Pickle Issue

Hello,

I am new to this canning stuff and was wondering if someone could help
me? I made some sweet and dill pickles about a month ago. I looked at
them today and there is a white film on the jar around the top of the
liquid. When I picked it up it quickly dissipates and makes the liquid
slightly cloudy. What would cause this? Are they okay? They are not
slimy and smell just fine. I even ate a couple and they tasted very
good.

Al

Did you use pickling salt or oxidized salt? I don't know what difference it
makes, but I was told to use pickling salt for clearer water in the jars.

Dwayne

"The Bull" <[Only registered users can see links. ]> wrote in message
news:1125103020.863701.104890@o13g2000cwo.googlegr oups.com...

I used Ball's sweet pickle & dill pickle mix. I assume they use the
pickling salt.

The white film on top is due to fermentation . It should be removed daily
with a piece of paper towel dipped in to the top portion. Do not shake the
jar . .
==============================================

"The Bull" <[Only registered users can see links. ]> wrote in message
news:1125103020.863701.104890@o13g2000cwo.googlegr oups.com...

They have been processed in a BWB and are sealed.

In article <1125107638.352661.112810@f14g2000cwb.googlegroups .com>,
"The Bull" <[Only registered users can see links. ]> wrote:


Have you contacted Ball? Do and see what they have to say for
themselves.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

I already posted this, but got no reply. So I thought I'd try again.

Made some pickled cucumbers a couple of weeks ago.

Cut diagonally into long rounds, and also into quarters lengthwise,
then dry salted (not in brined) in a colander to allow drip through
overnight.

Rinsed well, then bottled with cold, spiced malt vinegar. (both sweetened
and plain)

Besides the fact that the vinegar was wrong for cucumber (Too sour - even
sweetened),

The pickles were still far too salty and they were soft.

Any Hints, anyone?

Thanks.

-JP.

"JP" <[Only registered users can see links. ].uk> wrote in message
news:431dad5a$[Only registered users can see links. ].uk.tiscali.com...

perhaps it was the kind of salt you used? Most pickle recipes call for
pickling salt. Google salt/pickling salt/kosher salt on this group - you'll
see many opinions about the kind of salt to use. There is a difference.

Kathi,
planning on making zuke pickles tomorrow and only have Windsor coarse
kosher salt on hand....(box says it can be substituted for pickling salt,
but contains yellow prussiate of soda, an anti caking agent - not sure if
crisp results are what I'm gonna get)

"Kathi Jones" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...
<...>
you'll

Used table salt for the salting/Dry Brine. Was going to use Coarse Sea salt,
but had some table salt in the cupboard still sealed, that had been sitting
there (was completely sealed, so it was still ok.) but it did contain a-cake
agents.


Not really nessessarily the softness that was bothering me, more the
saltyness that remained, however, the softness was still an issue.

Thanks for the reply tho'.

--

-J.P. in Lon.

"JP" <[Only registered users can see links. ].uk> wrote in message
news:431f5d32$[Only registered users can see links. ].uk.tiscali.com...
salt,
sitting
a-cake
salt,
if

Well J.P, if you read the all the threads on salt for pickles (like I did),
you will find that to get crisp pickles, you gotta use pickling salt, which
has no additives. So the fact that you used table salt would give you all
the explanation you need for why you have soft pickles. As for the
saltiness - maybe you need to rinse some more?

Kathi.

I bought coarse pickling salt for the zuke pickles I'm gonna make tomorrow.
Not gonna take any chances with regular or kosher salt. Too much work and
too many ingredients to go to waste.