Pickling Salt

[Erik G]

I have a brine (for a pork butt) recipe that requires pickling salt. I was wondering would I be able to use sea salt or non-iodized table salt as a substitution? The sea salt is finely ground and has no iodine or any other additives (such as anti-caking agent). I don't see the point of going to the grocery store and buying something I might not need.

 

[Doug D]

Additives and agents aside, the amount of salt you need is more importantly measured by weight rather than by volume. See this thread for some insights, and this article, too.

 

[Erik G]

Doug, I am worried about the additives and agents inside. I've read that sea salt has more minerals than other salts and therefore can not be used to brine and that non-iodized salt has an anti-caking agent that can interfere with brining.

 

[K Kruger]

Minerals will not affect brining to my knowledge. Anti-caking agents can make brines cloudy--not good for pickles. Sea salt can certainly be more expensive so that might be a consideration. Weight equivalents tend to be the issue for any brine, the presence or lack of adulterants is also one for pickles.

You can use sea or table for a butt brine.

 

[Erik G]

Great, thanks for the help guys.

Erik