Pickling salt has large flakes
Pickling salt differs from table salt in that additives such as anti-caking agents and iodine are removed. While these additives won't harm the pickles, they will turn them dark and make their liquid cloudy, thereby making them look distinctly unappetizing. Pickling salt is usually sold in large quantities in major supermarkets, but if you can't find it there you can search for it online.
Instructions
Pickling Fish
1. Cut down the middle of the fish, and remove the guts.
2. Rinse fish well with cold water.
3. Sprinkle salt inside the fish as well as covering the outside.
4. Place fish in a deep dish or tray with a layer of salt underneath it. Cover with salt. Leave for 2 or 3 hours until moisture has been absorbed.
5. Take fish out of the tray and place on kitchen towel to remove further moisture.
6. Sprinkle salt into the bottom of a large jar and add the fish, making sure you cover it completely with salt. If you're pickling small fish such as sardines, cover each layer of sardines in salt.
7. Put a plate that can fit inside the head of the jar directly on top of the fish, and put a weight over it such as a bottle filled with water. Leave in the refrigerator for a week before removing the weight. After this, the fish will keep for two years refrigerated.
Pickling Meat
8. Hang the meat up in a cool, dry place a couple of days before you intend to salt it so that it tenderizes.
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9. Mix 4 qt. of water, 3 pints of pickling salt and 1 lb. of brown sugar in a large pan and heat it up without bringing to the boil. This mixture is suitable for pork and beef.
10. Lay the meat in a very deep dish with a lid and pour the liquid over it; it should be completely covered.
11. Close the lid and after a couple of days turn it on its side. Makes sure the meat is left in a cool place.
Tags: Pickling salt, cool place, couple days, deep dish, fish well