Make Pickle Salt With Dill Stems and Vinegar
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#4RV48)
People seek out dill for its feathery, fragrant leaves, while the crunchy stems are largely ignored. They don't have as much flavor as their leafy counterparts but, when pulverized and mixed with salt, you get a green, vegetal, pleasantly dill-scented salt. Combine that with a little powdered vinegar (sodium acetate),"