If you found a different substance on top of the vegetables— green, black, red, or pink, in raised fuzzy spots —don’t panic. Hard water is full of minerals that can make the water cloudy. The acid level is on the label of the vinegar. I had already removed the ziplok bags of water on top, and now there's a pretty thick layer of white scum. See below details answers to picking the best produce, preventing discoloration of your homemade pickles and ensuring your pickles are crunchy every time. To be on the safe side, I have not eaten any stalks with the white specks on it. But if pickles are soft and slippery, they are … •There is white sediment in the jars. When making pickles, use only commercially produced 5 percent acidity cider or white vinegar. What is the white stuff floating in the jar of Dill Pickles? There’s a difference. The jars were stored in the spare bedroom in a cabinet at room temperature. I would guess salt but they seem to be the wrong texture and too big to be salt. Press question mark to learn the rest of the keyboard shortcuts I finally opened a jar a pickles over Thanksgiving weekend and I was very surprised at what happened. I thought the garlic sounded right but they would list garlic in the ingredients if there was any in there. Boil the water you need for pickling for about 15 minutes. Answer: Depends—A small amount of sediment in the jars is normal. A common cause of cloudy pickles is the water that comes out of the tap. Pickles Troubleshooting. Please advise and inform. • If pickles are too acid, increase the sugar; do not decrease the acid. Update: Because this is in the jar when bought, the mayonnaise and rotten suggestions are wrong. Save the homemade or flavored vinegars for things like salads. We want to ensure your pickled creations have the freshest taste and color possible. • “Old,” overly mature cucumbers with tough, bitter skins were used. Calling them pickles is a misnomer. Pickles are crunchy and taste great, I just wash the white stuff off prior to … Press J to jump to the feed. I have a crock of nicely fermented cucumber pickles and intended to refrigerate or can them 3 days ago.....but I got distracted. Get a clear brine by softening the water on your own. This doesn't make the pickles inedible -- you can eat them despite the hard water haze in the jar. I accidentally limed my pickles in an aluminum pan. Dill pickles in jars displayed on shelves at room temperature are not actually pickled, they are fermented. Not to worry; those white/gray flecks are perfectly safe to eat. (Learn more about kahm yeast and what to do about it .) The acidity level of homemade vinegars is unknown and may make the pickles unsafe. Nevertheless, that’s what everyone calls them, right or wrong. When making your own ferments, sometimes you will see a white layer of "scum" on the top, which is also referred to as "bloom". 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