Is kosher salt the same as coarse salt used in pickling?

Is kosher salt good for you?

Kosher salt is basically regular salt because salt is kosher. Salt isn't good for you if you eat too much.Answer:Chemically speaking, table salt and coarse (kosher) salt are the same.

Is maldon sea salt the same as kosher salt?

Not exactly, but for many purposes it's close enough. Kosher salt is salt that has large coarse grains, and no additives.

Is coarse salt exactly the same as pretzel salt?

Yes, it is. You can also use Kosher salt, but it's not typically used on pretzels.

Can you substitute pickling salt for kosher salt in pickle recipes?

If you need the salt to kosher meat then yes, so long as it absorbs all traces of blood from the meat. If you're using a recipe that requires kosher salt, however, it might be best not to - since kosher salt has larger granules than other types of salt, it reacts differently during cooking and so the recipe may taste different once cooked. Coarse sea salt can be used instead.

Can you use canning pickling salt to brine turkey?

Yes - you can use pickling salt to brine turkey. The main difference between pickling salt and other salts are grain size and iodine. Table salt has iodine, pickling salt does not. The iodine is only added to table salt to add that nutrient to our diet; it has no effect on brining turkey - it doesn't hurt but it doesn't help. Pickling salt is also very fine-grained, to speed up dissolving in water to create a brine, so it is useful for solutions needing salt. Typically it is even finer grained than table salt and much finer than rock salt or kosher salt. When you think about it, canning salt really is designed for brining processes so not only CAN you use it to brine turkey - it would probably be the PREFERRED type of salt to use to brine turkey.

Can you use kosher salt for canning?

No...and yes. Canning Salt and Kosher Salt are the same chemically speaking, as in pure salt (NaCl) with no additives such as iodine or anti-caking agents. These additives can react during canning and storing, giving unsightly colors or flavors and give you a not so kosher situation. The difference is in their crystal size and density. Canning salt is very close to the consistency of regular table salt/sugar vs the significantly larger Kosher salt crystals. This means that a box of Canning salt is quite a bit heavier than the same size box of Kosher salt. The smaller crystals allow for easy solution in cold liquids as you might be doing in a brine or pickle and other such canning projects. The large sharp crystals of Kosher salt are traditionally used in salting meats since the crystals cling well to the outside thus drawing out non-kosher fluids within, although Kosher salt has many uses around the kitchen. Especially for a cold brine near saturation Canning salt is recommended. Where a brine is used for room temperature fermentation follow the recipe precisely as the salt concentration is crucial for avoiding bad bacterial invasion. Otherwise Kosher salt can be directly substituted if the recipe goes by weight. Alternatively Canning Salt is about a third heavier for a given volume. Some salts with only the word Pickling, ideal for pickling, Coarse Salt for pickling, etc. on the label will also be free of additives but they can have larger crystals than canning salt, very close in size to Fine Kosher salt. The easiest way to tell is to compare them in the store by picking up the boxes. The Canning salt consistency will be the heaviest. Boxes of the same size will help. All these salts are fundamentally the same so providing you have a recipe that calls for salt by weight and you don't mind extra stirring use them interchangeably. Of course no salt is free of trace molecules, having unique characteristics depending on the source mine. But these trace minerals are in such low amounts that they can't be tasted. Sea salts, although they may be natural and free of additives such as iodine, have other naturally occurring "additives" including organic compounds. These are trapped by the evaporation process in more than just trace amounts thus giving it that sea salt flavor. Sea salts give unpredictable results canned and so are not recommended.

Is curing salt the same as Kosher salt?

Salt is Salt (NaCl) no matter what is origins. Kosher, Sea, Maldon, Rock etc are all MARKETING terms designed to make what you are purchasing more expensive. Table Salt is Salt with a to which little anticaking agents such as sodium aluminosilicate or magnesium carbonate are added to make it free-flowing. Table salt is also "Iodized" by law in certain countries. Curing Salt is Salt with a little Sodium Nitrite added AND IS NOT THE SAME AS SALT (or Kosher Salt). This salt is mixed to cure meet and would be poisonous if not used as directed on the packaging.

Which weighs more table salt or kosher salt?

The densiity of kosher and table salt is NOT the same kosher is significantly less dense than table is because of the fluffier crystals.

If the recipe calls for 1 Tbs of kosher salt do I use 1 Tbs of the kosher style flake salt?

All salt is kosher unless something is added to it that isn't kosher. Kosher salt is just a large grained salt. Use the same amount of any salt.

Why kosher salt called kosher salt?

It has no additives and is used to remove blood from meat which is in compliance with the Torah rules of processing meat._______ "Kosher salt" is a coarse grain salt that is used for kashering meat. The large grains of salt means that it doesn't dissolve as quickly as table salt so less is absorbed by the meat. By default, all salt is kosher because it is a mineral. However, additives (most often flavourings) can render the salt not kosher.

Can you use iodized salt if the recipe says kosher salt?

Yes, you can. Kosher salt is the same as table salt, only a larger granule.

What can you substitute kosher salt with?

Any serious difference exist between kosher salt and standard table salt.