10/28/2026
The smallest pieces in a vintage glass collection are often the ones with the most history: salt cellars and salt dips.
These little open dishes sat at every place setting from roughly the mid-1800s through the early 1900s, when salt was served at the table rather than shaken from a shaker. Most are only two to three inches across, which is why so many survived. Small pieces were easy to store and slipped through decades of household use nearly unnoticed.
A few things worth knowing when looking at them:
1. Two forms exist. An open salt (or salt dip) is a small dish, sometimes with a metal liner. A master salt is larger, set in the middle of the table and filled once per meal, with individual salts passed around from it.
2. Pressed-glass salts were made in nearly every popular pattern of the EAPG era, so matching a salt to a known tableware pattern is one of the easiest identification wins in collecting.
3. Metal liners were common. A tarnished silver or silver-plate liner is not damage; the liners were made to be lifted out, washed, and replaced.
4. Small chips on the rim are frequent and expected on used pieces, since salts were handled at every meal. Condition affects value, but honest wear does not make a piece less genuine.
5. Beware of reproductions in popular colors. Edge details, seam sharpness, and glass quality are worth comparing before assuming a piece is old.
They are also one of the easiest pieces to display. A row of salts along a windowsill, a cluster down the center of a table, or a few grouped on a shelf with books gives a collection presence without taking much space.
Scroll for a look at a few salt cellar forms. If you have salts in your collection, share the pattern or color, matched or standalone.