On Thursday, September 22, 2016 at 12:28:28 PM UTC-4, Janet B wrote:
> 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

Cloudy fermented pickles are quite common. It's how I know they're
alive...

Cindy Hamilton