On Thu, 22 Sep 2016 11:49:55 -0500, Sqwertz >
wrote:

>On Thu, 22 Sep 2016 10:28:23 -0600, 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
>
>Vinegar brined pickles are not fermented. Fermented pickles are not
>shelf-stable and are not canned/vacuum sealed. Bubbies and Ba Tempte
>are the most common brands of fermented pickles available nationwide.
>They are cloudy and that is normal. If they're NOT cloudy then
>something is wrong. They require constant refrigeration after the
>initial ferment.
>
>Some other brands of pickles, such as Claussen, are a vinegar pickle

There's no vinegar in Claussen pickles. You're a fraud and a fake,
dwarf.