What salt to choose for pickling cucumbers so that they turn out crispy

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Not every salt is suitable for preservation. If you make a mistake, it can cost you the entire batch of products and wasted time. And it can be just one ingredient – salt. In the store you can find several varieties: iodized, stone, sea, with spices, Himalayan, black, pink. Which one to choose so that the pickled cucumbers become crispy and tasty.

What is the effect of the choice of salt

You can follow the cooking technology, choose the right variety of cucumbers, but the result will be sad. For example, iodized salt can cause your jars to explode.

There is another important aspect. It is best when the vegetables are salted slowly. For this, it is recommended to choose salt with large crystals. This will help the cucumbers to become crispy and retain their structure.

What salt to choose

For pickling vegetables, you should choose ordinary rock salt. As an alternative, a marine one is also suitable. Pay attention to the color. It should be white. Grayish salt may contain natural impurities that affect the taste of preservation.

One ingredient affects the entire result. Choose salt carefully in the store, read what is written on the package. For crunchy cucumbers, only ordinary rock or sea salt without additional treatment with fluorine or iodine is suitable.