Type what you have

Ingredients

• ✓ kosher salt
• red bell pepper
• fresno chile pepper
• habanero pepper
• vegetable oil
• caraway seed
• coriander seed
• cumin
• mint
• garlic
• lemon
• olive oil

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut-sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2. 2 Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
3. 3 Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

By John Mitzewich

Ingredients

• ✓ kosher salt
• lemon
• water

Instructions

1. 1 Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
2. 2 Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

By gartenfee

Ingredients

• ✓ kosher salt
• serrano chile pepper
• garlic
• vinegar

Instructions

1. 1 Place peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour vinegar through the feed tube; process until smooth, about 5 minutes.
2. 2 Pour sauce into a medium saucepan and bring to a boil over medium-high heat; cook for 1 minute. Remove from heat and let cool. Transfer to a jar; refrigerate for at least 1 day.
3. 3 Strain sauce through a fine-mesh strainer. Store refrigerated.

By Jon Rachiele

Ingredients

• ✓ kosher salt
• water
• soy sauce
• sugar
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Pour warm water into a container that is twice the volume of the water.
3. 3 Add salt, soy sauce, sugar, and olive oil; stir until sugar and salt have dissolved.
4. 4 Allow brine to cool to room temperature.

By Jay

Ingredients

• ✓ kosher salt
• garlic
• lemon juice
• olive oil
• water

Instructions

1. 1 Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.
2. 2 Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

By John Mitzewich

Ingredients

• ✓ kosher salt
• black pepper
• paprika
• garlic powder
• onion powder
• red pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container.
3. 3 Seal and shake to blend.

By Jayna

Ingredients

• ✓ kosher salt
• egg yolk
• lemon juice
• butter
• cayenne pepper

Instructions

1. 1 Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
2. 2 Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
3. 3 Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ kosher salt
• water
• white vinegar
• white sugar
• red bell pepper

Instructions

1. 1 Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add bell peppers to boiling water mixture. Reduce heat to medium-low and simmer until peppers are softened, 8 to 10 minutes.
2. 2 Transfer peppers and liquid to glass jars. Screw on the lids and refrigerate for 8 hours to overnight.

By Love2c0ok

Ingredients

• ✓ kosher salt
• brown sugar
• garlic
• cayenne pepper
• water
• molasses
• soy sauce

Instructions

1. 1 Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes.

By Im Not a Chef I just Cook alot

Ingredients

• ✓ kosher salt
• honey
• red wine vinegar
• red pepper flake
• thyme
• paprika

Instructions

1. 1 Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes. Store at room temperature in an airtight container.

By LauraF

Ingredients

• ✓ kosher salt
• olive oil
• lemon
• sugar
• mustard
• black pepper

Instructions

1. 1 Whisk olive oil, lemon zest, lemon juice, sugar, and Dijon mustard together in a small bowl until combined; season with salt and black pepper.

By Alexia Patramanis

Ingredients

• ✓ kosher salt
• olive oil
• garlic
• basil
• tomato
• red pepper flakes

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes (if using) and increase heat to medium-high.
3. 3 Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
4. 4 Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
5. 5 Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

By John Mitzewich

Ingredients

• ✓ kosher salt
• honey
• sweetener
• black pepper
• red pepper flake
• apple cider vinegar
• white distilled vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
3. 3 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ kosher salt
• pickling cucumber
• garlic
• dill
• water
• white vinegar
• alum

Instructions

1. 1 Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
2. 2 Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
3. 3 Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.

By maskys

Ingredients

• ✓ kosher salt
• water
• sugar
• turkey
• butter
• black pepper
• butter
• white wine

Instructions

1. 1 Stir cool water, salt, and sugar together in a large, clean stockpot until salt and sugar are completely dissolved. Submerge turkey in brine; cover and refrigerate for 8 to 14 hours.
2. 2 Remove turkey from brine; rinse inside and out under cool running water for several minutes to remove all traces of salt. Pat dry with paper towels. Discard brine.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Place turkey on a rack in a roasting pan.
4. 4 Mix softened butter and pepper together in a small bowl; rub mixture under turkey skin. Brush melted butter onto turkey skin and pour wine into the pan.
5. 5 Roast in the preheated oven for 25 minutes. Baste turkey and rotate the pan. Continue roasting until skin turns golden brown, about 25 minutes; baste again and rotate the pan.
6. 6 Reduce the oven temperature to 325 degrees F (165 degrees C) and continue roasting, basting, and rotating the pan once more about halfway through the cooking time, until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
7. 7 Remove from the oven and let stand for 20 minutes before carving.

