Title: Salts Used in Pickling
Categories: Preserves, Pickles, Canning
Yield: 1 text
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.
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. Caution: Use of
reduced-sodium salt in fermented pickle recipes is not recommended.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
