On Thu, 22 Sep 2016 11:09:46 -0400, Brooklyn1
> wrote:

>On Wed, 21 Sep 2016 16:37:38 -0500, Sqwertz >
>wrote:
>
>>On Wed, 21 Sep 2016 17:11:39 -0400, Brooklyn1 wrote:
>>
>>> Chemically they are the same, only some contain anti clumping
>>> compounds which you won't taste, but for pickling can cause
>>> cloudiness.
>>
>>Proper fermented pickles turn cloudy no matter what kind of salt is
>>used. It's bacteria poop and good for you.
>
>Obviously you haven't used pickling salt, nor do you have much
>experience with pickling, if any.
>http://www.thekitchn.com/what-is-pic...need-it-193108
snip
I have never had cloudy pickles. I"ve never bought pickling salt --
although I have always used just plain salt, no additives. The liquid
in the jars from yesterday's canning is clear. Are you speaking
solely of fermented pickles? Cloudy would alarm me.
Janet US