Giveaway: Foundation Salt Set from The Meadow

April 1, 2014

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.

Sharing is caring!

Leave a Reply

Your email address will not be published.

415 thoughts on "Giveaway: Foundation Salt Set from The Meadow"

  • My son, who is an avid traveler, loves to experiment with different salts, so I’m enjoying the fermented foods he makes. If I win, I want to try your recipes soon.

  • I’ve found salt pretty fascinating since touring the salt mines in Salzburg. For teacher gifts this past holiday season, we made jars rosemary & sage salt and love to put it on popcorn!

  • I have never made my own salt, but use sea salt and kosher salt for cooking. I’m not a big fan of table salt.

  • I made salted caramels for the first time last month – yum! Bought fancy fleur de sel for my brother last Christmas but would love to try some myself.

  • We restocked our salt recently and it was so much trouble. I don’t really know what sets different salts apart so I looked and looked and was stunned by the price differences. Maybe you could talk about what all these salt words really mean.

  • I have recently learned that there is more than simple table salt 🙂 Curious about making my own salt! How neat 🙂

  • We were recently gifted some “volcanic salt” from Iceland, only to find that it’s black color was from carbon black pigment, not smoking or volcanic anything. That hasn’t stopped me from wanting to try Icelandic Rhubarb salt.

  • Citrus salts are my favorite but I love putting big chunky bits of sea salt onto fresh baked bread, yum!

  • when my brother was cheffing at the art institute school restaurant i remember this one dish we had. he had 5 different cherry or pear tomatoes split in half and lined up on a plate with a little mound of 5 different salts on one side of each one and and oil on the other side. like a basil oil and a sweet chili oil. you really got to taste the different salts with that dish. my first time having smoked salt.