I wanted to make homemade pickles, does it matter what type of salt I use?
"Pickling salt" is sold, the main difference being the absence of iodine and anti-caking agents. The anti-caking agents can cloud the pickling liquid, but shouldn't effect the flavor. Iodine can impart a bit of a bitter aftertaste, and some sources say can "react adversely with some foods".

I've never noticed a difference between the taste of table salt and that of kosher/pickling salt, but apparently others can. In any case, the differences are fairly minor. I would recommend investing in some kosher salt (its cheap) and using that in place of normal table salt. See Why do some recipes recommend Kosher salt?