Ingredients:
4 young cucumbers, sliced thick 2 carrots thinly sliced 4 stalks celery, sliced 1/3 cup brown sugar 3/4 cup vinegar 1, 1/2 table spoons of Quai Sud Hawaiian Alaea Red salt 1 cup water 1/4 pound smoked salmon

Combine sugar, vinegar, salt, and water. Boil the mix then pour it over the sliced vegetables. Then cool the mix by refrigerating overnight. Add thin slices of smoked salmon before serving.

Ingredients:
1 medium large pork butt (around 8 lbs.) ¼ Cup Quai Sud Hawaiian Alaea Red salt 2 Cups water 1 Tablespoon Liquid Smoke

Cut a few half-inch incisions into the pork. Place pork butt in large roasting pan. Rub in salt and liquid smoke. Pour water into pan. Roast in the oven at 200 degrees Fahrenheit for over 8 hours. Kalua pork is usually shredded and may be served with poi or rice.

Quai Sud Hawaiian Black Salt is salt for delicate scallop appetizers. Pan seared your scallops and simply finished with just a pinch of black salt. This salt is evaporated in above ground pools with purified black lava rock. Activated charcoal is added for color and detoxifying effects. Great on "sashimi" or slices of raw fish as in "carpaccio