By Morton

Ingredients

• ✓ kosher salt
• water
• white sugar
• sage
• basil
• garlic
• black peppercorn
• bay leaf

Instructions

1. 1 Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; cook, stirring occasionally, until salt and sugar dissolve completely, about 20 minutes.
2. 2 Remove from heat; cover and let steep for 20 to 30 minutes. Set pot in an ice bath and stir occasionally until brine cools to room temperature, 20 to 30 minutes. Refrigerate until fully chilled before using, at least 1 hour.

By Kate

Ingredients

• ✓ kosher salt
• basil leaves
• garlic
• pine nut
• olive oil
• parmesan cheese
• lemon juice

Instructions

1. 1 Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• napa cabbage
• rainbow carrot
• scallion
• chili paste
• white miso
• garlic
• ginger

Instructions

1. 1 Quarter each head of cabbage; remove and discard the cores. Chop cabbage into 1-inch pieces. Transfer in batches to a large salad spinner. Fill with water, agitate with your hands, drain and spin. Repeat with remaining cabbage.
2. 2 Peel and trim carrots. Cut into 1-inch lengths, then julienne cut.
3. 3 Divide cabbage and carrots evenly between 3 large anti-reactive bowls. Sprinkle 1/3 of the salt over each bowl, then massage with your hands until cabbage is well coated and starting to soften. Fill bowls with cold water to cover. Cover with plastic wrap and let sit on the counter for 2 to 3 hours.
4. 4 Drain cabbage and carrots in a strainer. Reserve 1 to 2 cups brine in a sealed container.
5. 5 Meanwhile, trim scallions. Cut dark green parts into 1-inch lengths and set aside. Cut off white parts (the bottom 3 to 4 inches), cut into 1/2-inch pieces, and place in a food processor. Set light green parts aside for another use.
6. 6 Add chili paste, miso, garlic, and ginger to the food processor. Process until fully blended; it will be thick.
7. 7 Transfer cabbage and carrots back to the bowls and add dark green scallions. Spoon 1/3 of the chili paste mixture into each bowl. Use food-safe gloves and massage it all over until vegetables are completely covered.
8. 8 Pack kimchi into six sterilized pint-sized jars. Cover with a 2-piece lid and screw partway to keep lid in place but not to seal.
9. 9 Transfer jars to a rimmed baking dish and let sit at room temperature until bubbly and fragrant, about 72 hours. Every 24 hours, open the jars and slide a clean chopstick or knife down all 4 sides of each jar to release air bubbles. Press veggies down with a spoon so they are submerged in liquid, adding a spoon or two of reserved brine if necessary, but veggies do release a fair amount of liquid. Because the lids are not sealed fully, there may be some overflow. That's okay, just wipe the jars and continue on with the process. It just means the fermentation is very active.
10. 10 After the 72 hours, clean outsides of jars and inner rims as necessary. Seal lids tightly and store in the refrigerator.

By jaybu

Ingredients

• ✓ kosher salt
• basil
• pecan
• olive oil
• parmesan cheese
• garlic
• black pepper

Instructions

1. 1 Combine basil, pecans, olive oil, Parmesan cheese, garlic, salt, and black pepper in the bowl of a food processor; pulse until blended.

