How to Swap Morton Kosher Salt for Diamond Crystal, and Vice Versa

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The brand of kosher salt — and how you measure it — can make a real difference in your recipe! Here's how to swap Morton Kosher Salt for Diamond Crystal Kosher salt, and vice versa.

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Photography Credit: Elise Bauer

We’ve been talking a lot about the different kinds of salts that we use in our cooking, and wanted to touch on one rather thorny topping: swapping Morton Kosher Salt for Diamond Crystal and vice versa.

Both of these brands of kosher salt are commonly found and used in our kitchens. They taste and function the same in recipes, but they have one big difference — the size of their salt crystals. Morton kosher salt has a much finer grind than Diamond Crystal and this can sometimes cause problems with recipes.

By weight, the brands are the same and can be used interchangeably. This is why you should ideally always measure large amounts of kosher salt by weight to be precise.

But if you’re measuring by volume — or if a recipe only lists the kosher salt by volume — you can run into issues. Since Morton kosher salt is has a finer grind, you’ll pack more into a cup than if you’re using Diamond Crystal. This can really throw off a recipe!

First off, look for (or ask!) which brand of kosher salt is recommended in the recipe, especially if the recipe calls for larger amounts of salt. (If you only need a teaspoon or so, you’re usually ok using either brand without throwing off the recipe that much.)

Then either use the brand specified, or follow this conversion chart:

  • 1 cup of Morton’s Kosher Salt = 241 grams = 1 3/4 cup minus 1 teaspoon of Diamond Crystal Kosher Salt
  • 1 cup of Diamond Crystal Kosher Salt = 137 grams = 1/2 cup plus 2 teaspoons of Morton’s Kosher Salt

Note: These are conversions that Simply Recipes has verified through our own testing. You may see slightly different amounts suggested on other websites.

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Emma Christensen

Emma Christensen is the managing editor for Simply Recipes, as well as a food writer and homebrewing expert. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California.

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Diamond Crystal and Morton Kosher SaltHow to Swap Morton Kosher Salt for Diamond Crystal, and Vice Versa