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Use of canning or pickling salt is recommended. Fermented and non-fermented pickles may be safely
made using either iodized or non-iodized table salt. However, non-caking materials added to
table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use.
Reduced-sodium salts, for example, "Lite Salt," may be used in quick pickle recipes, as indicated in this
guide. The pickles may, however, have a slightly different taste than expected. Caution: Use of
reduced-sodium salt in fermented pickle recipes is not recommended. |