Homemade Celery Salt--2 Ways (and how to use it)
User Reviews
5
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Prep Time
2 mins
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Total Time
2 mins
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Course
Condiments, Others
Homemade Celery Salt--2 Ways (and how to use it)
Description
This recipe produces celery salt by grinding celery seeds or dried celery leaves with salt until you reach your preferred texture, typically using a spice grinder or similar equipment. The resulting mixture combines the fresh, herbal notes of celery with the savory flavor of salt, making it a versatile seasoning for salads, cocktails, and dishes like Bloody Marys.
The recipe suggests using kosher salt as a substitute, doubling the quantity when using coarser salt to maintain saltiness. Celery seed has a long shelf life, especially when whole, so bulk buying is feasible. Ground celery loses potency faster, so grinding in smaller batches is recommended.
A variation includes using dried celery leaves instead of seeds, which can be mixed in different proportions with sea salt to adjust flavor intensity, catering to diets like the AIP (Autoimmune Protocol).
The combined celery salt should be stored in a closed jar in a cool, dark place to preserve freshness and potency.
Ingredients
- 1/4 cup celery seed (or leaves--see notes)
- 1/4 cup salt
Instructions
- Put celery seed in grinder. See notes above about grinder options.
- Grind celery seed to desired consistency.
- Mix with salt.
- Store in a closed jar in a cool, dark place.
Notes
- Use kosher salt as an alternative; if using coarse salt, double the amount to maintain saltiness.
- Whole celery seeds have long shelf life; grind smaller amounts as ground celery loses potency faster.
- A variation uses dried celery leaves instead of seeds, adjusting the salt-to-celery ratio to taste.
- Store celery salt in a sealed container away from light and heat for optimal freshness.
User Reviews
Overall Rating
5
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