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.