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.