Use of canning or pickling salt is recommended. Fermented and non-fermented
pickles may be safely made using either iodized or non-iodized table salt.
However, non-caking materials added to table salts may make the brine
cloudy. Flake salt varies in density and is not recommended for use.

Reduced-sodium salts, for example, “Lite Salt” may be used in quick pickle
recipes, as indicated in this guide. The pickles may, however, have a
slightly different taste than expected. Caution: Use of reduced-sodium salt
in fermented pickle recipes is not recommended.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of