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.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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