This month’s Homemade Homemaking recipe for garlic salt is SO easy that I’m almost embarrassed to post it.
But here goes…
You know how I love to figure out ways to make my own spice mixes–like homemade taco seasoning and homemade pumpkin pie spice?
Well…this is even more simple than those!
Without further ado, here’s the recipe:
THAT’S IT! See, I told you it was EASY! Now, if you ever have a recipe that calls for garlic salt but you don’t have it, you don’t have to run out to the store! (Actually, mark it off your grocery list forever and save yourself some money!)
For more DIY spice mixes, check out this page! And see this post for 10 more ingredients you can make at home!
Jean
Hi, I grow my own garlic and make my own garlic salt and onion salt too. But I find it is hard to keep it from caking in the seasoning jar. Any help on this would be delightful. I am so frustrated about it.
Erin
Do you use sea salt? I think the sea salt is what really helps mine from caking. I’ve never made onion salt, though. I only make up a small portion at a time as well…no more than what fills a baby food jar. Hope that helps!
Cori
I keep my garlic and onion salt in the refrigerate. It doesn’t cake anymore. 🙂
Cori
oops, refrigerator I meant.
Erin
Great idea!
Gillian
My mom always put some dry white rice in with the seasonings to absorb moisture (although that only works if you have a small-holed shaker on the top that won’t let the rice through)!
judy
I love to put some dried parsley in garlic salt as well. The anti caking thing is also a problem with other spice mixes…especially ones that contain onion powder.
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Daniella
erin,
In the garlic salt recipe you use garlic powder and salt…I understand the simplicity here…but if the store brands all have additional ingrediants that are not the best to consume….how does one make the garlic powder to add to the salt. ?’ Thank you.
Andrea Morrill
I dehydrate garlic with my dehydrator. Fresh peeled garlic, cut to smaller chunks, to speed drying. Dehydrator for 24+ hours and use my immersion blender in a tall container to prevent any garlic from jumping out. Store in air tight container
Jennie
I add a small bit of cornstarch to the mix, to keep it from caking. Works really well.
Erin
Thanks for the tip!
Valerie
I’ve been doing this for years, mostly because of the caking problem. I just make a little at a time and it doesn’t have time to get clumpy. I, however, use the opposite ratio. 3 parts garlic to 1 part salt. We love our garlic 🙂
Jen
I save the anticaking packets in a small jar, and if I need one or two, I take it out and use it.
Jen
I meant to add to that. Thank you for posting the garlic salt proportions, because that is what I came looking for. I knew it would be simple.
but, I wanted it to be right. With the other lady’s comment about reverse proportions, I guess there is wiggle room in the proportions and be okay. I just don’t want it to be too strong.
Lacy
I make a wonderful garlic salt with fresh garlic from the garden. I purée about 6 bigger cloves w/ enough water to cover them. Then I add 3/4 cup salt and blend thoroughly. Then dry overnight in a warm oven. I don’t know why, but the end result is a brilliant lime green color. Delicious !!
Colleen
I’ve been mixing my “California” Garlic Salt for over 20 years! Never thought anyone would be interested, I just wanted a healthier more garlic blend! I’ve always used a good granulated garlic without any added ingredients, iodized salt, and dried parsley. My ex had blood pressure problems so I’d use Salt Sense, real Salt just 1/3 less (don’t ask me how lol), or a salt substitute. Now, I use the Salt Sense for me cause I’m near 60, and you can’t tell the difference! In the winter I mix it about 60/40 garlic to salt, 1/8 parsley, adjust to how you like it. But, I live in Florida, so I up the salt in the summer, 50/50, to compensate for sodium lost to perspiration! And I drink lots of water! I’ve never tried drying my own garlic, but after reading these posts that’s next! Thanks ya’ll! Have a blessed day!