"Kate ......" > wrote in
:

>
>
> Arri London wrote:
>
>> hahabogus wrote:
>> >
>> > Arri London > wrote in
>> > :
>> >
>> > >
>> > >
>> > > "Kate ......" wrote:
>> > >>
>> > >> I need to know if coarse salt is the same as curing salt. I
>> > >> have curing salt and need coarse. So wondering if I can use the
>> > >> curing salt in a recipe for chow chow that calls for coarse
>> > >> salt.
>> > >
>> > > AFAIK 'curing salt' has nitrates in it, as part of the 'cure'.
>> > > Save it for curing meat.
>> > > Not certain why coarse salt would be needed in a recipe that
>> > > involves liquid. Are you supposed to salt the individual
>> > > vegetables? Regular salt will do in that case.
>> > >
>> >
>> > Coarse salt/pickling salt dissolves without clouding in
>> > Water/vinegar etc...Perhaps that is the reason
>> >
>> >
>>
>> Pickling salt might leave the brine clear but coarse salt won't
>> necessarily do that.
>
> My recipe only says coarse salt.
>
>

Since it is Preserving/Pickling time Coarse Pickling Salt should be in
almost every Supermarket. It won't cause cloudiness. It is your best bet.

--
Last year's nuts must go.
- Michael Odom