What Is Pickling Salt and What's a Good Substitute?
Pickling salt also known as "Canning Salt" is simply pure salt (sodium chloride) that has no additional additives and anti-caking agents unlike regular salt. It is cut as a fine grain to allow it to be dissolvable in water. The addition of additives makes this salt cloudy when added to water. As the name suggests it is mainly used to preserve and aid in the fermentation of pickles and some other canned products. Whether we want to make fermented or unfermented pickles, the pure form of this salt aids in keeping the liquid of the pickles clear and prevents them from turning dull and tasteless.
As stated by the Pennsylvania State University Extension in fermented sauerkraut (a type of fermented cabbage- one of the national dishes of Germany) and pickles, picking salt doesn't only enhance the flavors of these celebrated dishes but also allows the growth of desired bacteria which are vital for them while hinders the maturation of others”. Pickling salt is also in Turkey brines and due to its sticky and fine texture it is also great for flavoring popcorns and tortillas.
When substituting one type of salt for another, we cannot simply interchange their measurements. The consistency, composition and qualities are different for each salt type. The grain size varies for each of them so the tablespoon of one doesn't necessarily measures up to for the other. Table salt or regular salt has additives which although do not influence the taste of the brine or pickles but does make the solution cloudy. On the other hand, sea salt is safe to use according to the sodium concentration but they measure out different by volume in comparison to canning salt. The grain size is dramatically different in size and shape making it difficult it to use for canning pickles.
The most suitable salt in place of pickling salt is kosher salt. Although the grain size does vary but not by that much and with the correct measurements it can work as the best possible replacement for pickling salt. Kosher salt is the same as pickling salt when it comes to taste, it intensifies the flavor of the pickles making them rich and juicy in the solution. Due to the absence of anti-caking agents in it, there is no fear of it turning the solution of the pickles salty. A cup of pickling salt is approximately equal to 1 ½ cups of kosher salt-this measurement is recommended by the University of Wisconsin Cooperative Extension.
The bottom line that pickling salt is the best when it comes and maintaining the sour flavor of pickles and other products. Kosher salt and regular salt are good substitutes for it as the second and third option respectively. Each salt type is unique from the other, giving them all different characteristics and benefits. They clearly all have their own area of expertise.
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