"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.