This homemade celery salt is made in the oven and has a robust flavor and is the perfect seasoning to sprinkle on top of your favorite protein sources, add to soups, or add to your regular veggies.
Homemade Celery Salt
This homemade celery salt has a robust flavor and is the perfect seasoning to sprinkle on top of your favorite protein sources, add to soups, or add to your regular veggies.
Ingredients:
- 2-3 stalks celery with leaves washed and dried
- salt
Instructions:
- Wash and chop 2-3 large stalks of celery. Do not remove the leaves, those can be used as well (but may be done faster than the rest of the celery stalk, so keep an eye on things)! Transfer to a baking sheet lined with paper towels and pat dry. Let it sit overnight to help get rid of some of the water, otherwise it will take 8+ hours of oven time.
- The following day, preheat the oven to the lowest possible setting (mine gets down to about 170°F/80°C). Place celery on a parchment or silicone lined baking sheet and place in the oven. Cook for 5-6 hours, or until the celery is dry enough to crunch in your hand. It will shrink down significantly. Let celery cool completely before moving into the next step.
- To make celery salt: Combine equal parts dehydrated celery to salt (1/4 cup celery + 1/4 cup salt, 1 cup celery + 1 cup salt, etc) in a high speed blender or spice grinder and pulse until there are no large chunks remaining. Store in a lidded jar.
Notes:
- 3 stalks of celery dehydrated comes out to about 1/4 cup of celery. That would mean you would need 1/4 cup of salt.
- Traditional celery salt uses celery seed in addition to the celery stalks and leaves. Feel free to add it in if you have it. It would be about 1 tsp for 2-3 stalks or 1 Tbsp per bunch of celery.