Some dishes require garlic salt, for example, in this recipe - http://www.domashnya-eda.ru/kurica-v-apelsinovom-soke/. I personally have not seen this for sale, but it is easy to make your own.

You can make a 200-gram jar for testing, it can be added to sauces, soups, boiled and fried meat, fish. And salads and vegetable dishes become even tastier with it.

Ingredients

The recipe is given for a large portion, you can reduce it proportionally. To make garlic salt you will need:

• Ordinary table salt - - 1 kg;
• garlic - 1-2 heads;
• a mixture of peppers (in grains) - 1 tsp;
• coriander (in grains) - 1 tsp;
• hops-suneli - 1 tbsp. l.;
• sweet paprika - 1 tbsp. l.

Preparation of garlic seasoning

• Peel the garlic cloves and chop them finely with a knife or grater.
• Finely grind the coriander seeds and pepper mixture in a coffee grinder.
• Add a mixture of peppers, coriander, suneli hops and sweet paprika to the salt.
• Mix spices well and add garlic.
• Rub the mixture thoroughly with your hands until the salt is slightly damp. Wear gloves to keep your hands from stinging.
• Dry the salt on a baking sheet lined with parchment paper. Stir it from time to time.
• After two or three days, pour the salt into dry glass jars.
• Close with a tight or screw cap.
• Store in a dry place and use as directed
• This seasoning will give any dish a pleasant aroma and unique taste.

Cooking garlic salt at home is within the power of any housewife. Many years ago I learned this recipe from my culinary friend Svetlana Guagova. Since then, I have been making this salt very often. I add it to sauces, soups, boiled and fried meat, fish, it is suitable for salads and vegetables. The recipe is very simple, spices and spices can be added to your taste.

Ingredients

To make garlic salt you will need:
sea ​​(or table) salt - 1 kg;
garlic - 1-2 heads;
a mixture of peppers (in grains) - 1 tsp;
coriander (in grains) - 1 tsp;
hops-suneli - 1 tbsp. l.;
sweet paprika - 1 tbsp. l.

Cooking steps

Grind coriander grains and a mixture of peppercorns (not finely) with a coffee grinder.

Add a mixture of peppers, coriander, suneli hops and sweet paprika to the salt.

Mix the spices well.

Then add the garlic and rub it thoroughly with your hands, the salt will become slightly damp.

In order for garlic salt not to deteriorate during storage, it must be dried. To do this, cover the baking sheet with parchment, pour the resulting garlic salt and leave it for a couple of days at room temperature, stirring from time to time.

Pour the garlic salt into dry glass jars, close the lids and use as needed. Store this salt at room temperature. This additive will give the dish a pleasant aroma and unique taste.

Some dishes require garlic salt, for example, in this recipe -. I personally have not seen this for sale, but it is easy to make your own.

You can make a 200-gram jar for testing, it can be added to sauces, soups, boiled and fried meat, fish. And salads and vegetable dishes become even tastier with it.

Ingredients

The recipe is given for a large portion, you can reduce it proportionally. To make garlic salt you will need:

• Ordinary table salt - - 1 kg;
• garlic - 1-2 heads;
• a mixture of peppers (in grains) - 1 tsp;
• coriander (in grains) - 1 tsp;
• hops-suneli - 1 tbsp. l.;
• sweet paprika - 1 tbsp. l.

Preparation of garlic seasoning

• Peel the garlic cloves and chop them finely with a knife or grater.
• Finely grind the coriander seeds and pepper mixture in a coffee grinder.
• Add a mixture of peppers, coriander, suneli hops and sweet paprika to the salt.
• Mix spices well and add garlic.
• Rub the mixture thoroughly with your hands until the salt is slightly damp. Wear gloves to keep your hands from stinging.
• Dry the salt on a baking sheet lined with parchment paper. Stir it from time to time.
• After two or three days, pour the salt into dry glass jars.
• Close with a tight or screw cap.
• Store in a dry place and use as directed
• This seasoning will give any dish a pleasant aroma and unique taste.

Bon Appetit.

Aromatic garlic salt is one of my favorite spices that I often use to prepare a variety of dishes. Of course, now everything can be found in stores: but such a pleasure is not cheap. In order not to overpay, I decided to make spicy salt with my own hands: fortunately, it’s summer in the yard, and there is no shortage of herbs.

