Sundried Garlic salt recipe
Garlic salt is the easiest to make!
Sundried garlic salt has a long shelf life.
Garlic salt is one of my favourite allies in a quick meal. It saves all the last minute hard work involved in peeling and mincing a bit of garlic for that soup, rice or sautéed vegetable dish.
Prep Time:10 minutes
Cook Time: 2 days in the hot sun
Yield: A month’s supply of garlic for a family of 4.
Nutrition Facts: Garlic is also called white gold and is used as a medicine in Ayurveda. It is rich in Vitamin B6 (pyridoxine) and C, Manganese, Selenium, Phosphorus, Calcium, Potassium, Iron and Copper.
- 2 cups minced or grated garlic
- ½ cup sea salt or Himalayan salt
Instructins: In a large glass or ceramic bowl, spread out the minced garlic in a single layer. Cover with a muslin cloth and place the garlic in the hot sun. At the end of the day toss it a bit to allow even drying. When it looks half dry. Sprinkle all the salt on it. Mix well and dry it in the sun one more day, or until it is bone dry. Blend it in the mixie to a fine powder. Store in a glass jar and use sparingly. The taste is quite strong. Apinch goes a long way!
More sundried foods:
- Ginger Sugar
- Candied orange peels
- Lemon pickle from Indian homes
- Mango Pickle from North Indian kitchens
- Drumsticks Pickle from Indian kitchens