I have a recipe which calls for this. I have never heard of it and could not find it at the supermarket. Is it very different to normal salt? Is there a substitute?
cgvl,
Mar 25, 8:21am
Pickling salt is usually plain non-iodised salt. But I use ordinary table salt (iodised) and don't notice any difference in taste.
harriss,
Oct 25, 3:58pm
If you're using the salt to do pickling or preparing food for relishes and chutneys, make sure that it is non-iodised, otherwise pickled food becomes tough and not nearly as good as it should be. If it's for things like making a salt crust to cook fish etc in and will be broken off and disposed of it probably won't matter much which sort you use.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.