Pickling salt

Pickling salt is a salt that is used mainly for canning and manufacturing pickles. It is sodium chloride, as is table salt, but unlike most brands of table salt, it does not contain iodine or any anti caking products added. Pickling salt does not contain iodine. Iodine kills Lactobacillus present on all fresh vegetables. It is necessary for producing Lactic acid fermentation of all pickled foods made without vinegar. Pickling salt is very fine-grained, to speed up dissolving in water to create a brine, so it is useful for solutions needing salt.
Other uses.
Pickling salt has applications other than pickling. It can be used in place of table salt, although it can cake. A solution to this would be to add a few grains of rice to the salt, or to bake it (which draws the moisture out), and then break it apart. Pickling salt sticks well to food, so it can be used in place of popcorn salt, which also has fine grains.