Salt is great but seasoned salt is so, so, so much better!
Our dining table is always set with a pepper mill, a table salt shaker, and a small bowl with Seasoned Sea Salt. It is easy to make and the large grains really add a spark to potatoes, pastas, pizza, veggies, and just about everything else that needs salt. This blend also makes a nice rub for beef roasts.
But you don’t have to stick with my recipe. Feel free to create your own flavored house blend with your favorite seasonings, spices, and dried citrus. Start with 1 part custom seasoning mix and add 6 to 10 parts large grain salt.
Another fun technique to make pickle salt. Just take pickle juices, dehydrate them in a dehydrator or by leaving them in a non-reactive pan to evaporate. Then scrape them up. You can use them like this, or grind them in a mortar and pestle, coffee grinder, or blender. Try making them from dill pickles, sauerkraut, pickled mushrooms, pickled peppers, onions, whatever you can find!
2teaspoonsdried herbs such as oregano, thyme, rosemary, or a blend of your choice
1/4teaspoonwell-dried orange or lemon zest
About the sea salt. Technically all salt is sea salt since it all comes from the sea. But most salts labeled "sea salt" are large grain, and they dissolve more slowly. You can go to smaller grains such as kosher salt or table salt. If you do, because they are so concentrated, cut back on the herbs. But this is one of those recipes where you can adjust it to your taste. Click here to learn more about the different types of salt.
Prep. Mix all the ingredients together in a bowl. We put it in a little pewter bowl on the dining table with a little tiny spoon.
Storing the seasoned salt. You can use it right away, but it gets better after a week of aging as the aromatic herbs fully penetrate the crystals. Simply place the seasoned salt in a jar, seal, and set aside until ready to use.
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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.
Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff
If you’re using oven mitts at the grill, it’s time to trade up. Say hello to these suede welder’s gloves. They’re heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don’t accept cheap substitutes. Click here to read our comprehensive Platinum Medal review
Compact Powerful Sear Machine For Your Next Tailgater
Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.