Pickling salt

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Not to be confused with curing salt. ‹See Tfd›

Pickling salt is a salt that is used mainly for canning and manufacturing pickles. It is sodium chloride, as is table salt, but unlike most brands of table salt, it does not contain iodine or any anticaking products added.[1] Previously circulated a legend - that iodination of sodium chloride lead the brine of pickles to a change of color. It is absolutely false: iodine is added in infinitesimal quantities (20–30 mg/kg) in the form of iodide or potassium iodate.[citation needed] Also these two salts have colorless solutions. Pickling salt is very fine-grained, to speed up dissolving in water to create a brine, so it is useful for solutions needing salt.

Other uses[edit]

Pickling salt can be used for things other than pickling. It can be used in place of table salt, although it can cake. A solution to this would be to add a few grains of rice to the salt, or to bake it (draws the moisture out), and then break it apart. Pickling salt sticks well to food, so it can be used in place of popcorn salt, which also has fine grains.[2]

References[edit]

  1. ^ Cook's Thesaurus: Salt
  2. ^ Cook's Thesaurus: Salt