Most recipes call for granulated pickling or canning salt.
Flake salt varies in density and is not recommended for pickling. If the pickling solution is fresh and has not been used to make pickles, cover it and store it in the refrigerator for later use. If the pickling solution has been used, it can be stored in the refrigerator and reused in a day or two for barbecue sauce, cole slaw dressing or a marinade. If mold growth occurs, throw it out. Using overmature dill may cause this.