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.