My newly canned dill pickles are turning white in the brine in the sealed jars. Anyone know why this might be happening?
My newly canned dill pickles are turning white in the brine in the sealed jars. Anyone know why this might be happening?
It could be the type of salt you used. Must be pickling/course. The salt must be an anti-caking agent. Also could be hard water used. Should be still safe.
Posting Permissions
Reply With Quote