What is pickling salt?

Pickling Salt: The Preserver's Secret Weapon

Pickling salt, also known as canning salt or preserving salt, is a pure granulated salt (sodium chloride) used specifically for pickling and canning foods. Its key difference from regular table salt lies in its purity and lack of additives.

• Purity: <a href="https://www.wikiwhat.page/kavramlar/Pickling%20Salt%20Purity">Purity</a> is paramount! Pickling salt is free of additives like iodine (found in iodized table salt) and anti-caking agents.

• Why Avoid Additives?

  • Iodine: <a href="https://www.wikiwhat.page/kavramlar/Iodine%20Discoloration">Iodine discoloration</a> can darken pickles and other preserved foods, making them less appealing.
  • Anti-caking agents: <a href="https://www.wikiwhat.page/kavramlar/Anti-caking%20Cloudiness">Anti-caking cloudiness</a> like calcium silicate can make the pickling liquid cloudy.

• Use: It's used to create the brine solution crucial for pickling. The salt draws moisture out of the food, inhibiting the growth of undesirable microorganisms and contributing to the preservation process. It also helps to firm the texture of the vegetables.

• Substitute: In a pinch, you can use kosher salt as a substitute, as it is also relatively pure. However, be sure it doesn't contain any additives. Avoid using table salt.

• Storage: Store <a href="https://www.wikiwhat.page/kavramlar/Pickling%20Salt%20Storage">Pickling salt storage</a> in a cool, dry place, just like regular salt, to prevent clumping.