Any housewife can prepare garlic salt at home. Many years ago I learned this recipe from my culinary friend Svetlana Guagova. Since then I have been preparing this salt very often. I add it to sauces, soups, boiled and fried meat, fish, and it is suitable for salads and vegetables. The recipe is very simple, spices and seasonings can be added to your taste.
Ingredients
To prepare garlic salt you will need:
sea (or table) salt - 1 kg;
garlic - 1-2 heads;
mixture of peppers (beans) - 1 tsp;
coriander (beans) - 1 tsp;
hops-suneli - 1 tbsp. l.;
sweet paprika - 1 tbsp. l.
Cooking steps
Grind the coriander grains and a mixture of peppercorns (not finely) using a coffee grinder.
Add a mixture of peppers, coriander, suneli hops and sweet paprika to the salt.
Mix the spices well.
Then add the garlic and rub thoroughly with your hands until the salt becomes slightly moist.
To prevent garlic salt from spoiling during storage, it must be dried. To do this, cover a baking sheet with parchment, pour in the resulting garlic salt and leave it for a couple of days at room temperature, stirring from time to time.
Pour the garlic salt into dry glass jars, close the lids and use as needed. Store this salt at room temperature. This addition will give the dish a pleasant aroma and unique taste.
Another discovery for me in the culinary field was Adyghe salt. This is a mixture of regular, coarse kitchen salt with garlic and spices. Its use regulates water balance in the body. It is less likely to be deposited in the joints. Adyghe salt, combined with the beneficial properties of garlic, gives dishes new notes of taste and reduces the use of table salt by 15-25%. To maximize its usefulness, let’s prepare one of its options based on sea salt.
Let's get to work by preparing all the ingredients!
First of all, we clean the garlic from the husks and dry ends.
After cutting each clove into quarters, place it in a wooden mortar in small batches.
It is possible to do this work using a regular garlic press, but it is not economical. Too much leftover garlic mass and juices remain unclaimed. Using a mortar is a more rational option, so to speak - waste-free))
Add a small amount of salt to the garlic mortar. Grind the contents with a pestle.
It took me three approaches to “process” the head of garlic.
Garlic and salt should combine into a common, moist mass.
Add the entire batch of wet garlic salt to the total amount.
Mix with prepared spices.
Mix thoroughly so that each crystal of salt is saturated with garlic juice and mixed with spices. Leave for a day, open, in a dry, sunny place to dry.
Adyghe garlic salt is ready!
Distribute the seasoning into glass containers with airtight lids. Shelf-life Unlimited.
Adyghe salt is ideal for salting and marinating lard.
It works great when preparing fish and meat dishes. Ideal for first courses and cucumber-tomato salads.
The composition, selection of seasonings and spices can be adjusted to your taste. It is appropriate to add dry ground cilantro, dill, basil, and parsley. Allspice, marjoram, savory and bay leaf will also have a positive effect on the taste.
Adyghe salt is a favorite product of Caucasian centenarians
There are no analogues of Adyghe salt in world cuisine; the recipe for its preparation is associated with the ancient traditions of the national cuisine of Adygea. Whatever you cook with this salt, from scrambled eggs to shish kebab, will be juicy, tasty, soft and, most importantly, very healthy. What is Adyghe salt? How is it useful? And how to prepare such salt at home?
Adyghe salt is salt and garlic, with various seasonings and spices, such as dill, coriander, parsley, chaman, jata, savory, black pepper, red sweet pepper, etc. But salt is not just mixed with them, but prepared in this way that crystals of ordinary table salt have absorbed the beneficial properties of garlic, spices, seasonings and through them are transferred to dishes.
How is Adyghe salt useful?
This salt, due to its composition, enriches dishes with vitamins.
Garlic has been used since ancient times to prevent and treat many diseases. It has bactericidal properties and strengthens the immune system. Spices and seasonings are filled with useful microelements and vitamins.
Gives the dish a pleasant aroma and unique taste.
The smell of garlic in Adyghe salt is not felt; it is removed by spices and seasonings. A dish prepared with this salt becomes tastier. It is used instead of regular salt in the preparation of crackers, salads, cereals, soups, fish, and in salting and pickling vegetables and meat.
Adyghe salt is required for salting dishes less than regular salt.
It has been proven by laboratory studies conducted at the Federal Center for State Sanitary and Epidemiological Surveillance in the Republic of Adygea that when using Adyghe salt, dishes need to be salted less than usual by 12-15%, and this has a beneficial effect on health.
How to prepare Adyghe salt at home?
Adyghe salt is sold in large supermarkets, but it can be made quite easily at home.
Ingredients:
500 grams of regular table salt (preferably iodized or sea salt)
1 head of garlic (if you like garlic, you can use 2).
1 tbsp. l. suneli hops, ground coriander (seeds), dried cilantro, dill, parsley, basil (regan), marjoram, savory
1 tsp each ground black pepper, ground sweet red (paprika)
0.5 tsp red hot ground pepper.
Adjust the quantity and composition of spices depending on your taste preferences, for example, if you like it spicier, you can increase the ground red pepper.
Preparation
We take the garlic and peel it, then chop it using a garlic press or grater, or you can just chop it very finely. Add spices and salt to the garlic. The resulting mixture should be thoroughly ground and crushed. You will end up with loose salt that is damp from the garlic.
It is better to store Adyghe salt in a glass jar with a tightly screwed lid in a dry place.
Of course, I immediately ran to the kitchen and began to prepare this wonderful salt.
My version:
1 glass of salt.
1 head of garlic
0.5 tsp ground red pepper
0.5 tsp ground black pepper
0.5 tsp ground coriander
Mix all ingredients. And you're done.
Here's what I got.
I was pleased with the result.
Down with ordinary salt, long live “Adyghe”!
Some dishes require garlic salt, for example, in this recipe - http://www.domashnya-eda.ru/kurica-v-apelsinovom-soke/. I personally haven’t seen this on sale, but it’s easy to make yourself.
You can make a 200-gram jar for testing; it can be added to sauces, soups, boiled and fried meat, and fish. And salads and vegetable dishes become even tastier with it.
Ingredients
The recipe is for a large portion, you can reduce it proportionally. To prepare garlic salt you will need:
- Regular table salt - - 1 kg;
- garlic - 1-2 heads;
- mixture of peppers (beans) - 1 tsp;
- coriander (beans) - 1 tsp;
- hops-suneli - 1 tbsp. l.;
- sweet paprika - 1 tbsp. l.
Preparation of garlic seasoning
- Peel the garlic cloves and chop them finely with a knife or grater.
- Grind the coriander grains and pepper mixture very finely in a coffee grinder.
- Add a mixture of peppers, coriander, suneli hops and sweet paprika to the salt.
- Mix the spices well and add the garlic.
- Rub the mixture thoroughly with your hands until the salt is slightly moist. To prevent the skin of your hands from pinching, wear gloves.
- Dry the salt on a baking sheet lined with parchment paper. Stir it from time to time.
- After two or three days, pour the salt into dry glass jars.
- Cover with a tight-fitting or screw-on lid.
- Store in a dry place and use as directed
- This seasoning will give any dish a pleasant aroma and unique taste.