How to choose salt for cooking pickling?

Use pickling salt in Indian Cooking when possible

Also see When should the salt be added?

In India the salt mined from inlands is called Kala Namak, a must to prepare Chaat. This is just not available in United States. For common usage, the salt is harvested from sea. The salt is refined but void of most of the additives.

In United States, the salt may be mined from inlands or harvested from sea. Additives are added to make it flow easily out of salt shakers, control the moisture absorption. Iodine is added to prevent hypothyroidism. The shape varies from fine ground to very large crystals to meet specific applications. The actual saltiness varies from process to process.

The common salt is fine grained iodized salt, also known as Table salt.

The salt of interest to Indian cooking is Kosher Salt and Pickling Salt. These salts are closest in taste to the salt normally available in India.

Use Pickling salt, sometimes also known as Canning salt when dealing with fermentation process such as Dosa Idli batter, dough for Naan. The iodine can hinder with the fermentation process.

Use Pickling salt, sometimes also known as Canning salt when making pickles. Iodized salt may cloudy or discolor the pickles. The Cauliflower can turn pink.

For making curries, almost any salt can be used. I prefer Kosher salt. The Kosher salt has large crystals and easier to handle.