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Dill salt

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Ingredients for 1 servings:

  • 10 bunch dill (about 80 g after picking)
  • 100 g coarse-grained sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Finely strip 10 bunches of dill – this yields approximately 80g of fine dill leaves. (Don’t discard the stems; they can be finely chopped and added to your next soup, vegetables, salad, or minced meat.) Place the plucked leaves on a baking sheet and place them on the middle rack of the oven. Let them dry for 10 minutes at approximately 50-70°C (122-158°F) for 4 batches, turning everything over after 10 minutes. Mix the dried dill leaves with approximately 100g of coarse sea salt and grind to the desired fineness in a coffee maker. Then fill a twist-off jar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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