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...
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)