Ideas for storing larger amounts of salt?

I use OXO POP containers for virtually everything in the pantry, salt included. They are airtight, and, what's more, they are square so as to make the best use of limited space.

I use mason jars for dry goods storage (they're a consistent set of sizes, so it's easy to plan pantry storage). They're airtight, so they help reduce the salt caking during the humid summer months, as long as you don't open them too frequently. I suppose if you did expose them to humid air for an extended period of time, you could "dry out" the salt by putting in the fridge or freezer for a day or two with the lid off; that's a very drying environment.

I store my 3 pound box of Diamond Crystal salt in the box and slide it into a 2 gallon zippered freezer bag and hide it in my pantry. I know..... not beautiful, but it works.

I use a wide mouth quart Mason jar. I always know how much salt is left, and the tightly lidded jar keeps the salt nice and dry. It's quite beautiful, in its own way - it's a vintage special-edition bicentennial Mason jar from 1976, with a Liberty Bell on it (!), one of very favorite storage containers of all time.

I use a wide mouth 8 ounce Mason jar for everyday, as it fits nicely on one of the double-decker bamboo lazy Susans in the cupboard nearest the counters and island and stove, where I use salt most frequently. I take it down when cooking and baking, to reduce the clutter on those counters.

I've noticed, by the way, that the straight-sided 8-ounce wide-mouth Mason jars are hard to find these days . . . . even at Tractor Supply Company and Jax Ranch and Home, which typically have massive supplies of every type of jar one could possibly need. ;o)

I empty some into a salt cellar (very into this one: https://food52.com/shop/products/1259-salt-cellar). Then I pour the rest into airtight quart containers leftover from takeout.