Garlic salt is a versatile seasoning that elevates nearly any dish, from roasted vegetables to grilled meats. Making your own at home is easy, flavorful, and more economical than store-bought versions. This simple recipe yields about 6 ounces of aromatic, garlicky salt perfect for everyday use.

Key Takeaways for Making Garlic Salt

• Homemade salt is fresher, more flavorful, and cost-effective compared to store-bought.
• Roasting garlic at 375°F enhances sweetness and reduces pungency before mixing with salt.
• Drying the mixture at a low temperature (165°F) ensures a flaky, shelf-stable garlic salt.
• Customize with herbs or spices for unique flavor combinations.
• Store in an airtight container at room temperature to maintain freshness for several months.

Yield: About 6 ounces 

Ingredients for Homemade Roasted Garlic Salt

• 1 small bulb of garlic 
• Drizzle of olive oil 
• 1/2 cup coarse kosher salt 

Step-by-Step Roasted Garlic Salt Recipe

1. Preheat the oven to 375°F. Slice off the top of the garlic bulb, exposing seven to nine cloves.
2. Place the garlic on a sheet of foil and drizzle with olive oil, ensuring each clove is coated. Wrap the bulb tightly in foil.
3. Bake for 40 minutes, or until the garlic is soft and golden.
4. Allow the garlic to cool completely, then remove the cloves from their skins and place in a small bowl.
5. Mash the roasted garlic with a fork and gradually mix in the kosher salt until evenly combined.
6. Spread the mixture evenly on a parchment-lined baking sheet. Bake at 165°F for 20–30 minutes, stirring once halfway, until the salt is dry and flaky. (Alternatively, use a food dehydrator.)
7. Once cooled, break up any chunks with a fork and store in an airtight container at room temperature, away from direct sunlight.

Read more: Go ahead and grow some garlic in this year’s garden!

Tips for Perfect Garlic Salt

• For a finer salt, blend gently to your preferred texture or use a mortar and pestle.
• Larger garlic cloves may require longer drying times.
• Optional: Stir in dry herbs or spices such as oregano, basil, dehydrated onion, ground pepper, or chili flakes for custom flavors.

FAQ

Q: How long does homemade garlic salt last?
A: Properly stored in an airtight container at room temperature, homemade garlic salt can last up to 3–6 months. Always keep it away from direct sunlight or moisture.

Q: Can I use regular table salt instead of kosher salt?
A: Yes, but note that table salt is finer and denser than kosher salt. You may need slightly less and may want to dry it a bit longer to avoid clumping.

Q: Can I make flavored garlic salt?
A: Absolutely! Once your salt is dry, stir in dried herbs or spices such as oregano, basil, chili flakes, ground pepper, or dehydrated onion to customize the flavor.

Q: Can I skip roasting the garlic?
A: Roasting garlic gives it a sweeter, milder flavor. Using raw garlic will result in a sharper, more pungent salt, but it’s possible if you prefer that taste.

Q: Can I use a food dehydrator instead of the oven?
A: Yes! Spread the mixture on a tray and dehydrate at 125–150°F until completely dry. This method is gentle and helps preserve flavor.

Making garlic salt at home is simple, flavorful, and cost-effective. Once you try this recipe, it will become a staple in your kitchen for seasoning everything from eggs to roasted vegetables.

This recipe has been adapted for Hobby Farms magazine from Stephanie Thurow’s WECK Home Preserving (2020) with permission from Skyhorse Publishing, Inc. Click here to subscribe.