This study investigates the freezing behavior of salty water droplets on solid surfaces, revealing unique characteristics distinct from pure water droplets. The research demonstrates that the freezing of salty droplets is governed by salt rejection and ice crystal growth, leading to different freezing dynamics. A key finding is the phenomenon of "ice sprouting," where ice crystals grow from the bottom of a brine film and eventually pierce the film. This process is driven by condensation at the brine film's free interface, validated through molecular dynamics simulations. The study defines a universal freezing duration based on temperature measurements and optical imaging, showing that the freezing time of salty droplets depends on their salt concentration, volume, and surface temperature. The freezing of salty droplets results in the formation of a brine film on top, which is crucial for understanding the unique physics of salty droplet icing. The study also highlights the differences between salty droplet icing and pure water droplet icing, including the absence of a pointy tip and the formation of a brine film. The findings provide insights into the mechanisms governing salty droplet icing, which are essential for developing technologies such as freeze desalination and marine anti-icing. The research also reveals that the ice sprouting phenomenon is governed by a condensation-precipitation mechanism, which differs from the evaporation-desublimation mechanism observed in frost flower formation on sea ice. The study's results contribute to a deeper understanding of the physics of ice formation and have implications for various applications in both natural and industrial settings.This study investigates the freezing behavior of salty water droplets on solid surfaces, revealing unique characteristics distinct from pure water droplets. The research demonstrates that the freezing of salty droplets is governed by salt rejection and ice crystal growth, leading to different freezing dynamics. A key finding is the phenomenon of "ice sprouting," where ice crystals grow from the bottom of a brine film and eventually pierce the film. This process is driven by condensation at the brine film's free interface, validated through molecular dynamics simulations. The study defines a universal freezing duration based on temperature measurements and optical imaging, showing that the freezing time of salty droplets depends on their salt concentration, volume, and surface temperature. The freezing of salty droplets results in the formation of a brine film on top, which is crucial for understanding the unique physics of salty droplet icing. The study also highlights the differences between salty droplet icing and pure water droplet icing, including the absence of a pointy tip and the formation of a brine film. The findings provide insights into the mechanisms governing salty droplet icing, which are essential for developing technologies such as freeze desalination and marine anti-icing. The research also reveals that the ice sprouting phenomenon is governed by a condensation-precipitation mechanism, which differs from the evaporation-desublimation mechanism observed in frost flower formation on sea ice. The study's results contribute to a deeper understanding of the physics of ice formation and have implications for various applications in both natural and industrial settings.