Celery Salt Food

HOMEMADE CELERY SALT

Homemade Celery Salt image

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

Ingredients

2 tablespoons ground celery seed
2 tablespoons kosher salt

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.

CELERY SALT

Celery Salt image

Make and share this Celery Salt recipe from Food.com.

Provided by Theresa Thunderbird

Categories < 15 Mins

Time 10m

Yield 3 tbsp

Number Of Ingredients 2

Ingredients

1 tablespoon dried celery seed
2 tablespoons coarse salt

Steps:

Process celery seeds in the blender or spice mill at highest speed until finely ground.
Add salt and process at high speed until the salt is as fine as you like.
Store in a small jar with a tight lid.

Nutrition Facts : Calories 8.5, Fat 0.6, SaturatedFat 0.1, Sodium 4654.4, Carbohydrate 0.9, Fiber 0.3, Protein 0.4

CELERY SALT

Celery Salt image

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

Ingredients

½ cup loosely-packed celery leaves, cut into 1-inch pieces
¼ cup kosher salt

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

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