Salt is a key component of cooking and food preservation. For this purpose, there are various types of salt available on the market that are commonly used in the process. A couple of salts that have unique properties and applications are pickling salt and Himalayan salt. Moreover, other salts such as canning, table, and rock salts are also used for preservation purposes but these two are the best.

When it comes to preserving food through pickling or canning, choosing the accurate ingredients is important. One of the essential ingredients that play a key role in food preservation for a long is salt. However, selecting the right type of salt can be worrying for the home chef when there is the availability of various options like pickling, canning, Himalayan salt, and regular table salt.

Here, we are going to make your choice easier. Usually, there is time to pick salt for food preservation tough row exists between Pickling salt vs Himalayan salt. Both these salts have unique properties that confuse people regarding preservation choices.

Pickling salt

Pickling salt

Pickling salt, usually named canning salt or preserving salt, is a pure form of salt that is widely used all around the world. This salt comprises solely of sodium chloride (NaCl). Moreover, it does not contain any additives or anti-caking agents that are risky for human health. Pickling salt is significantly used for preserving pickles and other canned items.

When it comes to its texture, it has fine granules. The fine granules of pickling salt get dissolve easily in brine. The accurate mixing of granules ensures a clear and transparent pickle brine. Some salts have the potential to change the color and taste of the pickle but pickling salt does not change the color, aroma, or flavor of pickles.

Use of pickling salt

Pickling salt is mainly used for the preservation of pickles. This salt is equipped with unique properties. Undoubtedly, pickling salt is ideal for maintaining the crispness and flavor of pickled vegetables. Additionally, pickling salt is widely used for preserving meat. Furthermore, it is used as a seasoning for popcorn or French fries, and in various baking recipes that add more flavor to the food items.

Himalayan Salt

Himalayan salt, also known as Himalayan pink salt, is a natural salt that is extracted mainly from the Khewra salt mines in Pakistan. It is renowned for its shiny crystals, texture, and unique health benefits. Himalayan salt gets its unique pink color from iron oxide. Moreover, it contains more than 80 trace minerals and elements that are considered health-friendly by health experts. Himalayan salt is believed to be one of the purest forms of salt that is used safely even in unprocessed form.

Uses of Himalaya salt

Himalayan salt has a wide range of applications in cooking. It is frequently used as a seasoning salt. In addition, Himalayan salt is known for its subtle and delicate flavor that makes everything dish mouthwatering. Is Himalayan Pink Salt safe for cooking? of course, this salt is used in cooking, as a finishing salt for enhancing the presentation of dishes, and also in salt blocks for grilling and serving desserts. With advancements in science, Himalayan salt is used in salt lamps for air purification. Besides, it can be used in bath salts and salt scrubs for relaxation and skincare. You can also use the pink salt in water as Pink Himalayan salt in water benefits include potential health advantages and improved hydration.

Can you use Pink Himalayan Salt for pickling?

Author Himalayan salt is health-friendly salt but it is not recommended for pickling. Undoubtedly, it is a versatile and flavorful salt, it is not recommended as a substitute for pickling salt. Himalayan salt has high mineral content and subtle flavor that can alter the taste and appearance of pickled products. Therefore, it is best to use pickling salt significantly for pickling vegetables.

Can you use Himalayan Salt for canning?

Himalayan pink salt has natural color and flavor. These natural properties of Himalayan salt can alter the taste and color of canned products. So, it is not recommended to use Himalayan pink salt as a substitute for canning salt. Canning salt is the best choice for canning purposes to ensure the desired results.

Pickling Salt vs Himalayan Salt Which is Better?

Which salt is the best for use, the comparison of Pickling Salt vs Himalayan Salt can tell all.


When it comes to pickling salt, it has a strong and savory flavor, which makes it suitable for pickling and preserving vegetables. On the other hand, Himalayan salt has a subtle and mild flavor that enhances the taste of dishes. It also adds color to the food.

Mineral Content

Himalayan salt contains a wide range of minerals and trace elements, over 80 which contributes to its pink color. On the other hand, pickling salt is mainly sodium chloride. Moreover, it does not contain as many minerals or trace elements as Himalayan salt.


Himalayan salt has a distinctive pink color due to shiny crystals. On the other hand, pickling salt is pure white. Therefore, it is recommended for pickling instead of Himalayan pink salt.

Iodine Content

Iodine is highly important for health. Pickling salt is devoid of iodine, which is beneficial for maintaining the crispness of pickles. Himalayan salt has trace amounts of iodine, although not in significant quantities.


Pickling salt has a granular texture that dissolves easily in the mixture. Contrary, Himalayan salt can be obtained in any form that takes comparatively much time to get dissolve and absorb in the food.

Substitutions for Pickling Salt

If you are roaming around to find an ideal substitute for pickling and are unable to find pickling or canning salt, or simply making a preference to use any other type of salt, then there is a substitution for pickling salt:

Kosher Salt

This salt is a coarse-grained salt that is frequently used in cooking and food preservation. The Unique properties of kosher salt is that it is a pure salt that does not contain iodine or anti-caking agents.  Due to this reason, Kosher salt can be used as a substitute for pickling and canning salt. The only slight drawback is that it may take slightly longer to dissolve in brines. Before using kosher salt as a substitution for pickling salt, it is recommended to measure by weight rather than volume due to the differences in crystal size of various salts.

Refined Sea Salt

Refined sea salt, like pickling and canning salt, is a pure salt that is free from additives and chemicals. Moreover, it offers a unique flavor profile and can be used in canning and food preservation recipes without any health risks. However, it is important to choose refined sea salt to avoid any impurities that may influence the taste or color of pickled foods. If we compare the himalayan pink salt vs sea salt then you should know that himalayan salt is more natural as it is hand-mind and ground.

