Giveaway: Foundation Salt Set from The Meadow

Foundation Salt Set - Food in Jars

Salt has forever been an essential ingredient in food preservation. It plays a key role in pickling, whether you’re fermenting or using vinegar, and has also long been used to preserve meat and fish.

As canners, one of the things we often hear is that pickling salt is the only way to go. And while it’s true that it dissolves quickly and doesn’t contain any additives that could discolor your pickles, I believe there are places for a variety of salts in the home preserver’s toolbox.

Fleur de Sel - Food in Jars

For the last few summers, I’ve made all my pickles with fine grain sea salts like this Fleur de Sel from The Meadow. I measure it out by weight in order to ensure that I don’t oversalt my dilly bean and cucumber dills (more on how to swap salts by weight in this post from 2010) and the finished pickles are fabulous and the quality of the brine suffers not at all from the salt substitution.

Sel Gris - Food in Jars

When I want to incorporate chunkier, more mineral-flavored salts like Sel Gris in my preserving, I opt for a batch of Herbs Salees (it’s best done in high summer, when tender herbs can be had for a song). I have a version of salt preserved herbs in my new cookbook, or you can try the technique on Well Preserved. They add incredible flavor to soups and stews.

Flake Salt - Food in Jars

Recently, the folks at The Meadow sent me their Foundation Salt Set (it retails for $40. If that feels too spendy, maybe their Mini Foundation Set at $20 might suit your budget?) and a little jar of deeply smoked sea salt to play with. I’ve been a customer of theirs since 2009, but their inventory is so deep that other that the Fleur de Sel, all the salts were new to me.

I have two pickle recipes going up later this week that feature these interesting salts, so stay tuned for those. However, in the mean time, let’s have a giveaway! The Meadow is offering up one of their Foundation Salt Sets to one lucky Food in Jars reader. Here’s how to enter:

  1. Leave a comment on this post and share a salty tidbit. Do you have a favorite salt? Have you ever tried making your own sea salt? Tell me something about your relationship with salt.
  2. Comments will close at 11:59 pm on Saturday, April 5, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, April 6, 2014.
  3. Giveaway open to US residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: The Meadow sent me some salt to use and photograph and are also providing a set for the winner of this giveaway. However, they did not pay to be featured here on this blog and all opinions expressed here are mine and mine alone.

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415 Responses to Giveaway: Foundation Salt Set from The Meadow

  1. 101
    Haley says:

    I’d liove to experiment with these salts.

  2. 102
    Jennifer says:

    I mostly use kosher salt because the flakes dissolve so quickly. I’ve honestly never thought of making a flavored salt before, but they do sound interesting!

  3. 103
    Krystal says:

    Several of my favorite recipes call for “flaky sea salt, preferably Maldron” but I’ve never been able to find it despite keeping my eyes peeled. Not at grocery stores, fancy stores, Whole Foods….until one day I spied a box at a random chinese grocery store. I’ve never seen it there again so at least I stocked up.

  4. 104
    Scrubber says:

    I really like grey salt. Other sea salts are nice, too, but I like the chunkiness and the flavor of the grey best when I’m finishing a dish.

  5. 105
    Casey DelliCarpini says:

    Oh my. I visited the Salt Cellar in New Hampshire and purchased ghost pepper salt, coffee salt, black truffle salt, and smoked salt. The ghost pepper, black truffle, and smoked salts were all marvelous on popcorn, but that coffee salt on chocolate ice cream was one of the best things ever! We felt like such foodies, heading to the ice cream shop after our visit to the salt store and ordering chocolate ice cream, taking out our own salt to sprinkle on it. Who does that??! But it was wonderful.

  6. 106
    Meggie says:

    I love salt! I keep a jar of giant yucatan salt crystals on my stove, ready to throw into a pot of boiling water anytime! I love experimenting with different types and jar at least five varieties at all times!

  7. 107
    Paige C says:

    I’ve really been wanting to try to make my own flavored salts!

  8. 108
    Katrina says:

    I’ve always loved pickles and have preferred salty over sweet as long as I can remember. When I’m trying new recipes, I often go back and forth with how much to season the dish before eating. I’m still getting a feel for using just the right touch when adding salt to a dish.

