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2. Pickling salt - Wikipedia

   en.wikipedia.org/wiki/Pickling_salt

   Pickling salt is a salt that is used mainly for canning and manufacturing pickles. It is sodium chloride, as is table salt, but unlike most brands of table salt, it does not contain iodine or any anti caking products added. [1] A widely circulated legend suggested that iodisation caused the brine of pickles to change color.

3. Curing salt - Wikipedia

   en.wikipedia.org/wiki/Curing_salt

   Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. [1] It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus .

4. Pickling - Wikipedia

   en.wikipedia.org/wiki/Pickling

   Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, [1] and high in salt, preventing enzymes from working and micro-organisms from multiplying. [2] Pickling can preserve perishable foods for months, or in some cases years. [3] Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often ...

5. Are pickles good for you? What a dietitian says about the ...

   www.aol.com/lifestyle/pickles-good-dietitian...

   While some former cucumbers become pickles using a vinegar-based brine (which is how most store-bought pickles are made), others undergo fermentation, using a brine of just salt and water ...

6. 12 Types of Salt (and Why It Matters Which One You Use) - AOL

   www.aol.com/lifestyle/12-types-salt-why-matters...

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7. Morton vs. Diamond Crystal Kosher Salt: What’s the Difference?

   www.aol.com/morton-vs-diamond-crystal-kosher...

   Morton kosher salt is relatively coarse, and is made by rolling cubes into flakes that have a distinctly square-ish shape. Produced since 1886 in St. Clair, Michigan, Diamond Crystal Kosher Salt ...

8. Salt - Wikipedia

   en.wikipedia.org/wiki/Salt

   Salting, brining, and pickling are ancient and important methods of food preservation. ... salt is a mineral composed primarily of sodium chloride (NaCl).

9. Salting (food) - Wikipedia

   en.wikipedia.org/wiki/Salting_(food)

   Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.