At certain times of the year, we are blessed with an abundance of fresh garlic. This is fantastic if you are a garlic lover like I am.
But, it is hard to use it all up before it dries out or sprouts.
In our article All About Garlic, we discuss garlic and the many ways you can preserve it. We talk about drying it in the oven and a dehydrator.
This recipe is a different way to dry garlic with salt to make this fantastic seasoning you will love.
Instead of slicing the garlic, drying it, and then adding salt; this recipe combines the two in the beginning. It is ground up in the food processor and then dried in the oven for much less time. Just an hour.
The basic ratio is 3 parts salt to 1 part garlic. Measuring this by volume is usually the best. Grab a one cup measure (or any cup really) and fill with salt. Use the same cup to measure your garlic.
How to Use Garlic Salt
- Garlic salt is an awesome seasoning to add to a dish once it is done cooking. The salt helps the other flavours in the dish pop and the garlic adds another seasoning note. Win, win.
- Use instead of the plain salt you would use during the cooking process.
- Place the jar on the table and let people use it instead of plain salt.
Keep in mind that this salt is meant to replace plain salt you would be using anyways.
I like to use kosher salt because the grains are a nice size and texture. Do not use table salt, especially one that has added preservatives or iodine. This can cause your garlic to discolour as it is drying. It can also end up too fine once you process it in the food processor or spice mill.
How to Grind
You can grind the garlic and salt in a food processor, small chopper, spice mill, or even by hand with a knife or mortar and pestle. Keep in mind that garlic odor has staying power. Make sure that whatever you use can be washed thoroughly.
Drying in the Oven
It is best to line a baking sheet with parchment paper so that the garlic does not stick to the pan. You do not want to add oil to the pan and parchment paper solves that. If you have a silpat mat, that can be used as well. Keep in mind that the garlic smell may stay with the mat.
After an hour, remove the pan and allow it to cool for a few minutes. If the garlic salt pulls off of the pan easily and feels very crumbly, it is done. If some of it peels off but feel soft or damp, it is not done yet. Crumble it all up and re-spread it on the pan. Return it to the oven for another 10 minutes. Check again. It is important for it to be completely dry.
My Garlic Turned Blue!
First and foremost, don’t panic. There are a number of reasons for this, and the garlic is still safe to eat.
- This usually occurs with older garlic (although it happened for me with 2 day old garlic)
- If garlic is not older, it could happen because of a reaction with an acid or an additive
Unfortunately, it is very difficult to determine if your garlic will turn blue until it does. Rest assured it is safe to eat and in some parts of the world it is considered good luck or extravagant.
It is best to store your garlic salt in an air tight container out of direct sunlight. Just as with any spice, the garlic will loose flavour if exposed to sunlight.
To prevent clumping, keep the garlic salt in a dry location and avoid dipping your fingers into the jar to sprinkle on your dish or meal. Use a small spice spoon or tip the jar to sprinkle.
So there you have it – DIY Garlic Salt. So easy and a fantastic seasoning to have on hand or give away as gifts.
Let us know if you create any tasty variation.
GET MORE INFORMATION
DIY Garlic Salt Recipe
|Servings||Prep Time||Cook Time|
|1 Cup||5 minutes||1 Hour|
- 1 Cup Kosher Salt
- 1/3 Cup Peeled Garlic
- Check your garlic salt periodically to make sure that no moisture has gotten in.
- If it looks like any has, and mould is developing, throw the batch away.