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I'm making dill pickles f... #420248

Asked August 09, 2017, 2:26 PM EDT

I'm making dill pickles for the first time. My brine is quite cloudy. I used pickling salt and all of the spices are whole. Are my pickles safe?

Franklin County Ohio

Expert Response

Thank you for your question. I'm glad you are concerned about the safety of your pickles.

The following information is from Clemson Cooperative Extension:

While fermenting pickles, the brine might become cloudy due to lactic acid bacteria growth during the fermentation period. If a noncloudy appearance is desired, a fresh brine can be used to pack the pickles when they are ready for processing.

In nonfermented pickles (fresh pack), cloudiness might indicate spoilage. Check the pickles for signs of off-odors and mushiness of the pickles. If these signs are absent, the pickles are safe to eat.

Sometimes the fillers (anticaking agents) in regular table salt may cause slight cloudiness, so always use pickling salt.

Hard water might also cause cloudiness. If soft water is not available, boil the hard water and let it sit undisturbed overnight. Pour off the top portion and use it in the pickling solution.

You can also check the National Center for Home Food Preservation for additional pickling information.


Kate Shumaker, MS, RD, LD Ohio State University Extension, Holmes County 111 East Jackson Street Millersburg, OH 44654 Phone: 330-674-3015 http://holmes.osu.edu shumaker.68@osu.edu Replied August 14, 2017, 10:56 AM EDT

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