Homemade Celery Salt Recipes
CELERY SALT
Make your own celery salt using leftover celery leaves! Using the microwave to dry them preserves the fresh taste and color. Plus, you can choose your favorite salt and avoid commercial additives. Store in an airtight shaker. Allow to sit for a week or two before using for optimal flavor.
Provided by CarolynCooks
Categories 100+ Everyday Cooking Recipes
Time 16m
Yield 12
Number Of Ingredients 2
Steps:
- Line a microwave-safe plate with a paper towel. Place celery leaves in a single layer and cover with a second paper towel. Microwave leaves, rearranging if needed, in 30-second intervals until dry and crispy. Uncover and cool, about 10 minutes.
- Measure out 2 tablespoons of dried leaves and crumble with your fingers. Add to salt and mix well. Briefly pulse in a spice grinder if desired.
Nutrition Facts : Calories 0.8 calories, Carbohydrate 0.2 g, Fiber 0.1 g, Sodium 1901.9 mg, Sugar 0.1 g
HOMEMADE CELERY SALT
Put your leftover celery leaves to work in this easy Homemade Celery Salt Recipe! It tastes even better when you make it yourself.
Provided by Meggan Hill
Categories Pantry
Time 25m
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees. Line baking sheet with parchment paper.
- Arrange celery leaves in single layer on prepared baking sheet. Bake 20 minutes, rotating pan halfway through baking time.
- Remove from oven and cool slightly. Transfer to spice grinder.
- Add salt and process until finely ground. Cool completely and store covered in pantry.
Nutrition Facts : Calories 19 kcal, ServingSize 0.25 teaspoon, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 240 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
HOMEMADE CELERY SALT RECIPE
This homemade celery salt recipe is easy to make and tastes so much better than store-bought. We use celery leaves for the best flavor and beautiful color.
Provided by Kristen Stevens
Categories Condiment
Time 25m
Number Of Ingredients 2
Steps:
- Turn your oven on to its lowest temperature setting. Line a baking sheet with parchment paper.
- Place the celery leaves on the baking sheet and put them into your oven - no need to wait for your oven to come up to temperature. Dehydrate them for 15-25 minutes, depending on your oven's lowest temperature. They are done when they're dry and crumble easily.
- Crumble the dry celery leaves into a powder with your fingers and remove any pieces that are hard or not fully dry.
- Mix the celery leaf powder with salt and transfer it to a non-metal jar for storage.
Nutrition Facts : ServingSize 1 teaspoon, Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1187 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
HOMEMADE CELERY SALT
Occasionally I come across a recipe calling for celery salt, and it's something I just don't keep around. Celery seed on the other hand I do have a bottle at hand-- here's a simple substitute to yield a small bottle's worth, but feel free to adjust upward or downward depending on how much you need the proportion and method are all the same. 1 SERVING = 1 TSP, 12 TSP IN 4 OZ
Provided by the80srule
Categories Low Cholesterol
Time 5m
Yield 4 oz, 12 serving(s)
Number Of Ingredients 2
Steps:
- Sift the two spices together in a bowl, then run through a food processor, mini food chopper, or spice grinder.
- Seal in an airtight container or spice jar.
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