Just wondering if it is okay to substitute coarse sea salt for kosher or pickling salt in my brines?
I don't think I would substitute sea salt. Sea salt usually contains trace minerals that may cause off flavors in what you have brined. Unless you are measuring the salt for your brine by weight, the difference in granule size between sea salt and kosher or pickling salt can cause significant variations in the actual quantity of salt you are using. Since sea salt often seems to be inconsistent in granule size from batch to batch, much less between brands of sea salt, trying to come up with a volumetric conversion could be chasing a moving target.
Okay thanks. Was wondering if it would make a difference in my brine.
I'll stick to pickling salt as its about the only other thing I get in my neck of the woods.