  9. 109
    Erin says:

    I’ve actually never used pickling salt for my pickling. My Mom’s Bread and Butter Pickle recipe called for Kosher salt and I never knew anything otherwise! I’ve still used Kosher salt mostly because I can never find the pickling salt when I need it. And, you know, when you need to pickle, you need to pickle right then!

    Another salty story is from visiting Jenni’s Ice Cream in Columbus, OH and trying their Salted Caramel ice cream with Dark Chocolate ice cream. That is to.die.for. Best ice cream, hands down.

  10. 110
    anna says:

    Maldon sea salt is always a treat!

  11. 111
    jeanne says:

    I love using Gourmet Sea Salts with meats. It really enhances the flavors for unique dishes.

  12. 112
    Allison says:

    Applewood smoked salt is my favorite way to add pizzazz

  13. 113
    Wendy Soudelier says:

    I never knew there were so many salty options! Where have I been?

  14. 114
    Mona says:

    Looks yummy!

  15. 115
    Catherine says:

    I enjoy using smoked salt in a lot of dishes especially in rubs for meat that I am going to grill. It doesn’t have an overwhelmingly smoky taste, but it really adds an extra touch of smoky flavor to grilled meats.

  16. 116
    Allison says:

    I use kosher salt for everyday cooking, and Maldon’s the fanciest salt I have right now- I’d love to try the smoked sea salt! The best thing I’ve done with salt recently is to keep it in a little jar on the counter; it makes it so much easier to take pinches, tsps, etc when cooking.

  17. 117
    Aislinn Fletcher says:

    Homemade salted caramel ice cream is my favorite thing ever.

  18. 118
    Cynthia says:

    I basically don’t salt most things. Pickles are one exception. I am interested to try smoked sea salt.

  19. 119
    ColleenB. ~ Texas says:

    First off; thank you for this wonderful giveaway opportunity.
    I use mostly kosher salt but do use sea salt for salting my French fries on lightly sprinkled on candy and/or cookies.
    I would love to try different salts.
    Was at an eating establishment when I went to salt my French fries when the lid came off(I think someone had loosened the lid) when all of a sudden my fries where covered in salt. Needless to say I ordered another order of fries.

  20. 120
    Jesse McAvoy says:

    We love a nicely textured fleur de sel for finishing dishes…a yummy crunch!

  21. 121
    Cecile says:

    I love Fleur de sel especially on chocolate chip cookies. I also use it on top of caramel candy that I give away during the Christmas season. Salt enhances almost anything. Thanks for the giveaway!

  22. 122
    Sarah N says:

    Thanks for the giveaway! The world of salts is new to us and we are just branching out into a couple of different salts that we have found locally. I have never thought of using them in pickling, though, so I am looking forward to your posts coming up!

  23. 123
    timothina says:

    I always felt guilty about loving salt, but after receiving a concussion this fall, I was put on a medicine that requires me to eat more of it. I am now adding salt to everything, guilt-free. I am looking forward to making herb salts this summer. I am especially looking forward to using lovage.

  24. 124
    Kim McCallie says:

    I love salts and keep a pantry full of kosher, sea salt, and plain salt. I also have many salt blends and some smoked salts. I’m looking forward to trying some of the salt blends from your two cookbooks this summer when my herbs are overflowing.

  25. 125

    Growing up my mom only ever canned with Kosher Salt (Morton’s Salt specifically). Now I’m not sure I could use anything else for fear pickles wouldn’t taste like my childhood!

  26. 126
    theresa says:

    celtic grey salt!

  27. 127
    Julie says:

    A salty story, hmmmm… well, I just bought some seeds for some mini gherkins, so this year I’m going to try my hand at tiny pickles. I have the cheap, iodine free “pickling” salt that you are supposed to use, but I’d love to swap out some fancy and more tasty salt in my canning.

  28. 128
    Tanya says:

    I love Celtic sea salt. We use a lot of salt, especially love slightly salty sweets.

  29. 129
    Sarah says:

    I started using Kosher salt for everything several years ago and didn’t really branch out until I was making apple cider caramels (amazing!) and purchased some grey sea salt for them. I’d love to experiment more with salt.

