Get our free book on rainwater now - To Catch the Rain.
This is by far the most widely known type of salt. It comes in two varieties; iodized and non-iodized. There is also an ingredient added to it to absorb moisture so it will stay free flowing in damp weather. This non-caking agent does not dissolve in water and can cause cloudiness in whatever solution it is used if sufficiently large quantities are used. In canning it won't cause a problem since there is very little per jar. For pickling, though, it would be noticeable. If you are storing salt for this purpose, you should be sure to choose plain pickling salt, or other food grade canning salt or even kosher salt. In the iodized varieties, the iodine can cause discoloration or darkening of pickled foods so be certain not to use it for that purpose.