I wanted to make homemade pickles, does it matter what type of salt I use?

Question

I've got the spices, jars, etc. I was wondering if there is a special salt, or can I just use table salt?

Answer

One thing you also might want to consider when making pickles is the process of heating versus not. I recently learned that the crispy store bought pickles are pickled at low temps (my preferred method), where as softer pickles were most likely heated first. Not sure which method you are using, but this may help as you move forward. My step-mother recently made some awesome pickles with chilies and dill and garlic but heated them first in the canning process and they turned out a bit too soft for my liking.

Regarding salt... I happen to agree with Adam's comment on the brine. I usually confirm salt is dissolved before it goes into the pickling solution, so it's not a problem. In that respect, a good quality salt, regardless of shape and size should be used (feel free to grind it in a mortar with a pestle if you think it should be finer). I happen to use coarse Kosher from Morton for most things...

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