Michigan State University Extension
Preserving Food Safely - 01600858
10/13/97

SALTS USED IN PICKLING

    Use  of  canning  or  pickling  salt  is   recommended.

Fermented
and nonfermented pickles may be safely made  using

either
iodized or noniodized table salt.  However, noncaking

materials
 added to table salts may make the  brine  cloudy.

Flake
salt varies in density and is not recommended for use.

    Reduced-sodium  salts, for example "Lite Salt," may  be

used
 in  quick pickle recipes.  The pickles  may,  however,

have
 a  slightly different taste than  expected.   CAUTION:

USE
 OF  REDUCED-SODIUM  SALT   IN   FERMENTED   PICKLE  AND

SAUERKRAUT
RECIPES IS NOT RECOMMENDED.                      

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