Oranges, lemons, garden herbs, cherry tomatoes, peppers, and more.

This citrus herb salt, although it sounds fancy, is an all-purpose salt that can easily be used on meats, soups, potatoes, anything!

It’s an easy dehydrating recipe, and I give it to you in bulk, so you can fill your pantry up with this fragrant salt for the winter.

Here I go into tools you need, ingredients, and instruction on how to make your own version of the delicious, garden inspired Citrus Herb Salt.

Let’s Dive In…

Citrus Herb Salt Recipe with Tomatoes, Peppers, Garden Herbs

Tools you need

• Dehydrator
• Mixing Bowl
• Glass jars or salt cellar to store

Ingredients

• 3 cups coarse Kosher Salt (or preferred coarse salt)
• 2 oranges, zest & juice
• 1 lemon, zest & juice
• 4-5 tablespoons of your favorite green herbs dried: for example, thyme, rosemary, sage, basil, celery leaves, marjoram, etc. Please use whichever herbs are your favorite.
• 2-3 teaspoons dried garlic, powdered
• 1/2 pint of cherry tomatoes, dehydrated, crushed
• 1 bell pepper (red or orange work great), dehydrated, crushed
• 1 medium red onion, dehydrated, crushed.

Instructions

1. Dehydrate cherry tomatoes: cut in half and place on your dehydrator racks. Dehydrate at 125 degrees F (vegetable setting) until brittle. Once dehydrated, take them out and crush with a knife or slightly pulse them in a food processor until they are the same size as your coarse salt.
2. Dehydrate peppers & onions: finely chopped and place on your dehydrator racks. Dehydrate at 125 degrees F (vegetable setting) until brittle. Once dehydrated, take them out and crush with a knife or slightly pulse them in a food processor until they are the same size as your coarse salt.
3. In your mixing bowl, combine all the ingredients (salt, citrus zest& juice, dried herbs, garlic, dehydrated veggies). Be sure to strain your citrus juice, leaving the seeds out and get as much as the zest as you can. Stir well.
4. Place your now mixed salt, onto a silicone mat/paper. Place your salt back into your dehydrator.
5. Dehydrate at 105 degrees F (herb setting) until the salt is dry, crispy and fragrant. It should not be sticky from the juice but very dry to touch.
6. Allow to cool completely before storing into jars. Pro Tip: grab some flip top jars or a salt cellar from the thrift store. You will want to use this salt on anything, so having jar that’s easy to pop open while cooking is very helpful.
7. Enjoy! This truly is an all-purpose salt, so feel free to use it on your meats, rice, sandwiches, eggs, anything. If dehydrated correctly, this salt will last for a very long time.

That’s It!

This recipe makes almost 4 cups of salt, which is a lot but it’s much easier to just make it all at once.

Store extra salt in an airtight jar (like a normal mason jar) and refill your salt cellar/flip top jar as needed.

A good, small and frugal gift could easily be a thrifted jar filled with this homemade herb salt.

Enjoy!

The Cottage Vegetable

Gardening & Preserving for a Practical Kitchen

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