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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