Himalayan Pink Salt

Himalayan pink salt is a natural salt that is mined from the Himalayan mountains existed in Pakistan. This salt is known for its unique pink color and high mineral content. While it can be used in canning, pickling, and food preservation, it is important to keep in view that Himalayan pink salt may impart a slight pink color to the brine and pickled foods. Undoubtedly, Himalayan salt can be desirable for certain recipes due to undeniable health benefits but may affect the visual presentation of pickled and canned products.

What is the difference between pickling salt and table salt?

pickling salt and table salt

Pickling salt also termed  canning salt is a type of salt primarily designed for pickling and canning of food products. It is a pure salt product that does not contain any additives like iodine or anti-caking agents that distorts the pickled products. The absence of these additives helps to avoid cloudiness in the brine and ensures a transparent and visually appealing final product. Pickling salt is precisely ground that allows it to dissolve instantly in brines. Above all, it gives pickled foods a consistent flavor for an unlimited time.

On the other hand, table salt is safe to use for pickling. However, it usually contains anticaking additives. The main disadvantage of table salt is it may make the brine cloudy or produce sediment at the bottom of the jar. Besides, table salt takes more time than pickling salt to dissolve.

Pickling salt vs sea salt

Sea salt, as the name shows, is obtained from evaporated seawater in mass amounts. Sea salt comes in various forms, such as coarse, fine, and flaked. Moreover, it offers a wide range of flavors and mineral content depending on the source and location from where it is collected. While sea salt can be used in pickling and food preservation, it is crucial to pick refined sea salt that does not contain any harmful components. Unrefined and unprocessed sea salts may contain impurities that can influence the clarity and taste of preserved foods. To get desired pickling results it is vital to choose the best sea salt in the required quantity.

Canning salt vs sea salt

Canning salt vs sea salt

Canning salt, similar to pickling salt, is a pure and additive-free salt that is ideal for canning purposes. It shares the same characteristics as pickling salt and can be used interchangeably in most canning recipes. The significant difference between pickling and canning salt lies in the labeling. Canning salt is usually marketed for general canning purposes beyond just the pickling of products.

On the other hand, sea salt is another option that can be used as a substitute for canning salt. However, it is essential to pick a finely ground sea salt to ensure proper dissolution in brines. Other substitutes include Himalayan pink salt and rock salt, which may have additional minerals and impurities that can affect the final canned product.

What is the difference between pickling salt and regular salt?

What is the difference between pickling salt and regular salt

Pickling salt lacks iodine and the rest of the anti-caking agents that spoil the pickled products. Regular salt, commonly found in most households is frequently used in all spicy dishes. Regular salt is not recommended for food preservation by experts. Mostly, it has rich additives like iodine and anti-caking agents, which can result in cloudy brine formation. Ultimately, it affects the texture and taste of preserved foods. Additionally, table salt may have a finer texture, making it prone to clumping and affecting the accuracy of measurements in canning recipes that gives undesirable results.

Himalayan salt and rock salt are the same?

Himalayan salt and rock salt are the same?

The frequent question is asked whether Himalayan salt and rock salt are the same or not.

Usually, Sea salt, rock salt, and Himalayan pink salt contain NaCl. Himalayan Pink salt is the purest natural form of salt that is used in unrefined form. Himalayan Pink salt is rock salt, but all rock salts are not pink salts. Another difference is the size and color of rock salt which is different from Himalayan salt.

Additionally, rock salt only contains Nacl but Himalayan pink salt is enriched with 80 above-trace minerals that are more than enough to boost health. Regarding pickling and canning, rock salt is preferred over Himalayan salt due to the lack of iodine content and anti-caking agents.


Pickling and canning are the two processes that are used to preserve food for a long time. For this purpose, salt is the prominent player. Quality, as well as quantity of salt, is important to pickle the food for a longer time. Before picking the salt tight competition exist in Pickling salt vs Himalayan salt. Pickling and canning salts are used for the respective process rather than Himalayan pink salt. Himalayan pink salt has more mineral content that adds color and taste to pickled and canned products. In addition, there are substitutions for pickling and canning. Usually, Kosher, sea, table regular, and Himalayan pink salt are used for pickling purposes.

Before using a substitute, the quantity of salt is necessary to measure. While Himalayan pink salt is enriched with more than 80 trace elements that are health beneficial but this salt is not recommended for pickling and canning procedures. All food makers recommend the use of pickling salt and caning salt to obtain desired results regarding taste, flavor, and appearance as well. The use of quality salt in standardized pickling and canning enhance the taste and preservation life of the products.


1. Can Himalayan salt be used instead of pickling salt?

Himalayan salt has an enriched mineral profile. It is not recommended for pickling as it contains minerals and a dark pink color that affect the quality of canned or pickled food.

2. What is the difference between pickling salt and pink Himalayan salt?

Pickling salt is purely granulated and refined salt that is only used for pickling purposes. On the other hand, pink Himalayan salt is a natural salt that is slightly sweeter than pickling salt.

3. How much Himalayan salt for pickling?

The amount of Himalayan salt for pickling depends on the food you want to pickle. In addition, your taste preference as well. Usually, 2-3 tablespoons of salt per litter is used to pickle the fresh vegetables.

4. What salt is the same as pickling salt?

Kosher salt is similar to pickling salt regarding texture, and mineral profile. Moreover, it lacks additives and anti-caking agents that destroy the pickled food.

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