If you want to learn more about salt, search for “Halite”. There are cool images of crystals and lots of interesting facts.
For those of you who need to know more about salt, brining and recipe adjustments, here are some measurements I made in 2010:
per One Tablespoon (15 ml):
Diamond Crystal Kosher Salt= 8.2 grams
Mrs, Wages Pickling Salt (fine)= 19 grams
Non-iodized Table salt (fine)= 18.45 grams
Yoder’s Sea Salt= 18 grams
Weights taken today, 3/25/18, using salts from the same company-Morton:
per 1/2 Cup (125 ml):
Morton Coarse Kosher salt= 125.45 grams
Morton Canning and Pickling Salt= 149.45 grams
Morton Natural Sea Salt= 142.95 grams
As you can see, volume can be a terrible method of measuring salt if you don’t have exactly the kind of salt described in a recipe. If you make a pickle brine and the recipe calls for thee cups Diamond Kosher, you better not use three cups of Pickling salt or you’ll ruin the batch. You could use those dills to de-ice your driveway! The above weights can be used to create ballpark conversion factors. For table seasoning and stovetop, you can use your taste. For pickle brines, you can’t because the salt will change concentration as it slowly enters the product and the product dilutes the brine.
