Incredible Seasoning Salt
This recipe was found in a cooking magazine by my Father back in the mid 1970's.
Submitted by: Gerard from Montgomery, Alabama
Yield: two pounds
Preparation Instructions:
Buy a Rubbermaid plastic jar at Wal-mart, or wherever available.
I prefer to mix half of the plain sea salt with the rest of the spices, and then add the remaining sea salt.
Seal with the lid and shake it really well. Shake it every now and then, for the next week. It gets better with age and holds well for six months or more.
This salt blend is excellent on pork, beef, poultry, seafood, vegetables, and most anything.
thespicehouse.com
More About This Recipe
Personally, I use the very best spices available. I go overboard with the salt (light gray Celtic sea salt). I also buy the best black and white peppercorns from The Spice House, and grind them fresh myself. You may not find dill salt anywhere. To mix your own, blend 1 part ground dill seed to 4 parts salt. So, 1 teaspoon dill with 4 teaspoons salt, mix together, and measure your tablespoon.
This is a very good seasoning blend. However, a word of caution. Do not mix in the full 30 ounces of fine sea salt or 8 table spoons of pepper at the beginning. I found this to be a little too salty for my taste. Mix all of the other ingredients first then add half the amount of salt then half the amount of white and black pepper and work your way up from there. Once I cut back the salt and pepper the blend came out quite nice.
So much better and more complex than other seasoning salts out there. Thanks for the dill salt directions!