Posted by on Dec 7, 2017 in blog |

Salt is a main ingredient used for pickling and without it, the foods being processed simply won’t ferment properly. While most recipes list pickling salt as an ingredient, you can opt for sea salt instead. Sea salt provides healthy nutrients to the pickled food and can be used as a substitute as long as you adjust your measurements accordingly.

Pickling Salt

Pickling salt is pure granulated sodium chloride (salt), which contains no anti-caking ingredients. It is also finely ground so that it dissolves easily in a brine. You’ll find anti-caking ingredients in regular table salt along with other additives such as iodine, which means that the table salt cannot be used for the process. Anti-caking additives will turn the liquid cloudy while iodine will darken the pickled foods.

Sea Salt

While you certainly can use pickling salt as suggested in many recipes, sea salt is a much better option. It contains a lot of trace minerals and has not been refined like pickling salt. As well, the salt you choose can change and enhance the flavour of the food. Sea salt is mineral-rich and as a result it provides a slightly sweet taste to the mixture.

Substituting Salts

Since sea salt is coarser than pickling salt it will take a bit longer to dissolve. You’ll also need to adjust the weight of the salt per volume accordingly but in the end you’ll have a better pickled product that will taste amazing. For something completely different, you can also use Himalayan salt for your pickled products since it is a pure salt without additives that is also well respected for its high nutrient content.

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