Featured on Saveur’s list of favorite lunch condiments!
Kampot pepper is a rare peppercorn from Southern Cambodia. After the commercial pepper farming industry was destroyed during the Khmer Rouge genocide, wild pepper was rediscovered in the forests of Kampot and brought back to life. This region is now protected by a Geographic Designation of Origin by the European Union, to ensure that this pepper is grown organically and to the highest standards of quality.
This blend combines Kampot black pepper and traditional Cambodian flavors with Maine Sea salt to make a bright, refreshing blend perfect for tossing with vegetables, adding to dressing, rubbing into meat (such as steak) or for sprinkling on seafood after cooking. Also makes a delicious salt rim for margaritas!
Contains: Kampot pepper, Maine sea salt, ginger, lime, tarragon.
Net wt 2.7 oz
Kampot & Salt Quick Pickles
Depart from ye olde dill and enjoy the delicious Cambodian flavor with these super quick and tasty pickles. They'll keep in the fridge for 3 weeks!
Makes 3 pint jars.
1 1/2 lbs cucumbers such as Kirby pickling cukes
2 cups rice vinegar
2 cups water
1/4 cup sugar
2 TB Curio Spice Kampot & Salt
First, sterilize your jars by filling with boiling water (set the lids in a separate bowl of hot water).
To make the brine, combine the water, vinegar, sugar and salt blend in a saucepan and bring to a simmer over low heat. Heat until sugar has dissolved. Meanwhile, slice your cucumbers (spears or discs - your choice) and place into clean pint jars. Pour brine over cukes, making sure to distribute the spice between the jars, since it may sink to the bottom of the pot! Let jars come to room temp before placing in the fridge.
Enjoy within 3 weeks (pickles will become soft after that time.)