Can I Use Himalayan Salt for Pickling?

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When it comes to raw ingredients or spices, salt is one of the most commonly used ingredients, which is equally essential as it helps in ensuring that your prepared meal burst with a very fine taste.

Even though all salts have one major use, cooking, some salts have specific functions that cannot be carried out effectively by other salts. But can I use Himalayan salt for pickling?

No, Himalayan salt is not recommended for pickling or canning because the minerals it contains might affect the quality of your canned products like the pickles.

Every type of salt is composed of two major minerals: sodium and chlorine. These two elements are vital in the body system because it helps the body to function and also improve the nervous system.

What Is Pickling Salt?

Pickling salt, also known as canning salt, is a type of salt that is primarily used for preserving foods, especially pickles. Like every other salt, pickling salt consists of sodium and chlorine, too, but unlike other salts, it doe not consist of iodine as one of its trace minerals.

Pickling salt is the best salt to use because it is the purest form of salt and is also made into translucent grains, which you can easily incorporate into a pickle jar without fear of brining or formation foam.

Another great advantage pickling salt has over another salt in terms of pickling is its size; it is relatively very fine and can easily dissolve in water.

What Is Himalayan Salt?

Himalayan salt, or pink Himalayan salt, has been in existence for over 250 million years. Its history dates back to the Himalayan mountains in Pakistan, collected in blocks. Like the name implies, this salt consists of majorly pink, white, or even orange crystals making it unique.

The Himalayan salt is one of the purest salt forms, even though it consists of other elements like iodine, potassium, magnesium, calcium, and eighty-four other trace elements.

Himalayan salt is sweeter and subtle in taste, and even if it is majorly used for cooking purposes, you can also use it for the fermentation of vegetables.

Can I Use Himalayan Salt for Pickling?

Even though pickling salt is the best salt to use for canning your pickles, you can use other substitutes if a few adjustments are made to the forms. But a very important thing to note is that Himalayan salt is not recommended for pickling or canning because the minerals it contains might affect the quality of your canned products like the pickles.

You can also use other great salts for your picklings like kosher salt, table salt, and non-iodized salts. Kosher salt is the best substitute for pickling salt as it is relatively low in iodine.

But keep in mind that when substituting the kosher salt for pickling salt, you should consider their various particle sizes as a teaspoon of pickling salt will definably differ from a teaspoon of kosher salt.

Can I Use Pink Himalayan Salt for Fermenting Vegetables?

Himalayan salt is a very good choice for making fermented vegetables because it is a mineral-rich dry salt that can improve the flavor of your vegetables and sauerkraut. Another very good salt you can use for fermenting is sea salt.

Does Himalayan Salt Have Iodine?

No, Himalayan salt has a lot of trace elements, but it has no added iodine. Some of its trace minerals include iron, manganese, zinc, calcium, potassium but its overall sodium content is lower than table salt or sea salt.

What Is Pink Himalayan Salt Used For?

Many people claim that pink salt is loaded with certain minerals that provide an advantage to our health, and for this reason, pink Himalayan salt is said to be healthier than regular salts.

Some of the common uses of pink Himalayan salt include cooking; you can use it just like the regular table salt in cooking, salt baths, which improves the skin’s condition, and salt lamps, which remove air pollutants.

Conclusion

When it comes to your pickling, you shouldn’t consider using the pink Himalayan salt as it might completely change your pickles’ taste and make the container look rough.

Instead, go for better and iodine-free substitutes like kosher salt and non-iodized table salt.

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