Lemon Pepper Garlic Salt

Salt Preserving! There are a host of ways to use salt. I have several ways that I used it, but this recipe is a quick one that only takes an hour or so to complete, start to finish. I decided to infuse salt with citrus and herbs. 

1. 1 lemon
2. 2-4 cloves garlic*
3. 1/4 tsp course black pepper, or more to taste
4. 1 cup kosher salt

1. Zest lemon in a bowl. Mix salt in with the lemon.
2. Juice the lemon and add to the salt. Run the garlic through a garlic press and add it to the salt also. Mix the salt, lemon zest, lemon juice and garlic. Use a fork or your fingers to work the salt as much as possible.

1. Preheat the oven to 170 degrees. Pour the lemon salt evenly in a shallow oven-proof dish, lined with parchment paper. Place in the oven for about an hour to dry out the salt. (When it's done, it will be rock hard with no moisture left.) Prop the oven door open with a wooden spoon to provide ventilation for proper drying.
2. Wait for the salt to cool and use a fork, wooden spoon or your fingers to break up salt.
3. Store the salt in small jars.

*I use 2 large cloves or 4 small, depending on their size and the strength of garlic you desire. Add or subtract the amount you want.