Morton Canning and Pickling Salt, 4 pound (Pack of 3) Morton
⚡ Zero Carb
🫗 Fat-Free
📦 Multipack

Morton Canning and Pickling Salt, 4 lb, 3 Pack

$25.99

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Product Details

Morton Canning and Pickling Salt is pure granulated salt, milled fine and made for the preserving season. Three 4 lb boxes is putting-up quantity: enough for a long weekend of cucumbers, a crock of sauerkraut and a run of dilly beans, with plenty left for next summer's tomatoes.

Its whole job is clarity. The fine grain dissolves fully into hot or cold liquid, so the brine in the jar stays clear and the pickles, peppers and beans inside stay bright instead of dulling behind a cloudy pack. That same purity is why it is the salt cooks reach for when fermenting vegetables in a crock and when mixing a wet brine for a turkey or pork loin.

One thing worth knowing at the counter: it does not swap spoon for spoon with table salt. The grain is finer and packs differently, so a cup of it is not a cup of table or kosher salt. Measure what your recipe actually calls for rather than converting on the fly.

Nutrition Information
Servings per containerAbout 1209
Serving size1/4 tsp (1.5g)
Calories0
Total Fat0g (0% DV)
Sodium590mg (25% DV)
Total Carbohydrate0g (0% DV)
Protein0g
Directions & Storage

Use in canning and pickling, cooking, baking, marinating and brining.

Morton Canning and Pickling Salt, 4 lb, 3 Pack $25.99

Questions About This Product

The things people actually want to know before they cook with it.

What is pickling salt and why not just use table salt?
Pickling salt is pure granulated sodium chloride with nothing added to it. Table salt normally carries an anti-caking agent, commonly calcium silicate, and iodine if it is iodised. The anti-caking agent does not dissolve and clouds the brine, and iodine can darken the pack during storage. The point of a separate salt is clarity in the jar rather than a different flavour.
Can I use kosher salt instead of pickling salt?
Only by weight, never cup for cup. Kosher salt has a much coarser, flakier grain, so a cup of it holds considerably less salt than a cup of pickling salt, and measuring by volume underdoses the brine. Weigh out the same weight the recipe intends and it works for brined and fermented vegetables. For ferments in particular an underdosed brine is a safety problem rather than only a flavour one, so use a scale.
What can I use instead of pickling salt?
Any plain salt with no iodine and no anti-caking agent, measured by weight. Kosher salt and fine sea salt both qualify on purity but differ in grain size, so weigh rather than scoop. Iodised table salt will not make the food unsafe but will cloud the brine and can darken it. Do not cut the salt in a tested canning or fermenting recipe to compensate for a substitution.
How much pickling salt goes into a brine?
Follow the tested recipe rather than a general ratio. Salt concentration is part of what keeps a ferment safe, and it varies by product: a typical vegetable ferment sits in the range of 3.5 to 5 percent salt by weight of water, while quick vinegar pickles use far less because the vinegar is doing the preserving. Improvising the salt level in a fermented or low-acid pack is the one place this ingredient carries real risk.
Is canning salt the same as pickling salt?
Yes, the same product under two names. Morton labels this one Canning and Pickling Salt because it does both jobs: pure salt that dissolves clean into pickle brine, and the same salt for a wet brine on a turkey or a pork loin. Recipes calling for canning salt, pickling salt or preserving salt all mean this.
Is pickling salt the same as sea salt?
No. Sea salt is evaporated from seawater and carries trace minerals that can tint a brine and shift its flavour; pickling salt is refined down to plain sodium chloride. Fine sea salt without additives will work in a brine if it is weighed rather than scooped, but it is not the same ingredient, and the minerals are exactly what recipes specifying pickling salt are trying to avoid.
Why does this come as three 4 lb boxes?
Twelve pounds is putting-up quantity: a long run of cucumbers, a crock of sauerkraut, dilly beans and a season of tomatoes, with enough left over for next summer. Pure dry salt does not lose strength the way a ground spice loses aroma, so the spare boxes keep indefinitely. A single 4 lb box is the more sensible buy for occasional refrigerator pickles.

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