Pickling Salt Vs Himalayan Salt: Which Is Better?

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When cooking, salt is one of the essential spices that is used because it helps meals develop a refined taste after they are done. Salts are composed of certain essential minerals such as sodium and chlorine, NaCl.

These two minerals play a critical role in the human body because they aid in the normal functioning of our nervous system, especially the brain and the nerves. Salts naturally are produced from salt pockets but are then processed. What’s the difference between Pickling salt vs Himalayan salt?

Pickling salt is a refined type of, while Himalayan salt is made naturally, making it healthier and best for general use. Himalayan salts are also sweeter and subtler in taste than pickling salt. Whereas pickling salt has a stronger flavor when added to dishes.

Also, before using any salt for other uses except for cooking, be sure to carry out your research first to see if that type of salt would work well for the purpose you want to put it to based on the texture and taste.

What Is Pickling Salt?

Pickling salt is majorly used for food preservation, specifically pickles. Like other salts, pickling salt is made of sodium and chlorine, but it does not contain iodine as one of its minerals.

Pickling salt is one of the purest forms of salt as it has undergone a lot of processing to refine it and make it into a fine grain. Pickling salt has an additional strong flavouring, unlike specific table salt, therefore it is advisable to use it in small quantities.

Also, pickling salt dissolves very fast, making preserving your pickles easier as the salt melts almost immediately.

What Is Pickling Salt Used For?

Pickling salt is mainly used for the manufacturing and canning of pickles, although it can be used for other purposes such as cooking and food preservation.

Since it has no anti-caking agents, it does an excellent job by sticking to food so you can use it on your grilled turkey, popcorn, or tortilla chips.

In some places, pickling salt is also known as canning salt because it is primarily used for the canning of pickles and other products.

What Is Himalayan Salt?

Himalayan salt has been in existence for about 250 million years in the region of Punjab in Pakistan. This salt has a unique feature as it is found most times with traces of pink and white elements.

Aside from the looks, this salt has a lot to offer as it is rich in sodium, chlorine, potassium, magnesium, and other 84 trace minerals.

Himalayan salt has an attractive outlook, a subtle and sweet taste, and many health benefits, and that is why it is gaining popularity and is been used by many farmers and in lots of homes today.

What Is Himalayan Salt Used For?

Himalayan salt also has a lot of purposes as it is one of the most versatile salts that you can use in almost all areas. You can use Himalayan salt for food flavourings as it has a beautiful colour that comes with them.

Himalayan salts are also used to serve dishes, girdles, and baking stones; also, they are used to manufacture tequila shot glasses. In making tequila, a small amount of salt is deposited in the liquid, which can also alter its flavour profile.

Pickling Salt Vs Himalayan Salt: Key Differences


Himalayan salt is known to have an orangish or pinkish hue due to its mineral content, while the pickling salt has a pure white colour like most salts.


While pickling salt is a teaspoon of very refined salt, Himalayan salt is naturally gotten from the Himalayan mountains and, therefore, has the benefits of salts that are good to nature and not synthesized in any way.


Since pickling salt is mainly used for canning purposes, it has a strong note of flavour when added to food. In contrast, Himalayan salt has a naturally sweet or subtle taste because of its minerals.


Although you can use pickling salt for other purposes like cooking, it is majorly used as a canning salt for pickles and other canned products.

In contrast, Himalayan salt is used for cooking, preservation, and skincare products like face and body scrub due to its coarse texture.


Pickling salt is a refined salt that is usually gotten in fine particles, while you can mostly get Himalayan salt in coarse forms and smaller blocks.

Frequently Asked Questions

Can I Use Himalayan Salt Instead of Pickling Salt for Canning?

Himalayan salt is a lousy substitute for pickling salt for canning. The minerals in pickling salt can easily affect the taste of canned products, especially when it comes to pickled products. I recommend you stick to pickling or canning salt for canning your canned foods.

What Salt Can I Substitute for Pickling Salt?

A perfect substitute for pickling salt is kosher salt as long as it contains no anti-caking agents (and this varies depending on the brand).

Since the grain size of kosher salt is much bigger than that of pickling salt, you should consider adjusting the amount you will be using.

Salts like table salt and sea salt can’t be used because table salts contain anti-caking agents that prevent the salts from clumping together.

Still, they are not readily soluble, so they don’t dissolve easily.

When they are used for canned pickles, even if it does not alter the taste of pickles, it does not produce a very visually appealing result.

And although sea salts contain no additives, their grain size is visually different from pickling salt, so it also does not produce a visually appealing result.

Can You Brine with Himalayan Pink Salt?

Yes, you can. There are five major types of salts that work well for bringing. These include Diamond crystal salt, Morton salt, kosher salt, light grey Celtic Sea salt, and Himalayan salt.

What Makes Pickling Salt Different from Other Salts?

The significant difference between pickling salt and canning salt is that pickling salt has no anti-caking agents or additives. These anti-caking agents are just present in salts to make them pourable, but in the case of pickling salt, it makes the jar cloudy and visually unappealing.

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