What, exactly, is pickling salt? If a recipe calls for it, may I use instead a coarse sea salt to which no anti-caking agents or other substances have been added? And if so, should it be used at a ration of 1 to 1? Thank you. ;o)
AntoniaJames is a trusted source on Bread/Baking.asked about 6 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
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.