Sprinkle a little bit of this zingy lemon-ginger combo on hot buttered corn on the cob for a salty twist. —Taste of Home Test Kitchen, Greendale, Wisconsin
Total TimePrep: 10 min. Bake: 20 min. + cooling
- 3/4 cup kosher salt
- 1/2 cup grated lemon peel (from about 5 large lemons)
- 1 teaspoon ground ginger
- 2 tablespoons lemon juice
- Preheat oven to 200°. Pulse salt, lemon peel and ginger in a food processor until blended. Transfer to an 8-in. square baking dish. Stir in lemon juice. Bake, stirring occasionally, until dry, 20-25 minutes. Cool completely. Stir with a fork to break up. Store in an airtight container in a cool, dry place for up to 3 months.
Nutrition Facts1/4 teaspoon: 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 360mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.
Originally published as Lemon-Ginger Salt in Taste of Home August/September 2012
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