Vinegar Salt

Sharing is caring!

Vinegar Salt is a wonderful addition to your pantry and list of seasonings. Use it as you would any type of seasoned salt.

Why create your own seasonings?

Because there are many ingredients that are in seasonings or spice blends that you may not want to eat or are allowed to eat if you have allergies or certain autoimmune disorders. Therefore, my recipes are grain free, refined sugar-free, and many are dairy free. Many with autoimmune illnesses or allergies find that eating this way helps us to feel better. I have been eating this way since October 2017.

Just a little note to all those who follow my blog:

I spend several hours a day doing research, planning and experimenting on recipes or other items for my blog. I’m currently trying to improve my blog and currently consider my blog under construction. Plus I am not what I would call computer literate. Everything in life has a learning curve. We learn the most and at a quick pace when we are young. If you follow my blog please be patient with me as I work diligently to try to improve it.

Creating in the Kitchen

Most items that are on grocery store shelves have ingredients in them that I can’t eat. This includes many combined seasonings or Seasoned Salt. I have created my own taco seasoning, Rosemary Wine Salt, Nevada Sauce Salt, and other seasonings.  I love this one as it is salty and slightly acidic with a slight balsamic flavor. This takes hours to make in a dehydrator but is super easy and simple to make. Use as you would any seasoned salt.

Ingredients:

1 cup pink salt

1/2 cup red wine vinegar

1/8 cup balsamic vinegar

Directions:

Prep your dehydrator by placing a piece of parchment paper down on one of the trays.

Combine the salt and red wine vinegar and balsamic vinegar

until it becomes a slurry.

 

Spread the salt mixture out along the tray so that it has time to dry out.

Place lid on the dehydrator. Turn on the dehydrator and turn on to 105 F for 12 hours.

After 12 hours place into a spice grinder or food processor and grind until a fine powder.

If slightly wet then dry for another two hours in the dehydrator. Grind again in a spice grinder or food processor and grind to fine sand. Store for up to 4 months in a sterilized glass jar.

Vinegar Salt

A seasoned salt. A salt and acid combination
Prep Time5 mins
Cook Time12 hrs
Total Time12 hrs 5 mins
Course: Seasonings
Cuisine: American
Keyword: Seasoned Salt
Servings: 48 teaspoons
Calories: 3kcal

Ingredients

  • 1 cup pink salt
  • 1/2 cup red wine vinegar
  • 1/8 cup balsamic vinegar

Instructions

  • Prep your dehydrator by placing a piece of parchment paper down on one of the trays. 
  • Combine the salt and red wine vinegar and balsamic vinegar. Until it becomes a slurry. 
  • Spread the salt mixture out along the tray so that it has time to dry out. Place lid on the dehydrator. Turn on the dehydrator and turn on to 105 F for 12 hours. After 12 hours place into a spice grinder or food processor and grind until a fine spice. If slightly wet then dry for another two hours in the dehydrator. Grind again in a spice grinder or food processor and grind to fine sand. Store for up to 4 months in a sterilized glass jar.

Notes

The recipe makes one cup. Nutrition facts are per teaspoon. 
Nutrition Facts 
Servings 48.0
Amount Per Serving
calories 3
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 521 mg 22 %
Potassium 36 mg 1 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g  
Protein 0 g 0 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 11 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.