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Homemade garlic salt is a simple seasoning made from just two ingredients: dried garlic and salt. It takes about three hours, most of it hands-off, and it keeps well in a jar. This guide shows you how to dry the garlic, grind it, mix it with salt, and store the finished seasoning.
What You Need
Ingredients
- Fresh garlic cloves (firm, with no bruises or soft spots)
- Plain salt, such as kosher salt or sea salt
Tools
- A sharp knife
- A baking sheet or drying tray
- An oven or a food dehydrator
- A blender, spice grinder or food processor
- An airtight jar
How to Make Homemade Garlic Salt
- Prepare the garlic. First, separate and peel the cloves. Then slice small cloves in half and slice large cloves into slices about ¼ inch (6 mm) thick. Even slices dry at the same rate.
- Dry the garlic. Next, spread the slices in a single layer on a tray. Dry them at 140°F (60°C) for 2 to 3 hours, or until the garlic is crisp. If your oven doesn’t go that low, use its lowest setting and prop the door open slightly. Check often, because garlic burns easily.
- Cool the garlic. Then let the slices cool completely. The garlic should snap, not bend. If it bends, it needs more time.
- Grind it. After that, blend or grind the dried garlic until it forms a fine powder.
- Mix with salt. Finally, combine 1 part garlic powder with 4 parts salt. For example, mix 1 tablespoon of garlic powder with ¼ cup of salt. Pulse only briefly, because over-blending turns the salt to powder and makes it cake.
Taste the mixture and adjust it. Add more powder for a stronger garlic flavor, or more salt for a milder one.
Tips for Better Garlic Salt
- Make sure the garlic is fully dry. Any moisture left in the garlic will make the salt clump and can lead to spoilage.
- Don’t skip the cooling step. Warm garlic releases steam inside a jar.
- Use plain salt. Fine sea salt blends more evenly, while coarse salt gives a crunchier texture.
- Grind in batches. Small batches give an even, fine powder.
How to Store Homemade Garlic Salt
Store the garlic salt in a closed container in a dark, dry place, such as a pantry shelf away from the stove. A glass jar with a tight lid works well. Label it with the date. Flavor fades over time, so it is best used within the first few months. Throw it out if it becomes damp, clumpy, or smells musty.
Ways to Use Garlic Salt
- Sprinkle it on roasted vegetables, potatoes or popcorn.
- Rub it on chicken, fish or steak before cooking.
- Stir it into soups, sauces, dips and dressings.
- Mix it with butter or olive oil for garlic bread.
Because garlic salt is mostly salt, season in small amounts and taste first. As a result, you may need less additional salt in the recipe.
Variations
- Herb garlic salt. Add dried oregano, thyme or parsley.
- Smoky garlic salt. Stir in a little smoked paprika.
- Spicy garlic salt. Add a pinch of chili flakes or black pepper.
Keep garlic as the main flavor, and adjust the other ingredients to taste.
Why Make It at Home?
Homemade garlic salt contains only what you put in it. You choose the salt, and you decide how much garlic goes in. Many store-bought blends include extra ingredients such as anti-caking agents, so check the label if you want a simple mix. Even so, garlic salt is a seasoning, not a health food, so use it as you would any salt.
Before You Go – Homemade Garlic Salt
Homemade garlic salt is an easy way to use up fresh garlic and keep a flavorful seasoning on hand. Dry the garlic until it is crisp, mix it with salt, and store it in a dry place. Once you have a jar ready, try it on roasted vegetables first.
References – Homemade Garlic Salt
Little Herb Encyclopedia, by Jack Ritchason; N.D., Woodland Publishing Incorporated, 1995
The Ultimate Healing System, Course Manual, Copyright 1985, Don Lepore
Planetary Herbology, Michael Tierra, C.A., N.D., Lotus Press, 1988
Handbook of Medicinal Herbs, by James A. Duke, Pub. CRP Second Edition 2007
The Complete Medicinal Herbal, by Penelope Ody, Published by Dorling Kindersley
Sources
- Oregon State University Extension. Preserving garlic (drying temperature, time, and the 4-to-1 salt-to-garlic-powder ratio).
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Frequently Asked Questions – Homemade Garlic Salt
Can I use garlic powder instead of fresh garlic?
Yes. If you already have garlic powder, you can skip the drying steps and mix it with salt at the same 1 to 4 ratio. Freshly dried garlic tends to taste brighter, however.
Is it safe to use garlic salt when cooking for children?
Yes, in small amounts. Because garlic salt is mostly salt, use a light hand when seasoning children’s food.
How do I store homemade garlic salt?
Keep it in a closed container in a dark, dry place.
How long does homemade garlic salt last?
It is best used within a few months, because the flavor fades over time. Discard it if it gets damp, clumpy or musty.
Can I add other spices?
Yes. Dried herbs, smoked paprika and chili flakes all work. Keep garlic as the main flavor.