Herbed Salt Recipe
By July 1, 2016Published:
- Yield: 4 half pints (Can easily be doubled or tripled)
- 1 cup mixed dried herbs i.e. chives, rosemary, parsley, thyme, basil, sage, oregano, etc.
- 4 cups salt divided
- In a large mixing bowl, stir together the dried herbs and salt. Using a canning funnel, fill each jar with the salt mixture. Place the lid on the jar and tighten the screwband. Label and place in a cool, dark place. Shake every week. The salt is ready to use in recipes after 4 months. Makes an excellent brine for turkey.