  30. 130
    Jodi M says:

    I’ve been eyeing the pink Himalayan salt at the cheese counter at my local store for awhile now! I need some courage to try it out!

  31. 131
    Angela says:

    I love the different colors many salts have, and I enjoy tasting their variety when pickling

  32. 132
    Alison says:

    I have just started using different salts, so have very little experience. I have used Kosher salt in my preserving, but plan to try something new this year.

  33. 133
    Victoria R says:

    One of my parents worked in the salt industry for decades- I’ve tried and seen almost every salt known to man and they each have their own amazing powers- there’s literally a salt for every mood, every reason, anything. Right now I am loving my salt block to cold prepare food on!

  34. 134
    Chris says:

    I love collecting all kinds of salt. My wife says that I have too much but my response is that it never goes bad so you can never have too much. My next venture is going to be making my own salt. My current favorite is a flake salt that my parents got for me as a gift last time they were on vacation.

  35. 135
    mary beth says:

    I have several different varieties that I just love! I used a WONDERFUL salt for Thanksgiving this past year that was made by Jacobsen Salt Co. It was an exclusive that they had with Williams Sonoma – something called Turkey Salt (I think). It had just the right amount (subtle) of added seasoning that just MADE the turkey. Very nice. Recently bought some Maldon Flake . . .so good on freshly grilled asparagus. I also have this lovely little bottle of BLUE salt that I bought last time I was at the Meadow.

  36. 136
    Christine says:

    Salt and the many places it comes from is a fascinating topic. A few grains of such a simple thing can elevate any food from ordinary to extraordinary. I love trying all new salts, and I really love the salt slab that I got for Christmas that you can heat or cool food on. Perfect for sushi!

  37. 137
    Valerie says:

    I make a variety of wine-infused salts that are wonderful. I put salt on everything and would love to experiment with these!

  38. 138
    Lori says:

    This is kind of funny…when Y2K was nearing (the year 2000 computer meltdown and subsequent end of civilization that never occurred ) I stockpiled salt. Not a ton mind you, but several large packages of good Kosher salt. I figured if it all really went down I would have something to barter with. It took me years to go through it all. Lucky I’m a canner!

  39. 139
    Emilie Ritchie says:

    I love all the different salts I can find in the stores. I have little jars of different kinds and use them all the time. These would be a great addition.

  40. 140
    Sara says:

    I just made fennel frond salt this year and love having it on hand. I’ve also started using the Well Preserved herbs salees for a couple of years. Love that the bunch of parsley lasts so much longer after using the tablespoon called for in a recipe, but I have done cilantro and dill that way as well. Love adding the cilantro to my taco meat for some brightness and the dill to tuna salad.

  41. 141
    Georgann G says:

    At home, I use Kosher salt sparingly for all my cooking. For foods, the only things to which I add salt are eggs, potatoes and some soups. I’m curious as to how different salts can taste.

  42. 142
    James L says:

    I love to use pink Himalayan sea salt to my canned tomato sauces… it really brings out the sweet flavor of the tomatoes!

  43. 143
    onesillyme says:

    This year I made sets of flavored salts for Christmas gifts. Most popular were red wine (magic), mushroom & sun dried tomato. It was fun & a little goes a very long way.

  44. 144
    Joy says:

    I haven’t experimented with different salts very much. These salts look fascinating!

  45. 145
    Trissi V. says:

    Kosher salt lives on my counter…I love the stuff.

  46. 146
    Seth says:

    I don’t think I’ve used anything other than kosher salt in my cooking though I’ve heard great things about other types, I’ve just never had the chance to really reach out and experiment.

    My favorite use of salt though is to simply sprinkle on top of grapefruit or in a glass of grapefruit juice.

  47. 147
    purlewe says:

    I made garlic salt for gift giving last yr. It made my whole house smell like an Italian grandmother’s kitchen. YUM!

  48. 148
    Marilyn says:

    Maldon salt flakes are amazing!

  49. 149
    Lynnette says:

    We have been using spicy salt we found in a “foodie” shop about a year and love the way it adds such a nice flavor to so many things. We shake a bit into our soups, eggs, etc. Upon my completion of my move, I hope to have time to explore how to make these delightful accoutrements myself!

  50. 150
    Lindsey D. says:

    I love salt, all of it!

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