Salt Cured Lemons and Tomatoes were among the things I tried.
I learned about salt curing techniques from ‘Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks.’
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.
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.
- Slices 2-3 organic* lemons and remove the seeds.
- Place on the surface of the salt block and cover with the second block.
- 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.
- Cut the tomatoes in half and brush the cut side with olive oil.
- Place cut side down on the bottom salt block, add basil leaves if desired.
- Cover with the additional salt block.
- 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?