Make Pickle Salt With Dill Stems and Vinegar

Photograph: Claire Decrease
Consuming Trash With ClaireThe sequence the place Claire Decrease convinces you to remodel your kitchen scraps into one thing edible and scrumptious  

Folks search out dill for its feathery, aromatic leaves, whereas the crunchy stems are largely ignored. They don’t have as a lot taste as their leafy counterparts however, when pulverized and blended with salt, you get a inexperienced, vegetal, pleasantly dill-scented salt. Mix that with slightly powdered vinegar (sodium acetate), and you’ve got a tangy, salty seasoning with a dill pickle sensibility.

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This pickle salt is slightly kinder and gentler than what you often discover on commercially produced pickle flavored snacks. As an alternative of being mouth-puckeringly bitter, it’s tangy and barely candy. It provides a whisper of dill pickle taste, moderately than hitting you over the top with it. You can even depart the sodium acetate out for a purely dill-flavored salt, and that might be fairly good on egg dishes, significantly Benedicts. To make this tart dill salt, you’ll need:

For the dill salt:

  • 1 bunch of leftover dill stems, weighed
  • An equal quantity of salt by mass

For the sodium acetate:

  • 1 heaping tablespoon of baking soda
  • About 2 cups of white vinegar

Weigh the stems, observe the mass, and chop them finely. Add them to the bowl of a meals processor, together with an equal quantity of salt by mass, and pulse to combine the herb stems and salt collectively. Unfold the combination on a parchment-lined baking sheet, and dehydrate in a 250℉-oven till it’s dry and crispy (about an hour). Return to the (washed and dried) meals processor and pulverize right into a tremendous powder. If all you search is dill salt, cease right here.

In case you want to add tang to your dill salt, add a heaping tablespoon of baking soda to a big measuring cup or medium mixing bowl. Add vinegar, small splashes at a time, stirring after every addition, till the combination now not fizzes when further vinegar is added, even after stirring. This implies the acid-base response is full, and also you now have sodium acetate dissolved in water. To show it right into a powder, pour it right into a sauce pan and boil it down. This may odor fairly dangerous, particularly when you don’t just like the odor of vinegar, so open a window. As soon as the liquid degree begins to get low, preserve an in depth eye on the pot, as crystals will quickly type.

It would look slightly gummy at first.
Photograph: Claire Decrease

Scrape the moist crystals out of the pot, and place them on a espresso filter to soak up extra moisture earlier than transferring the crystals to a parchment lined baking sheet. Dry in a 250℉-oven till fully dry.

Photograph: Claire Decrease

To make pickle salt, mix the sodium acetate with equal quantities of dill salt by quantity. Sprinkle on popcorn (duh), unsalted chips, laborious boiled eggs, or the rest you assume can be improved with a whisper of pickle taste.

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