Garlic Salt Recipe

 deeclarknz.com 

I have a handy little recipe to share with you today. 

I use garlic salt almost as much as I use water. I love it! However, this little 200g jar normally costs me over $8NZD. Not thrifty enough for this girl.

After reading several recipes, I quickly found out that there are only two ingredients needed to make my favourite spice mixture: garlic and salt. Duh, Dee? Right? 

The “how to” was as embarrassingly easy. Although it was easy peasy to put together, there are a couple of ways to go about it. 

1. Garlic granules and salt.

2. Fresh garlic finely crushed mixed with salt and then dried until all of the moisture is gone from the garlic.

Today, I opted for using the granules but I will definitely attempt using fresh garlic the next time.

So, here’s how easy it was to make (I opted to experiment and make my own version of the recipes I read):

1 cup sea salt (iodised salt was not recommended. Sea salt is heartier and tastes best)

1 – 45g packet of garlic granules

That’s it! Mix and store in an airtight container. It should stay fresh for 3-4 months (mine won’t last that long!)

Because I like Herbed garlic salt, I also added:

1Tbls dried dill

1 Tbls dried parsley

1 Tbls dried chives

The total cost for this recipe was $3 and I have plenty of ingredients to make more. It only took a couple of minutes to mix together as well. Plus, I felt quite accomplished! (Simple pleasures!)

BTW, herbed garlic salt is what I use for my homemade ranch dressing. Perfect every time! So, this will work a treat!

If you love using garlic salt as much as I do, give this recipe a try…you will love it!

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13 thoughts on “Garlic Salt Recipe

      • You may well have done so already…but when making your bread add some herbs (fresh finely chopped or dried) and a few bits of Lavender ….makes the bread even yummier and another good base for Garlic bread.

        Liked by 1 person

      • No, I didn’t do that yet! But what a fabulous idea! I will try this tip! I am newly attempting bread making again. I have some truly hilarious failed bread making stories. I’m experimenting at the moment with different recipes. My bread is always “stogie” and heavy. I want that fluffy, bakery quality texture. Any hints or tips?

        Thank you for your comment!

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