How to Make EASY Garlic Salt (using fresh garlic)
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- Опубликовано: 30 сен 2024
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If you've been following our channel for a while now, then you'll probably agree that we talk a lot about planting, growing, harvesting, and curing garlic. But one thing we’ve never talked about, is how we actually USE the garlic and how we prepare it for long term storage. So today, we’re gonna begin tackling both of those topics simultaneously, by making garlic salt.
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Recipe:
1 cup pink himalayan salt
1/2 cup fresh peeled garlic
blend all ingredients in a food processor until it has the consistency of wet sand. Spread on a parchment-lined baking sheet. Bake for 10 - 20 minutes on your oven's lowest temperature setting (150° to 200°F). Once hard and crispy, return to food processor and blend until desired texture. Pack in an air-tight jar and store in a cool dry place.
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Hmmm.... It's like you knew that after talking me into planting a 144 garlic clove I would start to wonder what to do with it all. Thanks for the video. I love it.
Those root nibs you cut off, don’t throw out. Dry them and put in a pepper grinder. Use the grinder for adding garlic powder to a sauce recipe.
Nice video. Short, sweet, and informative!
"Any salt will do in a pinch." I see what you did there. =D
Excellent humour in this video. =D
Fantastic video as usual. Please make a video on potatoe storage on a homestead.
What a cool idea! I never thought you could do it that way, I am definitely going to try this when I do my garlic & herb harvest this year.
Whoa to me & wow to you, cuz i was gonna dehydrate the garlic first and maybe slice it first -- wasn't sure, so looked it up here. Makes ton of sense to crush the garlic into the salt, so the salt absorbs the garlic, as is salt's tendency, then dehydrate that lot. Luckily I got some parchment paper left, to dry the mix onto. Your suggestions of additions is also appreciated. Oh, and I couldn't find our food processor, but our mortar & pestle was just sitting there. As they used to say in the good old days of Critical Mass bikerides, "more ass & less gas" -- so using the elbow grease so not to lose it.
If you have a small smoker, you can dry it in the smoker...low and slow. Then you don't need to add the liquid smoke. You can also smoke whole heads of garlic at the same time. Cut the top of the head off before smoking. Afterwards, you can squeeze out the smoked caramelized garlic. It will of course take longer than the garlic salt, but is the bomb mixed with butter.
I took your advice and smoked some garlic but it didn't even give me a buzz...
@@p.t.anderson1593You need to soak it in lysergic acid diethylamide first to help improve the flavours
Will try this now :) Thank you for the tutorial!
Update: I'm using sea salt and it's turned a rather curious shade of green. The sulphur in the garlic has reacted with some copper to produce copper sulphate - hence the pretty colour :) Is there any way to avoid this, though?
Interesting! We've had that happen a couple of times as well, but I've not yet figured out why it does sometimes and doesn't others. If we do find out how to prevent it, we'll be sure to post an update.
Great question, by the way! Thanks for watching (and commenting). :)
reminds me of our garlic paste, store bought, randomly turning green, and i feel almost blue every 1 in 100 jars lol
I recently started watching your videos and you had one that I really needed. So why don't u?
Thank you. My wife and I looked at each other and asked ourselves that same question. So why don't we? 4 words that got us started. Great videos looking forward to more. Wish you and your wife the best.
I'm thinking this would be a good way to use excess garlic scapes, although pesto is also a great idea. Thanks for video.
Last time I checked, if Himalayan Salt is sold labelled as "Salt", its somewhere between 97-99% pure. That is the requirement to be sold as food salt. I agree that 1-3% additional minerals is nice, but you don't eat a lot of salt by weight.
Yet another excellent video!
Have you guys ever considered 'electroculture'? I've recently got into microgreens and am experimenting with magnets and mild electrical fields. It's very interesting because when you start researching it, you end up learning about the Earth's own energies that figure into plant growth (even ancient Feng Shui comes into play, incorporating diamagnetism and paramagnetism). You're just intensifying nature (or bringing the energies back to the norm, in the case of Earth's rapidly diminishing magnetic field).
Oh my goodness, you've certainly piqued my interest! I'll check it out, thanks!
