Cloudy Pickle Brine is the Best Kind of Brine | Bubbies Blog (2024)

FAQs

Cloudy Pickle Brine is the Best Kind of Brine | Bubbies Blog? ›

Cloudy brine is a sign that you have a safe, successful, and tasty ferment. Even after all the pickles are gone and you have a jar of delicious brine leftover, don't toss it! Our brine is delicious in salad dressings, tuna, and egg salad, but a lot of people like to drink it straight out of the jar!

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.

Should My Brine Become Cloudy? Yes, it's perfectly normal for your lacto-fermentation brine to become slightly opaque and whitish. It's not dangerous!

It's the cloudy brine that makes it Bubbies! The cloudiness is a byproduct of the natural fermentation process. Some batches are naturally cloudier than others, but all are safe to eat and taste delicious. Bubbie says, “Shake Until Cloudy!” To learn more about Bubbies cloudy brine, click here!

This product uses lacto-fermentation as opposed to a regular vinegar brine. Cloudy brine is normal.

Most bacteria cannot grow well in acid fluids like pickle juice. So its the combination of salt and acid.

But does pickle brine ever go bad? The short answer is yes, pickle brine will eventually go bad. “All items have a shelf life," Bec says. "So I would not hold onto it for more than one to two months after consuming the pickled product."

A 2% saltwater brine is typical for fermenting harder vegetables, such as cauliflower, radishes, carrots, beets, onions, and garlic. For softer vegetables (higher water content), such as cucumbers, bell peppers, and zucchini, a 5% saltwater brine is recommended.

Salt in fermentation encourages the growth of healthy bacteria, while at the same time kills off bad bacteria. We need to be precise when measuring the salt and water, especially when fermenting vegetables that will be submerged in brine. Too much salt may kill off all the bacteria, thus preventing fermentation.

Why are Bubbies pickles so good? ›

Bubbies Naturally Fermented Kosher Dill Pickles are an artistic balance of not only her unique spice blend but also the science of fermentation that gives her salt brine pickles their signature taste and crunch.

The pickles that made her famous, Bubbies Kosher Dill Pickles are naturally-fermented raw, creating her signature cloudy brine. Sour and crunchy, these traditional pickles contain no vinegar or sugar and are preservative-free and Non-GMO.

Once a brine has been used to can something, that's it. You can't do it again because you can't guarantee the acidity level once it has been heated up, hot water processed, absorbed by vegetables and refrigerated for an unknown amount of time. It doesn't look murky or cloudy.

Some batches are naturally cloudier than others, but all are safe to consume and taste delicious. Shake Until Cloudy and Enjoy! Cloudy brine is a sign that you have a safe, successful, and tasty ferment. Even after all the pickles are gone and you have a jar of delicious brine leftover, don't toss it!

A cloudy appearance or a white sediment may indicate the use of table salt rather than canning or pickling salt. Yeast develops and settles to the bottom of the jar. It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation.

It's normal for a fermentation to get cloudy, especially near the bottom of the jar- that's your bacteria so don't worry about that at all!

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

A Cold brine is standard in most pickle recipes, especially when working with a softer vegetable or delicate herbs that you want to retain crispness and flavor (like cucumbers and dill). *Make sure you let a hot brine fully cool down before covering with a lid and putting in the fridge.

One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower.