On 8/14/2015 11:52 AM, gloria p wrote:
>
>
> Bought 5+ pounds of pickling cucumbers and onions yesterday, got out the
> spices to make sure I had everything for bread-and-butter pickles.
> Rinsed the Benriner mandoline and started slicing. Began layering in
> the bowl and discovered NO PICKLING SALT, NO KOSHER SALT. Dang. I've
> had both of those in the cupboard for over 40 years, can't believe I
> used them up and didn't replace. Refuse to use iodized salt but hey,
> here's some Maldon Sea Salt! Bingo!
>
> Question: did I make the right choice or should I have gotten dressed
> and run to the store for the Right Salt? (It's too late now, by the way.)
>
> gloria p
> feeling stoopid
Sea salt generally has iodine in it. Pickling salt is always best. We
use an over the counter non-iodized salt in the kitchen but still keep a
big box of pickling salt handy.

If there was iodine in the salt you used you will have cloudy pickles if
I remember correctly. Everyone messes up at least once, if you did think
of it as a reminder to do it right the next time. If it doesn't mess it
up you can feel better. <G>

Just back from a visit to the stupor market, egad! canning jars and lids
at retail are ridiculous. Probably by mid-October both will be heavily
discounted. I don't need any as I have about eight dozen jars of varying
sizes up to half gallon. I AM NOT A HOARDER, no matter what my wife and
children say.