INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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