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Pickle Salt

The Classic Dill Pickle Salt

The foundational, tangy, garlic-dill pickle salt that's perfect on everything from popcorn to roasted veggies.
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Prep Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 1 Cup of Seasoning Salt
Course: Seasoning
Calories: -5
Ingredients Method Notes

Ingredients
  

  • 1 cup coarse sea salt or kosher salt Don’t use fine table salt—it will clump into a brick!
  • ½ cup leftover dill pickle brine the stuff from a classic garlic-dill pickle jar
  • 1 tsp dried dill weed
  • ½ tsp garlic powder
  • Optional: ¼ tsp cracked black pepper or a pinch of red pepper flakes for heat.

Method
 

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper (a pre-cut parchment sheet roll is a lifesaver here, just saying).
  2. In a medium bowl, pour the pickle brine over the coarse salt. Stir it like you mean it, ensuring every crystal gets a little damp. Let it sit for 10 minutes so the salt soaks up all that tangy goodness.
  3. Spread the damp salt mixture in a thin, even layer on your prepared baking sheet.
  4. Bake for 45-60 minutes, stirring every 15 minutes. You’re looking for the salt to be completely dry and crumbly again. It should feel like… well, dry salt.
  5. Let the salt cool completely on the sheet. Then, crumble it into a bowl and mix in the dried dill and garlic powder (and optional spices). Store it in your fancy airtight jar.

Notes

The key is using coarse salt; fine table salt will solidify. This salt keeps indefinitely in an airtight jar in a cool, dry pantry. Stirring every 15 minutes during baking is crucial for even drying.