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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