Just sliced, diced, shredded & otherwise prepped a lot of veggies for a chow-chow which requires 1/4 cup kosher salt, but have only about an 1/8 cup. Best to use Maldon or iodonized?!
I'm not familiar with Maldon but I definitely wouldn't use the iodized salt.
You can use the Maldon, but that is going to be some expensive chow-chow! The issue with iodized salt is its volume as well as the anti-caking agents that are usually added. It is not a 1-to-1 ratio if you want to use it.
Thanks, JungMann! Poured in the Maldon as am making sacred family Christmas condiment & had no time to go buy kosher. My clan will join me in thanking you once they eat said stuff.
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