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Canning -- Miscellaneous
Why are my pickles turning cloudy?
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. Source: Original FAQ posted at http://hgic.clemson.edu/factsheets/HGIC3101.htm