Use plain salt.
Home picklers buy kosher salt for pickling because it has no additives. I don't think the size of the salt crystals matters that much since the salt will dissolve into the water, so paying extra for kosher salt -- its called kosher salt because it's salt used to draw blood from meat to make it kosher -- isn't really necessary.
The small amount of iodine in iodized salt and the small amount of anti-caking agents in table salt can mess things up. Stray minerals in sea salt that may be good for you may be bad for your pickles.
Salt. Just salt.
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