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Pickling and canning salt should both sodium chloride (what we call table salt), only without the added iodine (sometimes) or anti-caking agents (sometimes) added to table salt. Any can be used, though its much harder to accurately measure a teaspoon with them unless you crush or grind them first.

Great advice above. I'll add one further suggestion. Encourage your parents to start an account here on BYC to share your hobby with you. We're happy to help, and might be able to clear up some misconceptions many have about layer feed, or to help find better priced alternatives to your...