Instructions

1. Grind the celery seeds as finely as possible. Place in an electric spice grinder, or grind in a coffee grinder. If using a coffee grinder, be sure to thoroughly clean out the inside to remove all traces of coffee. Use the "espresso" setting if your grinder has different modes.

2. Measure your ground celery seeds. Once they're in the form of a fine powder, they will settle and take up less space.

3. Choose a salt and measure an amount equal to twice the amount of celery seed you have. Adjust this measurement to taste and to the type of salt you're using; red salt tastes less salty than other salts, so you may wish to use more, while white sea salt is saltier than standard table salt.

4. Pour the salt and ground seed in a dry bowl. Stir with a fork until the ingredients are fully mixed.

5. Place a few grains of uncooked rice in the bottom of an empty shaker. You want just enough to cover the bottom of the shaker. This will absorb moisture and keep the celery salt from clumping.

6. Pour the celery salt mix into the shaker or a jar. Store closed in a dry, room-temperature area. Season with the mixture sparingly, as you would with plain salt.