Salt is salt…right? Well, not quite. This is a debate, of sorts, I’ve run into while looking for interesting things to write about…This type of salt vs. that type of salt. Can one be used like another? So, in this article I thought I’d answer some of the questions related to Pickling Salt Vs. Himalayan Salt: What’s The Difference?
Pickling salt is formulated for pickling and canning. It is made from pure granulated salt, and doesn’t contain additives or anti-caking agents. Himalayan salt is a pink rock salt that is known for its minerals, which includes iron, magnesium, and calcium, and is often used as a finishing salt.
- Pickling Salt – Pickling salt is a type of sodium chloride typically used for pickling food. It’s made with a low mineral content and fine grain size, which allows it to dissolve quickly into pickling liquid and prevents clumping. It’s ideal for preserving vegetables, eggs, or other ingredients.
- Himalayan Salt – Himalayan salt is a type of rock salt mined from the foothills of the Himalayas. It contains over 84 trace minerals, giving it a pink hue and a unique flavor. It takes longer to dissolve than pickling salt, making it ideal for seasoning foods and rubs.
Can You Use Himalayan Salt For Pickling?
Most experts don’t recommend using Himalayan salt for pickling since the impurities that give it its signature pink color can taint the flavor of the food you are pickling.
That being said, some DIY cooks have tried pickling with Himalayan salt to good results, claiming that the impurities can actually add to the flavor. These same DIY cooks generally recommend learning how to pickle and can foods with traditional pickling salt first, and then start experimenting.
Aside from possibly not giving the flavor results you’re looking for, there are a few other downsides to using Himalayan salt in place of pickling salt, namely the higher price of Himalayan salt as well as it giving your pickled foods a slight pinkish color.
Will Himalayan Salt Affect The Color Of Pickled Products?
Because Himalayan salt has a natural pink color, it may leave a pink or reddish hue to pickled products when used in the pickling process. This can be especially noticeable in lighter-colored vegetables, such as cucumbers, radishes, and onions.
The color change may be more pronounced in pickling liquids with a higher salt concentration, or if the pickled product is left to sit in the pickling liquid for an extended period of time.
If you are concerned about the color of your pickled products, you may want to consider using regular pickling salt instead of Himalayan salt. Pickling salt is made from pure granulated salt and does not contain any additives or anti-caking agents, which means it will not affect the color of pickled products.
However, keep in mind that Himalayan salt does have a unique flavor that may be desirable in certain pickled products, and it is also believed to have some health benefits due to its mineral content. It’s best to learn how to properly pickle foods first, using traditional pickling salt and then experiment.
Is Himalayan Salt More Expensive Than Pickling Salt?
Because it is mined from a specific location and has a unique mineral content, Himalayan salt is generally more expensive than regular pickling salt, which is made from pure granulated salt.
The price difference between Himalayan salt and pickling salt can vary depending on the brand and the specific product. Himalayan salt is typically sold in larger crystals or in decorative salt mills, while pickling salt is usually sold in smaller quantities and is often sold in bags or boxes.
There’s also the bias of purchasing something considered exotic that will affect the price. If you want to experiment with pickling or canning foods with Himalayan salt, it’s a good idea to have a firm grasp on how to properly do it so that you can minimize waste and money loss.
Does Himalayan Salt Have Any Special Health Benefits When Used In Pickling?
Minerals in Himalayan salt are believed to have health benefits however, it is important to note that there is currently limited scientific evidence to support many of the health claims made about Himalayan salt.
Himalayan salt has a unique mineral content, which includes iron, magnesium, and calcium. These minerals are thought to contribute to the salt’s characteristic pink color that some believe may be beneficial for health when consumed in small amounts.
When it comes to pickling, Himalayan salt can be used in the same way as regular pickling salt. However, it is important to keep in mind that the potential health benefits of Himalayan salt may not be significant when it is used in small amounts for pickling. Pickling typically involves soaking foods in a mixture of vinegar, salt, and water for an extended period of time, which can lead to the foods absorbing some of the salt.
However, the amount of salt that is absorbed by the foods during the pickling process is usually small, and it is unlikely that it would have a significant impact on overall health.
While Himalayan salt may have some potential health benefits, it is important to consume all types of salt in moderation as part of a balanced diet. Consuming too much salt can lead to high blood pressure and other health problems.
How Does The Mineral Content Of Himalayan Salt Compare To That Of Pickling Salt?
Himalayan salt is considered a more “pure” salt since it’s not processed or treated with additives like other salts. Pickling salt is made from pure granulated salt and has no additives. As a result, pickling salt is typically 99.9% sodium chloride, with trace amounts of other minerals.
When it comes to pickling, both Himalayan salt and pickling salt can be used effectively. However, the unique mineral content of Himalayan salt may affect the flavor and appearance of pickled products, and it is generally more expensive than pickling salt. Ultimately, the choice between Himalayan salt and pickling salt for pickling will depend on personal preferences and budget.
How Does The Flavor Of Himalayan Salt Compare To Pickling Salt When Used In Pickling?
Himalayan salt has a distinctive, slightly sweet flavor that is often described as being “clean” and “pure.” This is due to its complex mineral content. Pickling salt, on the other hand, is made from 99.9% sodium and has a much simpler flavor profile.
When it comes to pickling, both Himalayan salt and pickling salt can be effective in preserving and seasoning pickled products. However, the flavor of Himalayan salt may be more noticeable in pickled products due to its unique mineral content and slightly sweeter taste. Some people may prefer the more subtle flavor of pickling salt, while others may enjoy the distinct flavor of Himalayan salt in their pickled products.
Ultimately, the choice between Himalayan salt and pickling salt for pickling will depend on personal preferences and budget.
What Is A Good Substitute For Pickling Salt?
If you do not have pickling salt on hand and need a substitute for a recipe that calls for it, there are a few options you can try:
- Regular Table Salt – Table salt is a fine-grained salt that is commonly used in cooking and baking. It can be used as a substitute for pickling salt, although it may contain additives such as anti-caking agents that can cause pickling liquids to become cloudy.
- Kosher Salt – Kosher salt is a type of salt that is used in the process of koshering meat. It is coarser than table salt and has a more neutral flavor. It can be used as a substitute for pickling salt, although it may not dissolve as easily in the pickling liquid.
- Sea Salt – Sea salt is made from evaporated seawater and is available in a variety of grain sizes. It can be used as a substitute for pickling salt, although it may have a slightly more complex flavor due to its mineral content.
- Himalayan Pink Salt – It can be used as a substitute for pickling salt, although it is generally more expensive and may affect the appearance and flavor of pickled products.
Out of these, kosher salt is probably going to yield results that most closely match pickling salt. Just make sure that it doesn’t have too many additives or anti-caking agents, as these can taint the food your pickling.
You should also keep in mind that kosher salt will likely have bigger grains, so they will take longer to dissolve than standard pickling salt. In this case, you may want to put the grains through a spice grinder before you start pickling or canning.