Re: Make your own pickles?
Quote:
Originally Posted by T.G
Peter, I used the blue box Morton's kosher salt for years with refrigerator/vinegar pickles, and all really I experienced was some sediment and clouding of the brine from the anti-caking agent, while some people don't care for that clouding, it's not a big deal IMO. I switched to Diamond Crystal kosher salt a year or two ago to get away from the additives - can't say if it tastes different or not though.
But fermenting is a different process. The additives are going to behave differently under these conditions where we are using live bacteria to sour the cucumbers.
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Gotcha.
Thanks for the clarification.
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