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-------- Pickling Salt ONLY
-------- DO NOT use regular table salt.
-------- DO NOT use Curing Salt
-------- Do NOT use Sea Salt - depending on how its processed, may have other inclusions, minerals.

Pickling Salt, Perserving Salt or Canning salt

-------- Only contains Sodium Cloride aka NaCl aka Salt
-------- Often finer, making it disolve faster to create the brine
-------- Check the ingredients - don't trust title/name

All other kinds of salt often/may contain:

-------- Regular, Kosher, Sea Salt... may have impurities/inclusions that can cause problems with the pickling process.
-------- iodine - myth says it will change the colour. Still don't want iodine in your pickels
-------- anti-caking agents - collect at the bottom of the jars or cause the brine to cloud
-------- sugar - not a huge problem... but...
-------- ... other impurities

source Wikipedia - donate to them https://en.wikipedia.org/wiki/Pickling_salt