Preparing and Canning Pickled Foods
Salts Used in Pickling
Use of canning or pickling salt is recommended. Fermented and non-fermented pickles may be safely
made using either iodized or non-iodized table salt. However, non-caking 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, as indicated in this
guide. The pickles may, however, have a slightly different taste than expected. Caution: Use of
reduced-sodium salt in fermented pickle recipes is not recommended.
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·