By grettagirl

Ingredients

• ✓ kosher salt
• water
• garlic
• clove
• bay leaf
• coriander seed
• black peppercorn
• dill weed
• kirby cucumber

Instructions

1. 1 Combine water, salt, and garlic in a large saucepan. Add cloves, bay leaves, coriander seeds, and peppercorns. Stir until salt is dissolved. Heat over low heat for just a few minutes to bring water to room temperature. The water should not be warm.
2. 2 Select a jar or crock large enough to hold the cucumbers, spices, and some brine. Place some dill flowers over the bottom and top with a few cucumbers. Alternate layers of dill and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Place a small ramekin on the pickles to weigh them down and ensure they stay below the surface of the brining liquid. Top with more brine and cover the crock. Reserve any extra brine to use during the fermentation process.
3. 3 Place the crock where it can ferment at a temperature between 65 and 75 degrees F (18 to 24 degrees C). Let pickles ferment for a week, checking every day to ensure they remain submerged; add more brine if necessary. Small bubbles may appear; this is a normal product of the fermentation process.
4. 4 After about eight days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill the jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

By John Mitzewich

Ingredients

• ✓ kosher salt
• banana pepper
• canola oil
• cider vinegar
• water
• oregano
• garlic
• white sugar

Instructions

1. 1 Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
2. 2 Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers in the jar; stir and refrigerator for 24 hours.
3. 3 Stir peppers before serving; store remaining pickled peppers in the refrigerator.

By Jeni

Ingredients

• ✓ kosher salt
• red wine vinegar
• dijon mustard
• garlic
• oregano
• black pepper
• olive oil
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together in a small bowl.
3. 3 Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined.
4. 4 Add lemon juice and whisk to combine.
5. 5 Pour vinaigrette into a screw-top jar or bottle; seal. Shake before serving.

By lukeder101

Ingredients

• ✓ kosher salt
• olive oil
• pomegranate juice
• rice vinegar
• white sugar
• shallot
• garlic
• white pepper

Instructions

1. 1 Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Blend until smooth, about 2 minutes.

By mel

Ingredients

• ✓ kosher salt
• garlic
• olive oil
• black pepper
• mayonnaise
• lemon juice
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap completely in aluminum foil.
3. 3 Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour.
4. 4 Unwrap and allow to cool at room temperature, 5 to 10 minutes. Refrigerate until completely chilled, 30 minutes to 1 hour.
5. 5 Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Mix in mayonnaise, lemon juice, Worcestershire sauce, and cayenne until well blended. Refrigerate until flavors combine, at least 1 hour.

By NB Roy

Ingredients

• ✓ kosher salt
• white wine worcestershire sauce
• olive oil
• rosemary
• thyme
• onion
• garlic
• black pepper

Instructions

1. 1 Combine white wine Worcestershire sauce, olive oil, rosemary, thyme, onion, garlic, salt, and black pepper in a blender or the bowl of a food processor; pulse until well blended.
2. 2 Transfer herb rub to a bowl; cover. Chill in the refrigerator before rubbing under turkey skin or injecting into meat as desired, at least 10 minutes.

By Vivian Herren

Ingredients

• ✓ kosher salt
• kale
• parmesan cheese
• pine nut
• olive oil
• garlic
• meyer lemon juice
• black pepper

Instructions

1. 1 Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.

By The Gruntled Gourmand

Ingredients

• ✓ kosher salt
• water
• carrot
• celery
• onion
• brown sugar
• lemon
• green bell pepper
• garlic

Instructions

1. 1 Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
2. 2 Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
3. 3 Strain brine into a separate food-safe container.

By Anthony Henderson

Ingredients

• ✓ kosher salt
• basil
• olive oil
• pine nut
• garlic
• pecorino romano cheese
• lemon juice
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine basil leaves, oil, pine nuts, and garlic in a food processor or blender; purée until smooth.
3. 3 Stir in Pecorino Romano cheese; season to taste with lemon juice, salt, and pepper.

By Klantz

Ingredients

• ✓ kosher salt
• water
• brown sugar
• worcestershire sauce
• garlic
• thyme
• rosemary
• black peppercorn
• allspice berry
• bay leaf

Instructions

1. 1 Stir together water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf in a large pot; bring to a boil. Set aside to cool completely before brining turkey.

By Patrick

Ingredients

• ✓ kosher salt
• tomato
• red bell pepper
• garlic
• olive oil
• bread
• almond
• red wine vinegar
• paprika
• red pepper flakes

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
3. 3 Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

By AngieItaliano