3 cups Diamond Crystal Kosher Salt
20 med. to lg. cloves of garlic
any seasoning you wish to add
Put the garlic cloves and the salt in the food processor and process until there are no chunks of garlic left Add the rest of your desired seasonings and process for another few seconds.
Cover a cookie sheet with parchment paper and spread the mixture on the paper, gently press the mixture down so that it is quite thin (about 1/4”) and covers almost the entire sheet.
Bake at 200 degrees and bake for at least 2 hours -longer depending on the humidity etc. until the salt is dry-you can feel the dryness if you pinch off a small piece. Sometimes the edges dry faster than the center so you may want to remove the dry spots and let the center continue cooking for a bit longer. DO NOT raise the temp of the oven or the salt will take on a burnt taste.
Cool, break into smaller chunks (I have found it best to place the larger chunks between a few sheets of parchment paper or in parchment paper bags and break it up with a rolling pin prior to re-grinding) and then re-grind in in the food processor until fine. Store in a jar with a tight lid.