hahabogus wrote:

> "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

It is. There no problem in getting the salt I needed . Just lazy on my
part. Thanks .