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Serving Size : 1 Preparation Time :0:00
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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.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
