Total Time
Prep 2 mins
Cook 3 mins

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


  1. Sift the two spices together in a bowl, then run through a food processor, mini food chopper, or spice grinder.
  2. Seal in an airtight container or spice jar.


Most Helpful

Perfection - and fresher than what's usually available in the shops. Those little jars are always so expensive. I'm so glad the last jar I bought was attractive. Thanks to this recipe, I'll be refilling it forever!

Cinnamon Turtle December 29, 2011

Like you I use celery seeds a lot, and now and then I used celery salt - so it was a great recipe to find, as celery salt always seems so expensive to buy and seems to lose its flavour quite quickly once opened! I made this a few days ago and used it today in some egg mayonnaise for my lunchtime sandwich! It was easy to make and the taste was pronounced and full of celery seed (celery) flavour. I used local French sea salt with great success. Thanks for posting - a great little recipe to have tucked away! Made for Veg'N'Swap in the Veggie forum, thanks 80's! FT:-)

French Tart March 12, 2010

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