Pickling salt is a type of salt used mainly for canning and pickling foods. It is pure sodium chloride without any additives such as iodine or anti-caking agents. This purity is important because additives commonly found in table salt can cause the pickle brine to become cloudy or the pickles to change color. Pickling salt is very finely ground, which helps it dissolve quickly and evenly in water, making it ideal for creating clear brine solutions for preserving vegetables and fruits. Its fine texture and lack of additives ensure that the natural color and flavor of the pickled food remain intact. It is sometimes also called canning salt or preserving salt. Unlike regular table salt or other salts that may contain impurities or additives, pickling salt ensures better preservation quality, clearer brine, and more appealing appearance in pickled products. In summary:

• Pure sodium chloride (salt) without additives
• Fine-grained for faster dissolving
• Prevents cloudy brine and color changes in pickled foods
• Ideal for pickling and canning at home

This makes pickling salt a key ingredient for successful home pickling and preserving of vegetables and fruits. It can also be used as a substitute for popcorn salt or table salt in cooking, though it can cake without anti-caking agents.