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Is there a difference between pickling salt and regular table salt.

asked by a Whole Foods Market Customer about 5 years ago
7 answers 20007 views
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added about 5 years ago

Different size grains and pickling salt doesn't have added iodine, table salt does

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 years ago

Pickling salt is made without iodine or anticaking agents ("When it rains, it pours"). It's finer grained than table salt making it easier to dissolve.

Table salt may or may not have iodine added.

Db70591b e151 45bc 8686 a7a3be412180  morton

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added about 5 years ago

As an aside: when making cheese or fermented pickles such as sauerkraut or kimchi, do not use iodized salt. The iodine will kill the beneficial bacteria needed for fermentation. Use pickling salt, kosher salt, or sea salt (although you'll have to use different amounts depending on the coarseness of the salt.)

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 years ago

I did not know that, thanks. What I do know is that iodized salt smells funny and makes food taste funny.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Pickling salt also dissolves in cold water.

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added about 5 years ago

And - the lesson I learned the hard way -- Iodized table salt can turn your pickled product interesting colors. Learned when pickling garlic, used iodized salt (didn't know better) and the garlic turned a very interesting blue/green color. A fun science experiment, but never could bring myself to taste it...

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added about 5 years ago

Just a note about garlic being blue/green: Garlic contains anthocyanins, water-soluble pigments that turn blue, green or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it totally edible without bodily harm.

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