Last year when I retired I experimented with making different flavoured salts. My first Salt was Lemon and Garlic Salt. I tried different methods of preparing the salt and I found the easiest way is remove the lemon zest from the lemon and chop up the garlic and use kosher salt in a small food processor. Kosher salt is preferred because it doesn’t contain iodine and has a purer flavour. Here is my recipe:
Zest of 3 lemons/ 4 garlic cloves/ 1 cup of Kosher salt. Process and lay the salt on parchment paper to dry for a couple of days! This should keep for about 6 months in a container! I use this salt on carrots and other vegetables.
