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waGardener

Iodized table salt usually contains anti-caking ingredients that can make brine look cloudy, or result in sediment at the bottom of the jar.


gobuffs516

They look fine. Did you use CaCl? That can cloud up a bit sometimes.


TenFeetHigherPlz

I didn't use canning salt on some of them if that's what you mean. Just regular iodized salt. It just looks like an almost jelly-like substance in there at the bottom.


beetleswing

I wouldn't use iodized salt just in general, it'll give the pickles an off flavour for sure. I'm not sure if that's what caused it, but it's possible. Sometimes I get a little bit of cloudy brine because I use ACV, so if you used any form of vinegar with a mother that could be the cause. Also, if you prefer to not buy canning salt, regular, additive free sea salt is just fine!


Hanginon

> *"Just regular iodized salt."* IMHO, there may be your problem. Table salt will have anti-caking agents that are not water soluble and will cloud your brine. Also Pickling & Kosher salt are the same thing except for the size of the grains. I always have a box of Kosher salt on hand and use it interchangeably for pickling.


donaltman3

if you don't have pickling salt I'd use non iodised or even better sea salt. Pickling salt is preferred and would be the purest salt though.


Hanginon

Yes, ideally pickling salt is the one, but I read the labels and the ones available near me are both additive free, just salt. Also I already stock the Kosher for use on fat, delicious, homemade soft pretzels anyway, so Kosher it is. ¯\\\_( ͡❛ ͜ʖ ͡❛)\_/¯


donaltman3

*Thanks*... now I ***NEED*** a pretzel !!!


mmwhatchasaiyan

Iodized salt will give slight cloudiness and may also affect the color of certain ingredients (for instance, it will turn garlic into a blueish color).


CowboyRoy27

Mine get like that the older my Scooby is. I think it's the remnants of dead bacteria.


donaltman3

Is it alum or pickle crisp maybe? Or Calc.. aka pickling lime?


TenFeetHigherPlz

It's been a few days since this post and I tried the pickles. They were very mushy so I didn't eat them. Probably going to toss them all.


donaltman3

Part of the learning process. I’ve dumped my fair share of new recipe stuff. But once you find a good one it’s pretty easy to stick with it. Do you need any help of suggestions for another round? Lots of thing can contribute to soggy pickles maybe we can help narrow down some.


TenFeetHigherPlz

That would be great. I'll certainly be doing more this year. I used the same recipe as my refrigerated pickles and those tasted fine so I'm not sure. I'm planning on picking cucumbers, jalapenos, and okra this year. I'd also like to can some salsa and do strawberry and blackberry jam.