Quote:
Originally Posted by pnoon
That's what I've used and it works fine. However, when it comes to food, I trust Adam's judgement. I'm going to pick up some of the pickling salt and try it out.
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Peter, I used the blue box Morton's kosher salt for years with refrigerator/vinegar pickles, and all really I experienced was some sediment and clouding of the brine from the anti-caking agent, while some people don't care for that clouding, it's not a big deal IMO. I switched to Diamond Crystal kosher salt a year or two ago to get away from the additives - can't say if it tastes different or not though.
But fermenting is a different process. The additives are going to behave differently under these conditions where we are using live bacteria to sour the cucumbers.