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    Recipes » Condiments and Spices

    Homemade Garlic Salt

    Published: Jun 2, 2013 · Modified: Jul 5, 2018 by Marissa Stevens · 14 Comments

    This post may contain affiliate links.

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    Of all smells, bread; of all tastes, salt.
    ~George Herbert
    Trust no one unless you have eaten much salt with him.
    ~Cicero
    Salt is born of the purest of parents: the sun and the sea.
    ~Pythagoras
    Where would we be without salt?
    ~James Beard
    Let there be work, bread, water and salt for all.
    ~Nelson Mandela

    fresh garlic salt

    What other seasoning has the lore of salt? For thousands of years it has been used not just as a seasoning, but as a food preservative, as trading currency, as a mark of affluence, even as a funeral offering in ancient Egypt - whole books have been written about it.

    If I was limited to one food seasoning, hands down, it would be salt. The more I experiment with different types of salt, the more I appreciate its versatility. And I don't speak just of savory dishes; how better to top a creamy chocolate ganache or accentuate the rich buttery flavor of caramel than with salt?

    I have several types of salt that I now consider staples, here are a few:

    • Fresh Herb Salt
    • Homemade Celery Salt
    • Citrus Salt
    • and something new, Homemade Garlic Salt!

    It occurred to me when I saw green garlic, a favorite of mine, in our CSA share, that I love garlic and salt together. But the store bought version of garlic salt tends to have an odd, almost acrid taste. So I thought, why not make homemade garlic salt? And not just with the cloves of garlic, but the tender garlic greens as well? So. Delicious. The tender greens give the salt a bright, almost lime green color.

    green garlic

    To allow the moisture from the green garlic to infuse the salt with flavor and dry to perfectly crunchy crystals, I dried the salt overnight on a baking sheet - a tip from this post.

    How about you? What is your favorite seasoning? Do you have a type or flavor of salt that you love? How do you use it?

    Homemade Garlic Salt

    Marissa Stevens
    This recipe makes a cup of coarse garlic salt. If you prefer a finer salt, process the salt a second time once you've dried it.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Seasoning
    Servings 48 teaspoons
    Calories 1 kcal
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    Ingredients
      

    • 1 head of green garlic and its tender greens coarsely chopped
    • 1 cup coarse sea salt

    Instructions
     

    • With the food processor running, add the chopped garlic and greens. Process until finely minced, 15 to 30 seconds. Scrape down the sides of the bowl with a rubber spatula.
    • Add salt to garlic in processor; process until thoroughly combined, 10 to 15 seconds.
    • Pour garlic salt over a rimmed baking sheet and spread into a thin, even layer. Allow garlic salt to dry overnight.
    • Once dry, use a stainless steel or plastic spatula to loosen salt from baking sheet. Press the salt with the back of the spatula to break any large chunks of salt apart.
    • If you prefer a finer salt, process garlic salt again to your desired consistency.
    • Store in an airtight container in a cool dry place.

    Nutrition

    Calories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2358mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

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      Recipe Rating




    1. Pat says

      September 01, 2022 at 11:45 am

      Have you tried to can or freeze this? I want to make a big batch as gifts for christmas while fresh garlic is in season

      Reply
      • Marissa Stevens says

        September 01, 2022 at 2:53 pm

        Hi Pat! I haven't. Have a look at this article about freezing garlic - it says you can freeze whole cloves for up to 6 months, but pureed (or minced I assume) only lasts for a few weeks in the freezer. So you may want to store the whole cloves and make the garlic salt just before giving it away?

        Reply
    2. Nikki says

      February 15, 2014 at 11:08 pm

      Would this work with a regular head of garlic?

      Reply
      • Marissa says

        February 16, 2014 at 8:28 am

        Hi Nikki. Sure, that will work...

        Reply
    3. Wei Ping says

      August 15, 2013 at 3:42 am

      Hello! I tried making it myself but the end product is taking an awfully long time to dry. Is this normal?

      Reply
      • Marissa says

        August 15, 2013 at 9:47 am

        Hi there - perhaps too thick a layer? I spread mine in a thin layer on a cookie sheet and it dried overnight. If you want to speed things up, maybe a low oven (150 degrees F) stirring once in a while until dry?

        Reply
    4. Lorraine @ Not Quite Nigella says

      June 04, 2013 at 8:27 am

      I really want to make my own garlic salt now! It sounds so easy but delicious 😀

      Reply
      • Marissa says

        June 04, 2013 at 3:32 pm

        You'll love it! And yes, so easy and SO good.

        Reply
    5. Jarome says

      June 04, 2013 at 6:57 am

      The color looks deceiving. 🙂

      Reply
      • Marissa says

        June 04, 2013 at 3:32 pm

        In a photo, you're right. But in person that great garlic scent leaves no doubt about what it is. 🙂

        Reply
    6. Paula @ Vintage Kitchen Notes says

      June 04, 2013 at 4:46 am

      The color is amazing and I can just imagine the flavor! Pretty amazing salt Marissa. It`s one thing I`ve yet to make in my kitchen, but I think I will need some more space... And I love the second quote!

      Reply
      • Marissa says

        June 04, 2013 at 3:30 pm

        I love that quote too...there were so many great salt sayings to choose from that it was hard to narrow it down!

        Reply
    7. Sarah says

      June 04, 2013 at 12:33 am

      That looks so yummy! I'm not keen on store-bought garlic salt either, for the same reasons. I'll be waiting a little while to be able to get garlic with the stems on at the market but I'll keep an eye out.

      Reply
      • Marissa says

        June 04, 2013 at 3:29 pm

        If you have a farmer's market in town, check that out too. I've had good luck finding it at ours.

        Reply

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