1 cup coarse salt. I really like La Baleine sea salt. It's from France. Use what you will.
6 large cloves garlic (not elephant garlic).
Preheat the oven to 200 degrees.
Put the garlic and salt into a small food processor and pulse until the salt is turning into powder. The garlic will disappear.
Spread the salt thinly and as even as you can on a baking sheet.
Bake about 2 hours. It must be absolutely dry! You will have a salt cake. Notice the slight color change in the baked salt. Break up the salt cake and run it in the clean and dry processor until all the lumps are gone and it is smooth.
The finished product. This is a double batch, two cups of garlic salt.
Will keep for a year or so in a tightly closed glass jar. Realize this will clump over time as there are no anti-clumping agents in it. You can use more or less garlic as your taste requires.
I haven’t tried this method in my commercial food dehydrator yet but I’m looking forward to it.
The original recipe came from “Growing And Using Garlic” by Glenn Andrews. I got my copy from that huge Amish store in Ohio, Lehmans.
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