The process is very fast, and you can store such a seasoning for a year (if dried in the oven). Aromatic salt is suitable for many dishes: for salads, and for pasta, and for meat, and for fish. It can be made with different fillers, using simple or sea salt as a base. In general, turn on your imagination - and go ahead, cook.

Required Ingredients:

• one glass of ordinary coarse salt;
• one small head of garlic;
• one teaspoon ground coriander;
• one teaspoon of sweet paprika;
• one teaspoon of dried parsley;
• one teaspoon of suneli hops;
• one teaspoon of Imeretian saffron (dried marigold petals).

Aromatic garlic salt: how to cook

1. We clean the young garlic and disassemble it into cloves, cut each clove in random order.
2. Pour a little salt from the total amount into a mortar, put all the garlic into it and grind everything very carefully.
3. Advice. You can chop the garlic in a blender or pass through a press, and then mix with salt.
4. Then transfer to a bowl, add half a glass of salt, stir evenly.
5. Saffron, as it is large, grind with a small amount of salt in a mortar, send to a bowl with garlic. Mix thoroughly again.
6. Pour the remaining salt there, add all the spices, mix until smooth with a silicone spatula.
7. Advice. If desired, hot chili peppers (dried) can also be added there to make the salt more spicy.
8. We shift the salt onto a sheet of parchment and leave it at room temperature for several hours (in the shade) so that it dries a little. During this time, it will need to be mixed several times.
9. For storage, use a dry, clean jar with a tight lid. You need to store in a place where light does not enter (and away from heat sources).
10. Approximate shelf life: three months.
11. A few more options for preparing salt: the principle is the same, but the fillers will already be different.
12. Lemon salt: suitable for salads, fish dishes. One glass of sea salt, two glasses of crushed fresh rosemary, the same amount of fresh thyme (thyme), zest from three lemons. Be sure to dry: you can do it in the oven, at a temperature of 90 degrees, for two hours, stirring occasionally.
13. Spicy salt with basil:, meat and potatoes. 1 cup sea salt 8 cups minced basil 4 garlic cloves 2 teaspoons ground hot pepper 1 cup red paprika flakes (optional) Dry in the oven.

If the salt is pre-dried in the oven and put into hermetically sealed jars, then it can be stored for up to 1 year. Aromatic garlic salt, like other types of spiced salt, will make the taste of your dishes bright and memorable. Summer is in full swing - and this is the best season for such experiments. In the garden and in the markets there is a large selection of herbs and greens: use it while you can. See recipes for other blanks: the choice is yours.

The next discovery in the culinary field was for me - Adyghe salt. This is a mixture of ordinary, coarse kitchen salt with garlic and spices. Its use regulates the water balance in the body. It is less able to be deposited in the joints. Adyghe salt, combined with the beneficial properties of garlic, gives dishes new flavor notes and reduces the use of table salt by 15-25%. To maximize its usefulness, we will prepare one of its variants based on sea salt.

Let's get to work with all the ingredients ready!

First of all, peel the garlic from the husk and dry tips.
After cutting each clove into quarters, we send it in small batches to a wooden mortar.
It is possible to do this job with a conventional garlic press, but it is not economical. Too much leftover garlic mass and juices remain unclaimed. Using a mortar is a more rational option, so to speak - waste-free))

Add a small amount of salt to the garlic in a mortar. Grind the contents with a pestle.
It took me three approaches to "work out" the head of garlic.

Garlic and salt should combine into a common, wet mass.

The whole batch of wet garlic salt, add to the total.

Mix with prepared spices.

Mix thoroughly so that each crystal of salt is saturated with garlic juice and mixed with spices. Leave for a day, open, in a dry, sunny place to dry.

Adyghe garlic salt is ready!

We distribute the seasoning in glassware with airtight lids. Shelf-life Unlimited.

Adyghe salt is ideal for salting and marinating lard.
It is great for cooking fish and meat dishes. Ideal for first courses and cucumber-tomato salads.
The composition, selection of seasonings and spices can be adjusted to your liking. It is appropriate to add dry ground greens of cilantro, dill, basil, parsley. Allspice ground pepper, marjoram, savory and bay leaf will also positively affect the taste.