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Salts Used in Pickling

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by , 01-23-2021 at 08:37 PM (561 Views)
[COLOR=#000000][FONT=verdana][FONT=arial black][SIZE=4]There is a common question that keeps coming up when we talk or teach about pickling, “What the heck is Pickling Salt? Why can’t I use the salt in my shaker from the kitchen table?” [URL=""]what is pickling salt[/URL][/SIZE][/FONT][COLOR=#515151][FONT=&amp]
Use of canning or pickling salt is recommended. Fermented and non-fermented pickles may be safely made using either iodized or non-iodized table salt. However, non-caking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use.
[COLOR=#000000][FONT=verdana]Reduced-sodium salts, for example, "Lite Salt," may be used in quick pickle recipes, as indicated in this guide. The pickles may, however, have a slightly different taste than expected. [B]Caution: Use of reduced-sodium salt in fermented pickle recipes is not recommended.
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[/FONT][/B][/FONT][/COLOR][SIZE=4][FONT=arial black][B]Pickling or Canning salt is a particular variety of salt that is used in canning. Canning salt is a fine-grained salt and is iodine-free. It also does not have the anti-caking ingredients used in regular table salt. They add this agent to regular table salt so it will pour freely through a salt shaker. For those of you that don’t know what “anti-caking” means the best explanation is if you let pickling/canning salt sit in humid or wet place it will bind together like a rock. Many people use this salt as “all purpose” in the kitchen and in humid areas they add grains of rice to the salt shakers to keep it from clumping together. [/B][/FONT][/SIZE]


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