..Maple syrup and garlic salt...? I know salty and sweet is a good combo but I ain't heard that one before..might have to try it. It's not the strangest thing I've heard..I live in a smallish kinda town with a local home town bar kinda place..ya know the place..you grab a tray and tell the person behind the counter what you want from the selection and bam..on a plate and on your tray...less you order from the back then you gotta wait a wee bit. Anyway I had a talk with an older gent while I was getting my grandma (R.I.P.) some meatloaf and some sides for dinner about 3-4 years ago. Me and this old gent started talking about salmon patties..which were also on the menu that day. I was saying how I could make better at home cause the ones behind the counter just didn't look tasty to me, I personally use the one that has the skin and bones still in the can..don't nothing taste better for salmon patties...anyway he told me to try some with maple syrup. I looked at that man like he grew another head..and I've tried whipped cream on pizza in my younger years when I was a bit more adventurous with my pizza toppings. Well..I kept thinking about and next time I made some salmon patties I drizzled a little maple syrup on them and..it was GOOD! I was pretty stunned at just how good it was, been putting a little maple syrup on one of my salmon patties ever since. If THAT can turn out to be a surprise tasty combo I don't see no reason garlic salt with maple syrup added can't either.
Great recipe, I'll be trying it out one day.
Just a side note, salt shipped from half way around the globe isn't very environmentally friendly.
redmonds salt from utah is similar to himalayan salt and might be easier to find for some people. I've use sea,himalayan and redmons and lots more
Do you know what the iodine levels are like in Ontario/your crops? I know the body only needs in in trace amounts, but it is one of those things I can't unsee as a chemist. The biggest natural source I know is seaweed, but I don't know if it is common in other plants too.
Garlic salt I get in the grocery store always has too much garlic in it, I just use my own fresh garlic, if I have to buy anything from the store it's usually fresh garlic or just garlic powder with no salt.
Just wondering if I can use the magic bullet instead of food processor. Thanks
Just a question. How long does it last before it expires? Im trying to sell those.
Since it is dried and salt is a preservative my educated guess would be it's good for about a year or longer but don't take my word for it. If you wanna sell it wouldn't it be enough to put the production date on it?
@@Wolfsgejaule that's why i want to know before i put the label for expiration date but thanks anyway
Himilayan salt is really bad for the environment because it has to be mined and the extent of the carbon footprint, not to mention that many of the workers are severely underpaid and are often children. The minerals aren't substantial either, and they're a very finite resource. Sea salt is best, especially if you can get it local or even make it yourself.
Hi! Thanks for sharing. Where did you get the jars and labels?
Is this the same way to make Roasted garlic sea salt? I'm so looking forward to yours or anybody who knows the answer. Thank you
Where can I find those exact jars and labels at? Do you have a link? Thank you.
YUMMY
My garlic salt mixture turned green in the oven. Is it still good and could I have simply let it dry on the counter for a few days?
Excellent again! Love garlic on salads, everything really. Great to see it made fresh. Thanks for sharing your efforts with us. Enjoyed. 😊👍
Could you dehydrate the garlic before grinding to remove the step of grinding a second time?
new to your channel. thanks for sharing. hello from Oregon
Just some feedback for anyone else trying this. I was initially excited to try this recipe. Now. Frustrated. 10-20 minutes was not remotely long enough. After 45 minutes I pulled it out even though I was sure it still wasn't done. Blended it a second time as the recipe calls for. Still damp. Now. back in the oven again. We'll see.
Yikes, I'm sorry to hear it's taking so long to dehydrate. Each oven can vary, of course, but 45 minutes it way longer than I would expect. I wonder if your garlic started out MUCH more juicy than ours? Either way, I hope it works out well in the end. Please let us know.
*do u wanna sniff som’ fuckin garlic salt?*
S N I F F
AAAAAAAA-
Where did you find the little jars with the wire bales on them? Also is it okay to use less salt and more garlic?
What a great channel! I am thoroughly enjoying watching your videos!! Thank you so much!!!!
oh thx for this amazing video
Thankyew for a highly useful video.
I like the secrets you give away. Special things
Put in a smoker for smoked garlic salt. Yum.
Personally I like garlic powder much better. But this was informative.
Thanks for this.
So how long can this salt last?
The most vampire apocalypse safe house on the planet!
I had an idea of italin salt mix
It has in it salt garlic onions bazil and oregeno
I use potassium chloride instead.
It will still stick together cause it has it's sugar in it too
Truffle oil. Just saying.
I learned about this years back from a Jamie Oliver show on Chili Peppers. He used, I use, chilies to make chili salt the same way. Nice way to put zing on a dish like eggs :)
You can’t talk too much about garlic for me! We have been thinking about making garlic powder.
Klaus
can you all infuse roasted garlic?
I imagine the scent that was in the room when you were working with garlic. colds or flu don't stand a chance to hit you. I love this scent.=) great job!
Hi! I love watching your van videos. Me and my partner are from the UK we are looking at buying a van and travelling around Canada. Were having some issues actually finding vans for sale online it doesn't look like there's much choice out there? I'm just hoping you might have some advice. Honestly anything you can tell us on this matter would be much appreciated. Thanks
Thanks...I never tried it this way.
