A few people have asked me about swapping out pickling salt with sea salt.  I’m no expert canner, but I do consider myself a search engine wizard, so here’s the low down from the internets.  

Fine grain pure (no additives) sea salt can be used instead of pickling salt.  Some people say it has a slightly different taste and some say there is no difference.  The main thing that I noted was if you use coarse grain sea salt you should add a little more then the recipe calls for to compensate for the difference in grain size.

Chrysti (http://chrystidoeslife.tumblr.com) shared that if you use regular sea salt you might notice some discolouration in your canned veggies.  I also read that it can make your brine cloudy.