The Difference Between Pickling & Regular Salt (Explained Simply)

Pickling salt is pure sodium chloride with no additives—no iodine, no anti-caking agents—making it ideal for preserving foods. Regular table salt often contains additives that can cloud brine or affect flavor, which is why it’s not recommended for canning or long-term storage.

If you’re standing in the kitchen holding a box of table salt and wondering whether it’ll work for your homemade pickles, you’re not alone. It’s a common question—and one that matters more than most folks realize.

Let’s break down the key differences so you know exactly when it’s okay to substitute—and when it might spoil your batch.

🧂 What Is Pickling Salt?

Pickling salt (also called canning salt) is 100% pure sodium chloride. It’s designed specifically for food preservation. That means:

• No iodine (which can cause discoloration)
• No anti-caking agents (which cloud brine)
• Fine texture (dissolves quickly in liquids)

If you want clear, crisp pickles that hold up in jars over time, this is your best bet.

📌 Recommended brands include Ball Pickling Salt and Morton Canning & Pickling Salt.

---

🧂 What’s in Regular Table Salt?

Table salt is also mostly sodium chloride, but it usually includes:

• Iodine – added as a dietary supplement (may cause brine to darken)
• Anti-caking agents – keep the salt from clumping, but can make your brine cloudy
• Denser grains – which don’t dissolve as easily as pickling salt

These additives don’t make table salt unsafe—they’re fine for general cooking—but they’re not ideal for preserving vegetables or fruits long-term.

---

🧪 Why Additives Matter in Pickling

When you’re canning, especially using a water bath method, you want your brine to be as stable and clean as possible. Additives in regular salt won’t hurt you, but they can:

• Muddle the color of your brine
• Alter the taste slightly
• Leave residue on your vegetables
• Create uncertainty in salt concentration, which is a safety concern for some recipes

💡 If you’re pickling for fun and not planning to can, you’ve got a little more wiggle room. Just stick to non-iodized options.

---

⚖️ Can I Use Regular Salt Instead?

Yes, but with care. If you don’t have pickling salt, you can substitute:

• Kosher salt (no additives) – Works well, but pay attention to density differences
  👉 Try 5 Best Substitutes for Pickling Salt (And How to Use Them)
• Fine sea salt (pure) – Great natural option
• Pure table salt (no iodine/agents) – Okay in a pinch, but check the label carefully

Always measure by weight—not volume—if substituting, because salt grain size varies.

---

📊 Quick Comparison Table

Salt Type	Iodine	Anti-Caking Agents	Best For Pickling?	Notes
Pickling Salt	No	No	✅ Yes	Clear brine, exact flavor
Table Salt	Often	Yes	⚠️ Not Ideal	Can cloud brine, alter flavor
Kosher Salt	No	Sometimes	✅ If Additive-Free	Measure by weight
Sea Salt (Fine)	No	Rarely	✅ Yes	Can vary in mineral content
Flake Salt	No	No	❌ No	Not consistent enough for preserving

---

🏁 Final Thoughts from Anne

Pickling salt might seem like a specialty ingredient, but it really does make a difference—especially when you’re putting up jars to last through winter. That said, if you’re careful about ingredients and adjust your measurements, you can still make great pickles with alternatives.

For more guidance on choosing and using salts safely, check out:
👉 Salt for Brining | What Kind of Salt and Step-by-Step Instructions
👉 How to Pickle Just About Anything (Safely and Deliciously)

And remember, cloudy brine doesn’t always mean spoiled—but clear, clean brine is always the goal.

Happy pickling!

👉 For a complete beginner-friendly guide, check out How to Pickle Just About Anything (Safely and Deliciously).