Once every few months or so, I take a couple of hours to replenish my pantry staples. It doesn’t take long and makes such a difference in cooking. With recipes and ingredients gathered, and sterile canning jars and lids at the ready, I begin my ritual to restock my pantry. Making everything all at once saves on kitchen cleanup – and effort.
For this pantry-restock session, I made crispy dill pickles that will continue to season in the refrigerator for a few weeks. I made fresh batches of two must-have staples I always keep on hand – seasoned flour and smoked bbq rub. And I also put the day-old bread to use and made toasted garlic croutons. To keep the spirits flowing in our house, I made limoncello to keep in the freezer. In a few weeks I’ll continue the limoncello process with stage two, then decant the liqueur to serve.
Be watching Savor the Salt for the recipes and more images to come.