"John D. Misrahi" wrote:

> >lengthwise, keep back some for juicing. Layer them into the jar tightly
> and
> >sprinkle each layer liberally with salt, squish down hard and add some
> juice
> >every few layers. Fill almost to the brim and seal the lid.
> >
>
> Should it be iodized or non iodized salt?

All preserved things should use pickling salt only, it has *no* additives.
Kosher salt sometimes has a substance to help it flow, and iodized salt may
turn the pickle a muddy color.
Edrena