How to Make Celery Salt
Celery salt is an easy, flavorful blend of ground celery seeds and salt that elevates everything from meat marinades to roasted veggies. Learn how to make your own at home with simple steps and tips for using it in soups, dressings, snacks, and more.
Ingredients
- Celery
- Salt table, Himalayan pink, or sea salt work well
Instructions
Prepare Your Celery:
- Prepare the celery by washing and thoroughly drying the stalks and leaves.
Process Your Celery:
- Freeze Dry: This is my favorite method. Cut the stalks and leaves into uniform pieces. Follow your machine’s instructions to process them. Make sure they are completely dry and easily snap in half.
- Dehydrating: You can also use a dehydrator to dry your celery, however it can remove some of the nutritional value of the vegetable.
- Oven: If you don’t have access to a dehydrator or freeze-dryer, you can spread the celery out on a pan and cook it on the lowest temperature setting until it is completely dried out.
Assemble Your Celery Salt:
- Turn the dried celery into a powder by pulsing it in the blender or using a spice grinder.
- Combine the celery powder with salt by using the ratio 4 parts celery to 1 part salt. The celery powder-to-salt ratio should be 4 parts celery to 1 part salt. For example, if you use one cup of celery flakes, you need 1/4 cup salt.
- Mix well, then transfer the mixture into an airtight jar and store it in a cool, dark place for up to 6 months.
Notes
- Celery leaves and stalks process differently so make sure to keep them on separate pans when drying.
- Salt: You can use regular table salt or choose something more flavorful, like sea salt or Himalayan pink salt.
