It is for flavor.

So, it's completely safe to adjust or omit salt from various pickling recipes?

Absolutely, Ben. To quote from the Ball Blue Book:

"Canned meats and vegetables keep just as well without salt as with it. The amount called for in those recipes is too small to help prevent spoilge; it is there only for seasoning purposes."

I would add one proviso. We're talking about salt added to a brine or directly into the jars. Some pickles get salted ahead of time to draw moisture out of them, and make them crisper. Do not omit that step for those types.

Fermented pickles, saurkraut, kimchi, etc. require an exact concentration of salt to promote safe fermentation.

Pickling salt and kosher salt are free of substances which could discolor certain types of pickles. Table salt can usually be used in recipes which use salt just for flavor - those with vinegar or another acid ingredient in the brine.

Thanks for the info. Happy canning.

There are two seemingly contradictory answers above. The reason for this is that there are two kinds of pickling: acid-based (usually vinegar) pickling and salt-based pickling. Thus, both answers are correct. Acid-based pickling doesn't need salt. Salt-based fermentation obviously does. Check out the URL for a fuller explanation.

Here is a link that might be useful: The Accidental Scientist - The Science of Cookinig

Another clarification - not all kosher salts are free of anti-caking substances that will cloud the brine. Diamond Crystal Kosher is a pure salt. Morton's Kosher is the same formula as their table salt, just flaked. It does contain free-flow agents.

Also, while pure Kosher salt can be substituted for pickling and canning salt, the difference in weight must be accounted for if the salt is being used for fermentation. Measure-for-measure kosher salt is lighter.

Carol