It’s safe to say that nearly everyone in the United States has had at least some level of interaction with Morton table salt. The stalwart salt brand has been around for over 100 years and is instantly recognizable from its logo, “the Morton salt girl,” with her iconic umbrella shielding her from a salt downpour.
A Salty Secret
It seems unlikely that there would be something new to learn about the brand in 2025, but a secret trick has recently emerged on the internet: You can sprinkle small amounts of salt directly from the container. Most people tear the paper off the metal spout, open it up, and pour salt into their hands before seasoning their food. But that last step is entirely optional. Every 26-ounce container of Morton table salt has two shaker holes on the flat surface of the metal spout. These holes are visible only after peeling off the top sticker. After doing so, close the spout back into the container. You’ll see the two holes that act as a salt shaker, disseminating small amounts of salt and generally eliminating the need to pour it into your hand first.
When we attempted this hack ourselves, we had to peel back a bit of paper from the underside of the spout, too. Fortunately, the spout itself can be completely removed, making it easier to access and deal with the paper. However, if that’s too much work, or if you want to limit the amount of salt that shakes out, you can simply poke a few holes through the paper with a toothpick or fine-tip scissors.
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Tips, Tricks, and Cautions
The secret salt shaker is exclusive to 26-ounce canisters of Morton table salt (not other sizes or containers), so keep that in mind while grocery shopping.
It is also worth noting that many chefs recommend always pouring salt into your hand first, no matter the size of the container. This technique allows for easier control over the amount of salt you add to any given dish. Remember: You can always add more, but you can’t take it out.
Lastly, table salt is not the best kind of salt for every recipe. Some dishes explicitly call for the large, coarse flakes of Kosher salt, which is typically sold in boxes. Using the “wrong” kind of salt isn’t going to ruin a recipe, but it’s a good thing to keep in mind if you’re a serious home cook.
