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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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Related videos:
Planting 1500 Garlic Cloves in our new Flipped-Sod Raised Beds
https://www.youtube.com/watch?v=1s1FI3PFydo
Plant Hardiness Zones, Annual Rainfall, and Other Important Information
https://www.youtube.com/watch?v=BrAJbE0ZTA8
Instant Raised Garden Beds by Flipping Sod: Expanding our Garlic Patch
https://www.youtube.com/watch?v=tay9Mi7XM4U
No Dig Garlic: Planting, Harvesting, and Drying Garlic Using the Ruth Stout Method
https://www.youtube.com/watch?v=uhpvMg5d1OM
Spring Garden Update: Hugelkultur, Ruth Stout, and Garlic Sprouts!
https://www.youtube.com/watch?v=1t1FCsF-iAI
GGC – 71 – Planting Garlic in a Modified Ruth Stout Permaculture Garden
https://www.youtube.com/watch?v=s1TXfeq9wdc
GGC – 70 – The Ruth Stout Method of Permaculture
https://www.youtube.com/watch?v=bfi-n0Oq38E
i wonder if it works with aged garlic
..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.
Brilliant!
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.
Brilliant narration and content! Thank you. Missed the beautiful, grinning lady running around with bottles:)
Hi, I tried this recipe but the salt came out green?? Anyone have any ideas why? Thanks great video!
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?
Thanks! Now I already have an idea for Christmas gifts with some nice recipes added.
Thanks for the idea
Especially for the gift ideas
2:1 ratio by weight?
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.
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.
(Snort) their house is every vampire's worst nightmare
you need a new MIC
Just a question. How long does it last before it expires? Im trying to sell those.
I had an idea of italin salt mix
It has in it salt garlic onions bazil and oregeno
Where did you find the little jars with the wire bales on them? Also is it okay to use less salt and more garlic?
Using mined fossil salt, transported from the other side if the world hardly seems sustainable
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
do u wanna sniff som’ fuckin garlic salt?
S N I F F
AAAAAAAA-
Where can I find those exact jars and labels at? Do you have a link? Thank you.
It will still stick together cause it has it's sugar in it too
How long can I keep them for?
Just wondering if I can use the magic bullet instead of food processor. Thanks
Yuuuusssss
I like the secrets you give away. Special things
Truffle oil. Just saying.
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.
My husband just brought a bunch of garlic from Gilroy! I can’t wait to make this and gift it to family!