Simple Homemade Celery Salt Recipe

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Celery salt is a simple way to preserve celery, especially the leaves if for some reason you find yourself in possession of plentiful celery leaf. The leaves are a little more bitter than the rest of the plant but they also have more aroma. These two things make them a good candidate for preservation by direct salting. Later, the salt can be used to impart a distinct celery aroma to the foods it is used in.

I prefer to make coarse celery salt, using basic coarse cooking salt. Sea salt or some other plain-but-fancy salt will also work, of course. When chopping the leaves and other celery material to be used, try to chop it to about the same size as the salt pieces. I try to avoid using a food processor, which will create more pulp and thus have a tendency to dissolve the salt more than just chopped pieces would, causing even more concretion of the salt as it sits. Fine salt also contributes to concretion in the same way, since the smaller pieces dissolve more readily.

Once combined, the celery salt needs to sit for long enough that all of the moisture is completely evaporated from the celery. With a lid loosely fitted to the jar to prevent dust settling on the salt, it may take 6 months to a year for the salt to be ready to use.

Makes a kilo of salt.

Equipment:
• some jars or other container(s) for the finished salt
• large mixing bowl to combine salt with celery

Ingredients:
167 g celery leaf chopped fine; stem is also permissible
833 g coarse salt

Procedure:
1. Clean the celery and dry it thoroughly before starting. There is no sense adding extra water.
2. Chiffonade the celery leaves as finely as possible, and then cross-cut them to make the smallest possible fragments.
3. Combine the chopped celery and the salt in the mixing bowl until the mixture is homogeneous. This can actually take a bit of stirring so be certain.
4. Transfer the mixed salt to containers with loose-fitting lids to slowly dry in a cool, dark place.

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