Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 26, 2008 08:51 PM

Kosher/Sea Salt vs. regular table salt question

Please help me with the correct adjustments: I prefer to use Kosher or Sea Salt in my recipes but I don't get the same results as using table salt.

For example, yesterday I made cucumbers and onions in vinigar for a simple hot weather recipe. The recipe called for 1 cup vinigar, 1 cup water and 1 cup sugar. I used 1/3 cup sugar because 1 cup is too sweet for my taste. The recipe said to add salt and pepper to taste. I used 1 tablespoon Sea Salt. The end result wasn't very good to my palate.

I don't think I know how to convert properly. Thanks for your advice.

  1. Click to Upload a photo (10 MB limit)
  1. Wow!! A tablespoon of salt? Seems a bit strong to me. The primary difference between Sea Salt and Kosher salt is their texture. Because they are made up of coarse granules they don't dissolve as readily as the finer grain salts, e.g. table salt. If I were using Sea Salt or Kosher Salt in the recipe you describe I would not add the salt to the dressing; I would sprinkle it over the salad when serving. That gives better control over the amount of each ingredient to which the diner is exposed. If I were to include salt and pepper in the dressing I might use uniodized table salt or, perhaps, pickling salt. Because salt is one of those ingredients that can never be removed from a prepared dish it's often best to start with less than the recipe calls for and, if necessary, add more (a little at a time) until you approve of the saltiness. Sem goes for pepper in my kitchen.

    1 Reply
    1. re: todao

      'Sea salt' describes where the salt is from, but says little about the grain size and shape. Much is coarse, but it could also be ground fine enough to use in a shaker.

      The texture of kosher salt is more predictable since most comes from a couple of major manufacturers.


    2. Kosher salt has greater volume for the same amount of "saltiness." A general rule of thumb is double the volume of salt if you're using kosher. Also, check to see if the kosher salt has a conversion table on the box?

      I don't think the problem is with the conversion. I think it was probably just too much salt, period.

      3 Replies
      1. re: assorted

        I agree - that's a lot of salt. As todao says, add a little at a time, taste, add more as needed.

        1. re: assorted

          conversion depends on the brand

          2 to 1 for diamond crystal salt
          1.5 to 1 for morton's

          those are the 2 biggest sellers

          1. re: thew

            Thanks. You answered my question.

        2. thew has given you the correct conversion proportions for kosher salt.

          Kosher salts are quite similar in texture, though Diamond Crystal's crystals are larger. Not so with sea salts.

          Sea salt is harder because it comes in different grinds -- from very coarse (much coarser than kosher) to very fine, like table salt.

          Your recipe wasn't about conversion, it was about taste. It's always better to start off with a small amount of salt and then add more.

          1. "To taste" means exactly measuring necessary, just add salt (and pepper) according to how much YOU like.

            1 Reply
            1. re: ricepad

              Exactly. Unless I'm missing something, what does this have to do with conversion problem?

              Salt to taste means exactly what it says. Add a pinch of salt and taste, add more if you think it needs more. It has nothing to do with the type of salt used.