---------- Recipe via Meal-Master (tm) v8.02
       Title: Salts Used in Pickling
  Categories: Preserves, Pickles, Canning
       Yield: 1 text
   Use of canning or pickling salt is recommended. Fermented and
   non-fermented pickles may be safely made using either iodized or
   non-iodized table salt. However, non-caking materials added to table
   salts may make the brine cloudy. Flake salt varies in density and is not
   recommended for use.
   Reduced-sodium salts, for example, “Lite Salt” may be used in quick
   pickle recipes, as indicated in this guide. The pickles may, however,
   have a slightly different taste than expected. Caution: Use of
   reduced-sodium salt in fermented pickle recipes is not recommended.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias