How to make Garlic Salt

Homemade Garlic Salt will change your life. It is easy to make and lasts a long time when stored in an airtight container. You can increase or decrease the proportion of garlic to salt to match your garlic taste-o-meter.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6-10 Heads of Fresh Garlic
• Chunky Sea Salt (at least 8 oz)
• Regular Iodized Salt
• Food Processor
• Plastic Storage container

1. Peel Garlic and cut off tough end of each clove. Whirr in Food Processor until smooth.

2. Add 6 oz of rock Sea Salt and whirr again until well mixed. If the mixture appears too wet add more salt, 2 oz at a time, until it is the consistency of garlic paste.
   Trial and Error will help you get to the perfect combination, but this recipe never fails so continue making it even if you are unsure about consistency.

3. Pack Garlic/Salt mixture into the bottom of a square or rectangle plastic container. Press down very firmly to make sure there are no air pockets and leave at least 1 inch of space at the top.

4. 
   Garlic and Salt paste with layer of Iodized Salt on top

   Pour regular Iodized kitchen salt over the packed mixture until it is completely covered and at least 1/2 inch thick. This keeps air away from the mixture.
   Cover and store in a dark cupboard for at least 2 weeks.

5. 
   Garlic and Salt mixture before drying

   Remove from storage and pour iodized salt off the top of the mixture (discard iodized salt). The Garlic/Salt mixture should smell very garlicky and still be damp.
   Spread mixture evenly onto a sheet pan and bake, uncovered, at 225 degrees. After about 30 minutes check mixture to see if it has dried out - it is ready if it has browned slightly and hardened (like you would imagine a very thin layer of concrete would feel).
   Turn off oven and leave it there for another 3-4 hours. The house will smell really garlicky.

6. 
   The dried Garlic Salt will hold together before you crumble it.

   Remove mixture from cooled oven and rub together between your palms. It should crumble easily and be very dry. If you think it's not dry enough you can repeat the first oven drying and cool on the counter.
   If you want really fine Garlic Salt you can whirr it in the Food Processor after drying.

7. Store dried mixture in a clean Plastic Container in a dark cupboard. Small glass jars with decorative lids filled with your homemade Garlic Salt make great gifts.

8. Use the Garlic Salt to flavor Roast Chicken, Steak, Lamb or Pork, or any recipe that calls for garlic salt.

Tips & Warnings

• Use only very fresh garlic. If green sprouts have started in the garlic, then your salt will have a bitter aftertaste
• Don't worry about having "too much" fresh garlic because the flavor mellows once the mixture is dried.
• Your house will stink of garlic during and after this process.
• Do smaller batches in a toaster oven outside to avoid a stinky house.

[roxinne]

on 5/16/2009 Thanks for the compliment. This is one of my first ehow articles and I already am addicted to the site.

[xrayness]

on 5/16/2009 Very well written article. I will try this when I have a chance. Your house "will stink" of garlic. I love that!