Lemon Garlic Salt
Prep time
Total time
Recipe type: Condiment
Serves: 1 cup
  • 3 very large cloves of garlic, peeled
  • Zest from 2 large lemons [3 or 4 smaller ones]
  • ⅔ cup coarse kosher salt
  1. Roughly chop the cloves of garlic - doesn't have to be uniform or very small.
  2. Pile the salt and lemon zest onto the garlic.
  3. Use a large chef's knife, or santuko and chop over the ingredients until the garlic is chopped very finely - the other ingredients will be of the proper consistency by then as well. You will have to scrape everything back into a pile and chop it over again, until you get to where you want to be.
  4. The garlic has to be quite fine, or it will not dry out enough, so keep working at it - it should about 5 minutes of steady chopping.
  5. Line a large sheet pan with parchment paper, and spread the sale mixture in an even layer, and set in a dry place - a turned off oven will work well.
  6. Stir it each day, until it becomes very dry - it will take 3 or 4 days.
  7. Once it's dry, put in covered jars and store in a cool, dry place.
  8. Use the salt to season meats and vegetables, scrambled eggs, dips, spreads - where ever you thing the flavor combo will work well.
Recipe by The Creekside Cook at https://thecreeksidecook.com/lemon-garlic-salt/