- 1). Measure pickling salt just as you would regular salt for your recipes or taste and add more salt as needed. Pickling salt is ground fine just as table salt is, but because it does not contain iodine and other additives, a measured teaspoon of pickling salt may provide a slightly saltier flavor than table salt.
- 2). Allow pickling salt enough time to melt properly into hot foods. Taste frequently to ensure the correct amount of salt if you're not used to using pickling salt in your cooking.
- 3). Sprinkle pickling salt on steaks, salmon, crusted chicken or other meats that require a good sear. However, consider using kosher salt instead; kosher salt is also free of iodine, but is coarser. Coarse salt and pepper create the crusted exterior that is considered desirable in many grilled or broiled meats and seafood.
- 4). Dissolve pickling salt in water for brining. A simple brine consists of about 3/4 cup salt to every 1 gallon of water. As with table salt, fine pickling salt dissolves quickly in water and is ideal for this purpose.
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