Now you need one for garlic butter...I make several pounds (kept in freezer) before the new crop arrives so it doesn't goto waste (currently growing 300).
End of January update, vacation starts tomorrow so my garden gets a break. I have 75% of a 35 square meter patch of mulching covering my entire back yard area. And a 2x6 meter area that was a flower garden probably 20 years before it moved in. Going to add mulch to the sandy areas as well... So probably 4 more flatbed trailers full... Still going hard! And my tomatoes I started indoors are going insane!
Try cutting off the root end first. After crushing the skin will fall off even easier. (Special thanks to chef Jacques Pepin).
If you save [freeze] the paper from the garlic bulbs and the cut off tips you can use it to make a mild garlic oil, when you have enough. When making a roast i like to add a tray of garlic for roasting to and use that to make salt, it has a deeper more rounded flavour IMHO. Take care, God bless one and all.
How long can I keep them for?
Using mined fossil salt, transported from the other side if the world hardly seems sustainable
Hey Cassie, you make a really good point! At the time, we hadn't really put much thought into where the salt came from (a bit of a sustainability blind-spot). However, thanks to a number of others who also pointed this out, we decided to make a followup video that skips the salt entirely. Here's the link, if you're interested: ruclips.net/video/ttv28ExfXA8/видео.html
Either way, thanks for the (completely justified) criticism. We're always happy to find opportunities to improve. :)
i wonder if it works with aged garlic
Excellent!!! Thank you
Wow, who knew it was so easy. Obviously you did... Thanks for the video. Will tuck this into our folder of "stuff we need to start doing".
Don’t forget the parsley
May I know what is the shelf life?
My husband just brought a bunch of garlic from Gilroy! I can’t wait to make this and gift it to family!
Nice video, one thing though: "Trace minerals" like Cadmium for example.
Please, a video on the other suggestions you made at the end! Maple salt? Got me super curious! And the herbs...wont they burn?
Low drying temp and close watching will prevent that. The salt is a natural desiccant, so it won’t take nearly as long as you might think.
@@gelerson1642 Thats very good to knowW Thank you so much!
How long is the shelf life of this salt?
Great video, Just curious, where do you guys get your pink Himalan salt?
I miss the Van, It was much more aboUUUUt life in general, back then. Kind of.
Thanks for sharing!
2:1 ratio by weight?
Brilliant narration and content! Thank you. Missed the beautiful, grinning lady running around with bottles:)
Great vid ya'll, after the second time in the processor can it be used? Thanks ya'll.
Subscribed. Bell clicked. Liked. Geeze. Im so lucky i found you!!!
Thanks! Now I already have an idea for Christmas gifts with some nice recipes added.
Shelf life of this concoction?
when i was in Africa for work i see theit traditional way to do this. they put salt (big one) in a small plastic bottle and they slam hard the bottle for a few time. this mix everything. a poor way for do the same.
Greetings from Nova Scotia! Still lots of winter left but I already have sprouted some rosemary seed so there is some light finally getting into this winter.
Love your tone and right to the point approach.
Great vid, thank you. Your vids are very well done and informative,one suggestion, do lots more vids.
Hi, I tried this recipe but the salt came out green?? Anyone have any ideas why? Thanks great video!
We've had that happen before as well - in this recipe, and others. From what I've read, it's just a chemical reaction between the sulfur in the garlic and one of several other elements that could be present in anything from salt to tap water to cooking utensils, etc. Either way, it is apparently completely safe to eat.
@@BackToReality thanks! Tried some, tastes great anyways. Thanks for the recipe :)
You can peel a lot of them by putting inside a big plastic tuppeware and shaking it hard, them you just have to cut the little root part!
Found your notes at the end to be extremely helpful. Thanks 👍🏽
I see you're doing work in the kitchen while your foot is healing 😊 Glad to see a new vid up. I hope you feel better soon
you need a new MIC
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Thanks for the idea
Especially for the gift ideas
Love it!!!!!
You guys have the best videos!
Keep up the great work! 💕🥦
Thank you for the video, I will have to try this sometime!
Brilliant!
Thanx.!!
Yuuuusssss
Tupperware measuring cups from the 70s
Perfect timing, I have garlic drying in my shed. Thanks
Hey, great channel! I'm loving all the videos! Do you think this same process would work for garlic powder? Grind the garlic and dry it?
Oops! Just saw your other garlic b prefer video, thanks!!
very cool, thanks for sharing with all of us
Got my mouth watering :) Gotta try this.
This is great, and something we are definitely going to experiment with
Wonderfull thx have a greate journey
Great never new it could be so easy to do.😁😁
Enjoyed this video. Thank you.