Garlic salt was one of the very first things I made from scratch. Once I realized it was just two ingredients I already had, I never bought a shaker of it again.
This is the kind of swap that’s small on its own but adds up. If you already have garlic powder and salt in your pantry, buying garlic salt on top of that means paying twice for ingredients you’re already storing. Mix it once, and that’s one less thing you need from the store.
Homemade garlic salt in a nutshell: Combine salt and garlic powder in a 3:1 ratio, salt to garlic, add a bit of onion powder and dried parsley if you want it closer to the classic store-bought flavor. Shake it together in a jar and it’s ready. No anti-caking agents, no fillers, just what’s actually in the name.
The Ratio That Makes This Easy
The standard ratio for garlic salt is 3 parts salt to 1 part garlic powder. That’s the version most recipes, homemade and store-bought, are built around, and it’s what makes this so easy to scale up or down depending on how much you want to make. Double it, triple it, or make a small test batch first, the ratio stays the same no matter the size.
The Recipe
Ingredients:
- 3 tablespoons salt
- 1 tablespoon garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon dried parsley
Instructions:
- Add all ingredients to an airtight container.
- Put the lid on and shake until fully combined.
That’s genuinely the whole process, made in sample size first so you can test it before committing to a bigger batch. If you like it, just double or triple the recipe next time, keeping the 3:1 salt-to-garlic ratio as your base.
A Few Things Worth Knowing
Garlic powder vs. garlic granules: either works. Garlic powder is finer and blends more smoothly into the salt, while granules are coarser and give a slightly different texture. Powder is the easier one to work with for a smooth, evenly-mixed result.
Type of salt matters a little. Table salt is the classic choice and what most store-bought garlic salt uses, but sea salt or kosher salt work too. Coarser salts are often perceived as saltier by volume, so if you’re using a coarse salt, you may want to use slightly less than the recipe calls for and adjust to taste. Baja Gold Sea Salt is my go-to salt.
If it clumps over time, that’s normal since there’s no anti-caking agent added, just give the jar a shake before using. If it becomes a regular annoyance, a small pinch of cornstarch mixed in can help.
Storage
Store in an airtight container to keep moisture out, that’s what causes clumping and staleness over time. When I’m stationary, I like this type of container. When I’m traveling and want something lightweight, this mylar bag is what I use instead.
Stored properly, garlic salt keeps at full flavor for about a year. For longer-term storage, add an oxygen absorber and vacuum seal it in a mason jar or mylar bag, removing the air is what actually extends shelf life beyond that. Here are my favorite long-term storage tools.
If you like the idea of not paying twice for ingredients you already own, I put together a free guide on building a pantry that works exactly that way. It’s called the From-Scratch Pantry Starter Guide, grab it below.
Frequently Asked Questions
How long does homemade garlic salt last? About a year in an airtight container at full flavor. It won’t spoil after that, it just gradually loses potency.
Can I make this without onion powder or parsley? Yes, those are there to get closer to the classic store-bought flavor, but the core recipe is really just salt and garlic powder. Leave them out if you’d rather keep it simple.
Is this the same as garlic powder? No, garlic powder is 100% garlic. Garlic salt is a blend of salt and garlic powder, which means it’s much saltier and shouldn’t be substituted 1-for-1 for garlic powder in a recipe, or you’ll end up with something far too salty.
What can I use this on? Anywhere you’d reach for salt and want a garlic boost at the same time, roasted vegetables, popcorn, grilled meats, fries, eggs, or stirred into a marinade or dry rub.
More Homemade Seasonings Worth Keeping on Hand
Conclusion
This is one of the smallest swaps in my whole pantry, and one of the ones I’d tell anyone to start with. Two ingredients you probably already own, five minutes, and one less shaker taking up space for something you didn’t need to buy twice.
With love and adventure,
Mindy
📌Pin for Later
Homemade Garlic Salt
Homemade garlic salt made with a simple 3:1 ratio of salt to garlic powder. No anti-caking agents, no fillers.
Ingredients
- 3 Tbsp Salt
- 1 Tbsp Garlic Powder (Homemade Recipe: See Notes)
- 1/4 Tsp Dried Parsley
- 3/4 Tsp Onion Powder (Homemade Recipe: See Notes)
Instructions
- Add all ingredients to an airtight container.
- Put the lid on tight and shake until fully combined.
Notes
- Ratio: 3 parts salt to 1 part garlic powder. Scales directly, double or triple to make a bigger batch.
- Homemade Garlic Powder recipe
- Homemade Onion Powder recipe
- Stored airtight, keeps at full flavor for about a year.
- If it clumps, that's normal with no anti-caking agent added, just shake before use.