Can I use iodized salt to pickle vegetables?

Pickles are something that every household in the north must prepare every winter. Speaking of pickles, pickling is very important, whether it is the choice of dishes or the choice of seasonings as well as the control of quantity. In the past, large-grain salt was used to pickle vegetables in the north. Now, some people choose to pickle vegetables with refined salt. Refined salt is added with various trace substances. The most common one is iodized salt. Now many people say that it is not good to use iodized salt to pickle vegetables. So, can iodized salt be used to pickle pickles?

It is incorrect to say that pickled vegetables are both salty and not easy to spoil using coarse salt. From the perspective of food safety, using high salt to pickle vegetables may cause poisoning due to the formation of nitrite condensation in the vegetables. Many citizens have misunderstandings about the use of salt. They believe that iodized salt is not salty and is not as effective as coarse-grain salt in pickling vegetables. In fact, whether table salt is salty or not mainly depends on the sodium chloride content in the salt. The Datong Salt Administration Bureau reminds citizens to pay attention to salt safety when pickling vegetables, and to go to regular distribution stores when purchasing iodized salt and other edible salt. Do not buy private salt for the sake of cheapness. It is understood that long-term consumption of private salt can easily induce endemic goiter. Iodine deficiency in breastfeeding women can also cause developmental delay and mental retardation in children, and in severe cases even lead to dementia.

The iodine component in iodized salt is potassium iodate, which is unstable and easily decomposes. If the food is marinated for a long time, a chemical reaction may occur, and iodized salt cannot even be exposed to heat for a long time. The following points should be noted when consuming iodized salt: