trids
Assistant Cook
I've been experimenting with pickling olives .. following different recipes, all of which specify non-iodised salt.
But for some reason, ALL salt sold in South Africa still seems to be iodised (sometimes called "iodated")! Except for kosher salt apparently .. which I've only seen in coarse format.
So. Does anyone have any idea why olive-pickling recipes would call for non-iodised / non-iodated salt? I thought the olives came out quite successfully with the iodised salt that I used, but am I at risk of poisoning myself and my family and friends?
But for some reason, ALL salt sold in South Africa still seems to be iodised (sometimes called "iodated")! Except for kosher salt apparently .. which I've only seen in coarse format.
So. Does anyone have any idea why olive-pickling recipes would call for non-iodised / non-iodated salt? I thought the olives came out quite successfully with the iodised salt that I used, but am I at risk of poisoning myself and my family and friends?