Friday, July 1, 2016
Lemon and Rosemary Pink Himalayan Salt rub
I adapted this recipe from Here and Now contributer, Kathy Gunst's recipe for Seasoned Sea Salt (you can find the original recipe here).
I think these little hermetically sealed jars are so pretty! The lemony and lightly resinous rosemary flavored salt can be used for fancy table salt or a delish rub for pork on the grill! The Pink Himalayan Salt combined with the lemon yellow and pale green of the rosemary is summer in a jar.
2 cups of Pink Himalayan Salt
1 tablespoon dried Rosemary
Zest of one lemon
Pre-heat oven to 200 degrees (or your low/keep warm temperature). Combine all ingredients in a parchment lined cookie sheet and bake at 200 degrees for 30 minutes. Stir every 10 minutes. After 30 minutes, let cool on the parchment and pour into sealable containers. Use your parchment as an easy funnel!
The salt helps to keep the lemon zest and rosemary dry. This jar will keep for 4-6 months, if you don't run out of it first.