How to Make Garlic Salt: Simple 3-Step Recipe

You can make garlic salt at home in just 3 simple steps: completely dry garlic cloves, grind them to a fine powder, then mix with salt in a 3:1 ratio. This basic garlic salt recipe yields a pure, additive-free seasoning that lasts 6-12 months when stored properly in an airtight container away from light and moisture.

Why Homemade Garlic Salt Beats Store-Bought Versions

Commercial garlic salt often contains anti-caking agents like calcium silicate and preservatives that dilute flavor. When you make garlic salt yourself, you control every element of the process. Professional chefs like Antonio Rodriguez emphasize that freshly prepared garlic salt delivers noticeably brighter, more complex flavor than mass-produced alternatives. The difference becomes especially apparent in delicate dishes where subtle seasoning matters.

What You'll Need: Ingredients and Equipment

Creating quality garlic salt requires minimal ingredients but proper technique. Here's exactly what to gather before starting:

Essential Ingredients

• Fresh garlic cloves (1 cup yields approximately 2 tablespoons garlic powder)
• High-quality salt (fine sea salt or kosher salt works best)

Recommended Equipment

• Dehydrator or oven (for drying garlic)
• High-speed blender or spice grinder
• Airtight glass container for storage
• Fine mesh sieve (optional, for smoother texture)

Garlic Salt vs Garlic Powder	Garlic Salt	Garlic Powder
Composition	3 parts garlic powder + 1 part salt	100% dried garlic
Best For	Seasoning meats, vegetables, sauces	Baking, spice blends, rubs
Sodium Content	Higher (contains added salt)	Natural sodium only
Flavor Intensity	Milder garlic flavor	Stronger, more concentrated garlic

Step-by-Step Garlic Salt Preparation

Step 1: Properly Dry Your Garlic

Drying garlic correctly determines your final product's quality. You have three reliable methods:

• Dehydrator method: Slice garlic cloves thinly (1/8 inch), arrange on trays, and dehydrate at 135°F (57°C) for 8-12 hours until completely brittle
• Oven method: Place sliced garlic on parchment-lined baking sheet, set oven to lowest temperature (170°F/77°C), prop door open slightly, and dry for 4-6 hours
• Air-drying method: String whole cloves on thread and hang in warm, dry, well-ventilated area for 2-3 weeks

The National Center for Home Food Preservation confirms that proper dehydration eliminates moisture that causes spoilage. Garlic must reach 10% moisture content or less for safe long-term storage.

Step 2: Grind to Perfect Consistency

Once completely dry, process your garlic:

1. Break dried garlic into small pieces
2. Grind in small batches using a spice grinder
3. Pulse until fine powder forms (about 30-60 seconds)
4. Sift through fine mesh sieve to remove larger pieces
5. Re-grind any larger pieces for uniform texture

Professional chefs recommend grinding in short bursts to prevent overheating, which degrades flavor compounds. The ideal texture should resemble confectioners' sugar with no visible chunks.

Step 3: Mix and Store Properly

The standard professional ratio is 3 parts garlic powder to 1 part salt by volume:

1. Measure 3 tablespoons garlic powder
2. Add 1 tablespoon fine salt
3. Mix thoroughly in glass bowl
4. Transfer to airtight container
5. Store in cool, dark place

This ratio creates balanced seasoning that enhances rather than overwhelms dishes. For stronger garlic flavor, adjust to 4:1. For reduced sodium content, use 2:1.

Troubleshooting Common Garlic Salt Issues

Preventing Clumping

Moisture causes garlic salt to clump. Prevent this by:

• Ensuring garlic is completely dry before grinding
• Adding 1-2 grains of uncooked rice to storage container
• Using fine salt that dissolves more readily

Maximizing Shelf Life

Homemade garlic salt lasts 6-12 months when stored properly. The USDA's FoodKeeper app indicates that properly stored dried garlic products maintain quality for 6-12 months. Discard if you notice:

• Change in color (should remain pale yellow)
• Mold growth
• Rancid or sour smell
• Hardened clumps that won't break apart

Creative Ways to Use Your Homemade Garlic Salt

While excellent as a general seasoning, homemade garlic salt shines in specific applications:

• Meat rubs: Combine with paprika and black pepper for steak
• Vegetable seasoning: Toss with roasted potatoes or green beans
• Soup enhancement: Stir into broths for instant depth
• Butter infusion: Mix with softened butter for garlic bread
• Homemade seasoning blends: Base for Chicago steak seasoning or everything bagel seasoning

Remember that homemade garlic salt contains actual salt, so adjust additional salt in recipes accordingly. This makes it particularly valuable for how to make garlic salt without too much sodium variations by controlling the salt ratio yourself.

Frequently Asked Questions

Can I make garlic salt without a dehydrator?

Yes, you can oven-dry garlic at the lowest temperature setting (around 170°F) for 4-6 hours with the oven door slightly ajar. Air-drying whole garlic cloves strung on thread takes 2-3 weeks in a warm, dry location with good airflow.

What's the ideal garlic to salt ratio for homemade garlic salt?

The standard professional ratio is 3 parts garlic powder to 1 part salt by volume. For stronger garlic flavor, use 4:1. For lower sodium content, try 2:1. Adjust based on your taste preferences and recipe requirements.

How long does homemade garlic salt last compared to store-bought?

Properly stored homemade garlic salt lasts 6-12 months in an airtight container away from light and moisture. Commercial versions often last longer (18-24 months) due to anti-caking agents, but homemade lacks these additives for purer flavor.

Can I use garlic salt instead of garlic powder in recipes?

Yes, but adjust salt content in your recipe since garlic salt contains added salt. Substitute 1 teaspoon garlic salt for ½ teaspoon garlic powder plus ¼ teaspoon salt. This accounts for the salt already in garlic salt when learning how to make recipes with garlic salt properly.