Though I made five different flavored salts at once, I will be doing a post for each flavor separately.
Dry salts are made with a basic ratio of 1 tsp flavors to 1/4 cup coarse salt. Feel free to adjust to your own personal tastes! For the salt, you can use Kosher salt, pickling salt, sea salt, or any coarse salt you prefer. I used Kosher salt, which is fine enough to not need further grinding, but coarse enough to maintain a nice texture.
While choosing herbs to go with garlic in this salt, I found I had plenty of parsley, thyme and rosemary. I couldn’t resist. I had to get thyme, as well. Hence the name, Scarborough Fair Garlic Salt.
- dehydrated garlic
- Kosher salt
- food processor, coffee/spice grinder or mortar and pestle
- jar with lid, large enough to have room to shake the salt
- a larger funnel or canning funnel would also be handy
Step 1: measure out the herbs to match your quantity of salt; about 1 tsp of each herb per 1 cup of salt (feel free to adjust to taste)
Note: I used a coffee grinder on the dried garlic slices and the rosemary leaves to grind them to a fine powder. You can skip this step by getting all pre-ground herbs, instead.
Step 2: measure out the salt (I used 2 cups, here).
Step 3: add the herbs to the salt, cover and shake thoroughly.
Step 4: Label your jar and set aside for about a week, out of direct sunlight, to give the flavors time to meld, giving the jar a thorough shake on a regular basis.
If desired, measure out portions of the combined mixture into gifting jars.