Salt Cured Lemons & Tomatoes

Salt curing requires 2 salt blocks because you position the food item to be cured sandwiched between them. The weight of the top block applies pressure, which helps force the excess water content out while infusing the food with salt.

Disclaimer: Elise Ho, aka “Dr. Ho” is a Holistic Health & Life Coach. Dr. Ho is NOT a medical doctor, licensed therapist, lawyer, or a bevy of other things. Products or services that Dr. Ho believes in are the only ones that she recommends. Dr. Ho may receive compensation, product, or an affiliate commission on anything you see on this site. This is a personal Website solely reflecting Dr. Ho’s personal opinions. Statements on this site do not represent the views or policies of any organization with which I may be affiliated.

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Salt Cured Lemons and Tomatoes were among the things I tried.

 

Salt curing requires 2 salt blocks because you position the food item to be cured sandwiched between them. The weight of the top block applies pressure, which helps force the excess water content out while infusing the food with salt.

 

Originally published in 2013, Salt Block Cooking weighs in at just over 200 pages. Inside, you will find 70 recipes related to curing, preparing, serving and cooking food with Himalayan salt blocks. You’ll also find a lot of background information on the topic, plus in-depth information on how to use and care for your investment.

Salt curing requires 2 salt blocks because you position the food item to be cured sandwiched between them. The weight of the top block applies pressure, which helps force the excess water content out while infusing the food with salt.
Salt curing requires 2 salt blocks because you position the food item to be cured sandwiched between them. The weight of the top block applies pressure, which helps force the excess water content out while infusing the food with salt.
Salt curing requires 2 salt blocks because you position the food item to be cured sandwiched between them. The weight of the top block applies pressure, which helps force the excess water content out while infusing the food with salt.

Dr. Ho is NOT a medical doctor, licensed therapist, lawyer or a bevy of other things. Dr. Ho is a Holistic Life Coach who provides personal, spiritual and business development along with support through natural products such as herbs, essential oils, and CBD.

Products or services that Dr. Ho believes in are the only ones that she recommends.  Dr. Ho may receive compensation, product or an affiliate commission on anything you see on this site. Click HERE to read full disclosure details.

When working with salt blocks, the technique is very important.

 

Also important to note is that the blocks turn color when heated, so you can’t use the same blocks for cooking as you do for serving.

 

Salt curing requires 2 salt blocks because you position the food item to be cured sandwiched between them.

 

The weight of the top block applies pressure, which helps force the excess water content out while infusing the food with salt.

 

Special Equipment: 2 large rectangular Himalayan salt blocks

 

To begin, place a wire rack on a rimmed baking sheet and set a large Himalayan salt block on top.

 

Salt cured lemons are great when chopped up and added to salads, pasta dishes and more.

 

They also make a beautiful garnish.

 

  1. Slices 2-3 organic* lemons and remove the seeds.
  2. Place on the surface of the salt block and cover with the second block.
  3. Allow to sit for 48 hours or until the rind is soft and chewy.

 

As an added bonus, the juice forced out of the lemons during the curing process will pull some of the salt from the block as it trickles down to the baking sheet below. When it dries, you will have a wonderful citrusy salt you can use on fish, chicken or in any dish that you want to infuse with lemony flavor.

 

*Read The Truth About Organic Meats, Vegetables, and Fruits HERE.

 

Campari tomatoes are my favorite so I naturally chose them for curing tomatoes.

 

However, you can use whatever type you have available.

 

  1. Cut the tomatoes in half and brush the cut side with olive oil.
  2. Place cut side down on the bottom salt block, add basil leaves if desired.
  3. Cover with the additional salt block.
  4. Allow tomatoes to cure for three hours.

 

The recipe in the book is for sun-dried tomatoes. I look forward to trying those next time. In the meantime, these were yummy.

 

I have to say that I found the recipe for Salt Cured Candied Strawberries to be a bit bizarre.

 

This is especially true since I recommend people cut out sugar as much as possible.

 

As you can imagine, I skipped that one. However, I did hear from others that the particular recipe was a bit confusing.

 

I guess I made the right decision!

 

Have you ever cured fruits or vegetables using Himalayan Salt Blocks?

 

I would love to hear about your experience in the comments below.

 

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Naturally Yours,
Elise Ho
Ph.D., D.N. Psych.
Behavioral & Mental Health Specialist

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About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Elise Ho is a Holistic Health & Life Coach with a special interest in emotional health, life alignment, and energy flow.

Elise will partner with you to align your mindset, your energy, your home and your career so that you can live your life's desire with freedom and love.

Elise offers 30 years of experience and multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.