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

--
Last year's nuts must go.
- Michael Odom