Pickling salt is a type of sea salt that can be used to flavor and preserve food. It is typically added in the last stages of preparation, even after the vegetables have been boiled or baked. This makes it perfect for cooking but unsuitable for preserving foods like pickles which need more than just seasoning.

Salt is a substance that has been used for thousands of years to preserve food. Salt can be either cured or pickled, and the difference between the two is what you use it for. The curing salt is typically used when making meat jerky or nitrate-cured meat while the pickling salt is typically used in preserves. Read more in detail here: what can i use instead of curing salt.

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There are several considerations to be made while preparing and cooking your meals. This is particularly true when dealing with hands-on culinary techniques like grilling and smoking.

There are a lot of details to keep in mind, from how long you should smoke your meal to what sort of salt to use to cure the meat correctly. The distinction between curing salts and pickling salts is perhaps one of the most crucial things to understand.

These are two very distinct types of salts, as the names imply, yet many people ask whether they may be used interchangeably. The simple answer is no, they cannot be substituted if you want your recipe to work out perfectly.

To truly comprehend this, you must first learn more about these salts, their origins, and what distinguishes them.

What Is the Difference Between These Salts?

While they are both salts, there are a few chemical peculiarities that distinguish these two salts. Pickling salt is comparable to table salt, but it is free of iodine and other anti-caking agents, which might create minor cosmetic concerns with pickling jars.

Pickling salt is also made to be as fine-grained as possible in order to make the brine in which you pickle your items.

Curing salt, on the other hand, comes in a variety of shapes and sizes, depending on where you search. They’re usually a combination of table salt, sand, and sodium nitrate.

The sodium nitrite prevents germs from growing on the meat as it cures, which is something no one wants to happen. You’ll normally receive a varied combination of sodium nitrite or nitrate depending on the sort of salt you buy.

Curing salt is sometimes painted pink to distinguish it from table salt, although it should not be mistaken with Himalayan Pink Salt. Instead of being coarsely powdered, the grains of salt in curing salts are generally equivalent to table salt.

What Foods Are They Associated With?


As you would expect, pickling salt is most typically used for pickling pickles or any other food that has to be preserved in this way. Despite the fact that it has a propensity to cake, it is often substituted for ordinary table salt.

Because of its ability to attach to foods, some people like to use it as a popcorn salt.


When it comes to food preservation, cure salt has a lot more applications than pickled salt. It’s often used for pretty about any cured meat on the market.

Some curing salts have a particular taste and are ideal for foods that will be cured and consumed rapidly. Other curing salts are better suited to meats like hard salami and hams that are left to cure for weeks or months.

Curing salts are virtually solely utilized for meats in general.

Curing salt is used to preserve food. Pickling salt, on the other hand, is used in pickling. The difference between curing and pickling salt is that one of them will help keep you safe from bacteria while the other won’t. Reference: curing salt near me.

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