Salt that is. Now that the season for storage is at hand and the COVID bandits have hijacked much of the canning supplies, this leaves many in a real pickle. Must 'pickling salt' only be used for making your kraut or pickles? What Is Pickling Salt? Do You Really Need It? there are alternatives that may be easier to find, should you find yourself in this....situation. "Salt is one of the key ingredients in the pickling process, but does it matter which salt you use? Some recipes call for something called “pickling salt” — what makes pickling salt special, and can you substitute another kind of salt for it? Here’s what you need to know." the linked article describes alternatives and the differences in volume that must be accounted for in making your brine. Keep in mind the alternatives, Kosher salt, for example, may cost more than standard pickling salt... Enjoy.
I think the key here is 'iodine' as Pickling salt or Kosher salt has none and both are used in canning but...I'm not sure.
Pickling? Whatta crock. You you will need a crock, most use glazed stoneware 1 or 5 gallon. You will need a cover and some weights are well. Here is one example 5-Gallon Stoneware Pickling Crock Complete Kit | Gardeners.com AT $150, not cheap. But if cared for, these will last for a couple generations. My sister got Grandma's stone crock - but that was years ago and she's forgiven, even if she uses it as a flower pot (grrr) You can pickle right in the storage (Mason) jar Here is a video - How To Quick Pickle Any Summer Vegetable
yup While pickling salt is ideal for pickling, because it has fine granules (finer than even table salt) and no additives, it is not the only salt that can be used. Kosher salt is a great alternative, as long as it is pure salt without any additives. (Diamond Crystal is a good brand; avoid Morton, which does contain anti-caking agents.) Pure sea salt can also be used in pickling. Although table salt is perfectly safe to use in pickling, it is not recommended because the quality of pickles may suffer due to its additives.
I do know that one needs a special type of salt to cure meat, no iodine, and I think it is pink in color...but I don't want to get too far out from original post and I never have cured meat using salt but found myself on the Morton's Salt webpage at one time reading about this.
Actually, NO, Salt is this context is a Generic term for Sodium Chloride. (NaCl) However, there are many other “Salts” that are NOT Sodium Chloride, and still are Required in ones Diet for healthy living... Potassium Chloride is also a SALT, and if you run low on it your nerves quit working, and your muscles cramp up, to the point that your heart can stop beating, and you DIE.... Magnesium, and Calcium Salts are also need for proper body functions... Life would not exist, without the many different compounds, known as “Salts”...
It's called Prague Powder and yeah it's violently pink. You use a lot less than the Morton's Tenderquick. You can also use celery powder for a natural cure. Never actually tried the celery powder cure myself but have seen others use it with good results. I use Kosher salt for a lot of my pickling because I keep tons on hand.
Not disagreeing here! I will say, pretty much all natural occurring salt should be good to go and do exactly what is needed across the board, baring any contaminates, there should not be any difficulty in prepping it for use!
i think the difference between iodized salt and non-iodized salt, is primarily aesthetic. Idolized salt has the picked veggies be a little darker. But both types of salt work for pickling https://cdn.shopify.com/s/files/1/1...963-ad40-eacd582336dd_grande.jpg?v=1508623332 Potasium chloride in pickling will cause them to taste metalic my favorite are Sun Pickles 14 Day Sun Pickles {Granny's Recipe}
