Yes, you can. Salt is salt is salt (except for the additives like iodine, etc.)

The only thing you have to be mindful of is different salts have different volumes. In a recipe where the amount of salt is crucial for safety (brining, fermenting, etc.), go by weight and not volume.

For instance:

1 cup table or pickling salt = 10 ounces
1 cup Morton's Salt = 7.5 ounces
1 cup of Diamond Crystal = 5 ounces

If I used Diamond Crystal and used one cup by volume, I would be adding 1/2 the amount of salt I really need.

Thank you!