What type of salt should I use for making pickles?
It is best to use canning (pickling)salt or kosher salt, if you have a tough time finding canning salt. (the less course, the better, if you use kosher salt). Pickling salt is similar to table salt, but doesn't have the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy. Pickles would still taste good - just wouldn't look as great!
Diana B is a trusted home cook.
Ellyn is right; you need to avoid salt with anti-caking chemicals or iodine for best results. If you can find fine-grained kosher salt without anti-caking agents (a very few do have anti-caking agents), that will work. If all you can find is coarse kosher salt, you can process it in a coffee grinder or spice mill until it's finer. The reason you want it fine is so it will dissolve more quickly. There's a bit more info here: http://nchfp.uga.edu/how...
How to cook a little smarter
Burnt Toast: Episode 9
Lemon bar cheesecake takes the cake.
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.