I wanted to make homemade pickles, does it matter what type of salt I use?
I've got the spices, jars, etc. I was wondering if there is a special salt, or can I just use table salt?
Best Answer
"Pickling salt" is sold, the main difference being the absence of iodine and anti-caking agents. The anti-caking agents can cloud the pickling liquid, but shouldn't effect the flavor. Iodine can impart a bit of a bitter aftertaste, and some sources say can "react adversely with some foods".
I've never noticed a difference between the taste of table salt and that of kosher/pickling salt, but apparently others can. In any case, the differences are fairly minor. I would recommend investing in some kosher salt (its cheap) and using that in place of normal table salt. See Why do some recipes recommend Kosher salt?
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What kind of salt do you use for pickles?
Also known as canning salt or preserving salt, pickling salt is simply pure granulated salt (sodium chloride), without any anti-caking agents or additives that are traditionally added to table salt. These additives can add a cloudy and/or darkened look to the pickle brine, which is why it's left out of pickling salt.Can I use any salt for pickles?
Do You Really Need Pickling Salt for Pickling? 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.What happens if you use iodized salt for pickling?
Fermented and non-fermented pickles may be safely made using either iodized or non-iodized table salt. However, non-caking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use.Why can you not use regular salt when making pickles?
Using table salt in your pickle brine will result in cloudy, murky liquid because the anticaking additives are not water soluble. Table salt won't affect the taste of the pickles, but the opaque liquid it produces isn't visually appealing.More answers regarding i wanted to make homemade pickles, does it matter what type of salt I use?
Answer 2
Pickling salt is very fine-grained, so that it will dissolve easily. It is important to have an even salt solution when pickling. You can use a more coarse salt; just take care it's dissolved completely.
Iodized salt can also turn the pickled items a darker color.
Answer 3
In addition to the things other answers have mentioned, its important that you use the same amount of salt, by weight, not volume.
All of the following are actually different amounts of salt, despite being the same volume:
- 1 cup Diamond Crystal kosher salt (~135 g)
- 1 cup Morton Kosher salt (~250 g)
- 1 cup table salt (~300 g)
- 1 cup Morton's canning and pickling salt (~220 g)
Those weights come from:
Answer 4
One thing you also might want to consider when making pickles is the process of heating versus not. I recently learned that the crispy store bought pickles are pickled at low temps (my preferred method), where as softer pickles were most likely heated first. Not sure which method you are using, but this may help as you move forward. My step-mother recently made some awesome pickles with chilies and dill and garlic but heated them first in the canning process and they turned out a bit too soft for my liking.
Regarding salt... I happen to agree with Adam's comment on the brine. I usually confirm salt is dissolved before it goes into the pickling solution, so it's not a problem. In that respect, a good quality salt, regardless of shape and size should be used (feel free to grind it in a mortar with a pestle if you think it should be finer). I happen to use coarse Kosher from Morton for most things...
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