/4 cup curry powder
- 2 tsp. ground cumin
- 1/2 cup fine sea salt
Directions
- Step 1For each of the methods below, divide the finished salt among 4 two-ounce jars, and tighten lids to seal.
- Step 2To package, fill 4 tins with shredded paper; in each tin, nestle 6 jars of different flavored salts.
- Step 3Porcini Salt: Using a spice grinder, and working in batches if necessary, pulse dried porcini mushrooms until finely ground. In a medium bowl, combine ground porcini and sea salt.
- Step 4Smoked Paprika and Ancho Salt: Remove stems and seeds of dried ancho chiles. Using a mortar and pestle, break up chiles. Using a spice grinder, and working in batches if necessary, pulse until coarsely ground.
- Step 5In a medium bowl, combine ground chiles, smoked paprika, and fine sea salt.
- Step 6Celery Salt: Preheat oven to 250 degrees F. Place leaves from 4 heads of celery on 2 parchment-lined baking pans and bake until dry, about 10 minutes. Let cool completely.
- Step 7Using a spice grinder, and working in batches if necessary, pulse until coarsely ground. In a medium bowl, combine ground celery leaves and fine sea salt.
- Step 8Lime-Ginger Salt: Spread lime zest on waxed paper; let dry overnight. In a medium bowl, combine lime zest, ground ginger, and fine sea salt.
- Step 9Herbes de Provence Salt: Using a spice grinder, and working in batches if necessary, pulse herbes de Provence and lavender until coarsely ground. In a medium bowl, combine ground herbes de Provence and lavender and fine sea salt.
- Step 10Curry Salt: Using a mortar and pestle, crush bay leaves until coarsely ground. In a medium bowl, combine ground bay leaves with garam masala, curry powder, ground cumin, and fine sea salt.
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