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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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