Cinnamon Posted August 9, 2011 Share Posted August 9, 2011 I have just got the ingredients together to make a crunchy Courgette Pickle & I notice that it calls for Non-Iodised salt. What is that then? Looked today,& although I could find Iodised salt,I couldn't see any that stated it wasn't Iodised. Anyone got any clues,or can I assume that unless it says it is iodised, It isn't??? Quote Link to comment Share on other sites More sharing options...
Bramble Posted August 9, 2011 Share Posted August 9, 2011 I wouldn't think it would really matter, but I think iodised salt has added iodine, I wouldnt think cooking salt would have it? Is it an american recipe? If so, Im sure "normal" salt would do!!! Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted August 9, 2011 Share Posted August 9, 2011 Iodine, in the form of potassium or sodium iodide, is often added to table salt as an effective way of combatting iodine deficiency. However, the iodide compound is fairly easily oxidised, and vegetables being pickled are particularly efficient at this. The result is that the veggies can end up being darkened, which is aesthetically undesirable, but otherwise harmless. Any pickling recipe that's being a bit perfectionist will specify non iodised salt so as to get the pickled veg looking as good as possible, but if you use iodised salt it'll taste just as good. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted August 10, 2011 Author Share Posted August 10, 2011 Thats very useful,thanks Quote Link to comment Share on other sites More sharing options...
