Homemade Vegetable Bouillon
makes one quart (4 cups)
Yes, this recipe really does need 7 ounces of salt. Remember, you’re curing the vegetables, and the salt ensures they do not go rancid. I’ve noted to use a measured teaspoon for each cup of prepared bouillon, but if you’re like me and prefer to dip in with one of your normal serving teaspoons, you will definitely need to add more water. Play around until you find the right ratio, since all silverware teaspoons are not created equal. And one last note—I have a monster Cuisinart (really, it’s 11 cups), so you may need to make this in two batches if you own a smaller food processor.