I was gifted these garlic dill pickles by a sweet elderly couple that I know from work, but was shocked by the appearance of the brine when I opened up the bag. They were canned on August 6th of this year. This same couple gave me homemade dill pickles last year that were tasty and in ordinary looking, transparent brine. Does anyone know what causes this cloudiness? If I can get past the appearance, are they even safe to eat?
by Mowgster69
12 Comments
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That jar is not safe to water-bath can in, those are NOT safe to eat. To safely can at home you need a two part ring and lid.
Edit: which would be more relevant if these werent likely fermented, whoops
They’re not canned. They’re fermented. The cloudiness is dead lactobacillus bacteria. Should be safe as long as there’s no fuzzy mold. I’d store them in the fridge for long-term quality, but it’s not a requirement.
Better to not test it. Could be botulism could be safe lol. Don’t trust sketchy homemade jarred/canned foods
Agreed that jar and lid would not be safe for shelf stable canning. I am not confident enough in my knowledge of safe fermentation methods for shelf stability.
Looks fermented vs canned. I’d ask her which it was.
Looks like fermented pickles
I ferment often, and lacto ferments don’t look quite like that. Maybe ask for the recipe. This is a non-confrontational way to find out more and assess the safety, without making them defensive.
She might have used iodized salt instead of pickling salt. I still wouldn’t eat it.
Bro open the damn thing and check, acting like you’re bubbleboy and set to die. I drank from a hose and chewed gum that was stuck under the table, and only had 2 covid shots, live a little!
Looks like they’re fermented.