Guest guest Posted October 16, 2006 Report Share Posted October 16, 2006 Does anyone know if Kosher salt is any better in pickling recipes than seasalt or another type of salt. Some recipes specify Kosher salt. Thanks GB Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2006 Report Share Posted October 16, 2006 You do not want to pickle with just *any* salt. You want to make sure that there are no " anti-caking " additives; which are typical in regular table salt. You want *pure* salt. Check the ingredients. Otherwise your pickle " juice " will be cloudy, from the additive. Pure salt is relatively clear, not so white. My assumption is that " Kosher " salt is additive free, but I really don't know that for sure. I am also not sure what results one would get from sea salt-- although it is natural, it *is* filled with all sorts of minerals and such, which may affect the pickling outcome visually, but I really don't know. There is a product called " canning and pickling salt " which I typically use as " everyday " salt. The ingredients: " 100% pure salt " . It needs to be stored airtight, as it will clump after moisture gets to it. On 10/16/06, greatyoga <greatyoga wrote: > > Does anyone know if Kosher salt is any better in pickling recipes than > seasalt or another type of salt. Some recipes specify Kosher salt. > > Thanks > GB > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2006 Report Share Posted October 16, 2006 Alton Brown just did a Good Eats the other night where he was pickiling something (again; he does it to everything, including okra). He said pickling salt was a finer grain than your standard fare. His solution? Run the regular stuff through a food processor (or surely a coffee grinder or blender would work too). -Erin www.zenpawn.com/vegblog , " greatyoga " <greatyoga wrote: > > Does anyone know if Kosher salt is any better in pickling recipes than > seasalt or another type of salt. Some recipes specify Kosher salt. > > Thanks > GB > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2006 Report Share Posted October 16, 2006 Thanks Erin. I'll put it through a grinder. I got 2 huge cabbages at a U pick place for about $.30 a lb. and found a good easy recipe that looks pretty foolproof and it has caraway in it so I'll try your suggestion. GB In , " Erin " <truepatriot wrote: > > Alton Brown just did a Good Eats the other night where he > was pickiling something (again; he does it to everything, > including okra). He said pickling salt was a finer grain > than your standard fare. His solution? Run the regular > stuff through a food processor (or surely a coffee grinder > or blender would work too). > > -Erin > www.zenpawn.com/vegblog > > > , " greatyoga " <greatyoga@> > wrote: > > > > Does anyone know if Kosher salt is any better in pickling recipes > than > > seasalt or another type of salt. Some recipes specify Kosher salt. > > > > Thanks > > GB > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2006 Report Share Posted October 17, 2006 Hmmm, my housemate uses regular " Morton's " table salt. I use " canning and pickling " salt. The grains look the same size to me! Mine is clearer, and his is whiter. also, the ingredients are *not* the same. Grinding regular salt will not get rid of the additive, which will result in a cloudy pickling solution; which once settled, it looks like milky sand in the bottom of the jar. Thia On 10/16/06, Erin <truepatriot wrote: > > Alton Brown just did a Good Eats the other night where he > was pickiling something (again; he does it to everything, > including okra). He said pickling salt was a finer grain > than your standard fare. His solution? Run the regular > stuff through a food processor (or surely a coffee grinder > or blender would work too). > > Quote Link to comment Share on other sites More sharing options...
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