Infused Sea Salt Recipes for Your TGOD Glass Jars
By Michelle Pugle
Your TGOD sustainable glass jars provide the perfect place to store homemade infused sea salts for all your culinary needs.
What makes our jars so great for storing seasonings?
- Quality glass preserves freshness
- Green tint extends shelf-life by blocking light
- Secure lid prevents spills and contamination
You can upcycle your TGOD cannabis jars into infused sea salt jars by giving them a good scrub with hot water and eco-friendly soap, drying, and filling with your favourite recipes.
If you’re not sure what kind of sea salt infusion to try first, just think about your favourite flavours and staple dinner dishes and desserts. Is there a way to take them to the next level with some infused sea salt? Of course there is.
Infused sea salts can elevate the natural flavours of veggies, breads, meats, and fruits.
Now, let’s go over the basics of infusing fresh flavours into sea salt.
Base recipe: Add 1 teaspoon of flavour to every ¼ cup of sea salt
Processing and heating your ingredients can help speed up the flavour infusion
After mixing, store your infusion in a glass jar in a dark place using
- If you added heat, your infusion will be ready within a day. If you did not add heat, wait one week before using.
Here are a few of our favourite infused sea salt recipes to give you some inspiration.
Rosemary and Lemon Sea Salt
Ingredients: zest of one lemon, 3 sprigs of fresh rosemary, 1 cup of coarse sea salt.
Method: Preheat oven to 230ºF. Pulse all ingredients in a food processor. Toast in the oven on a baking sheet for 15 minutes.
Heating enhances the infusion rate, so you can use this sea salt in a recipe the day after.
Espresso Sea Salt
Ingredients: 1 ½ tablespoons of espresso beans, ¼ cup of coarse sea salt.
Method: Combine and pulse espresso beans with your salt until fully blended. Your salt will take on a rich brown hue when ready for storing.
Fennel and Celery Seed Sea Salt
Ingredients: 1 teaspoon of dried fennel seeds (crushed), ¼ teaspoon celery seed, ¼ cup sea salt.
Method: Mix well. Store in a clean TGOD glass jar for one week before use.
Garlic and Sage Sea Salt
Ingredients: 1 teaspoon of fresh, crushed garlic, ½ teaspoon fresh sage leaves, ¼ cup sea salt.
Method: Preheat oven to 230ºF. Spread ingredients evenly on a baking sheet and toast for 10 minutes, or until garlic and sage is dried. Pulse quickly in a food processor and store in a clean TGOD glass jar.
Citrus Sea Salt
Ingredients: 1 teaspoon of dried citrus peels, ¼ cup sea salt.
Note: You can do a single citrus note, like lime salt, or a mix, like orange-grapefruit.
Method: Toss your dried citrus peels in your salt and store for a week.
Garlic Porcini Sea Salt
Ingredients: 1/2 teaspoon of dried garlic, 1 teaspoon dried porcini mushrooms, ¼ cup sea salt.
Method: Pulse ingredients together in a food processor. Store in your clean TGOD glass jar for a week before use.
Each of these infused sea salt recipes can be stored in your TGOD glass jars for up to three months. They make wonderful hostess gifts, party favours, and thank-yous at any time of the year.
If you made one of these in your TGOD glass jar, upload a pic in the comments on Facebook. We’d love to see!