Are my pickles OK to eat?
Ok, I need some pickle experts here... I just got done making my first attempted batch at homemde pickles -- they are non-dill half-sours. My main question is are they Ok to eat? They smell like pickles, but the brine is rather cloudy... some people say this happens as a byproduct of fermentation, others say it's because of anti-caking agents in other types of salts (I used kosher salt) but usually when they mention the salt issue, it's in the "what went wrong with my pickles" section... and I'm not sure if I can eat them. The pickles aren't too soft (They give a little bit.. but I wouldn't describe them as squishy... but they spring back when squeezed), which I know is a bad sign; and they have turned an olive green. And all else seems to point in a good direction... just seeking that initial confirmation... haha... thanks!
I'm by no means a pickle expert but that sounds fine to me. The best store bought pickles I've had (batempe? It's been a while) come in a cloudy brine. I think we have all been programed only to accept clear broth, brine, vinegar, oil, ect... But sometimes the cloudy stuff just tastes better.
Cloudy is perfectly normal. If the brine doesn't get cloudy you aren't making pickles. Is there a lot of scum on the surface (some scum is no big deal)? Does it smell nasty? If not, taste the brine (be brave).
I'm no pickle expert, but the only batch I ever had go bad was one that sat through a hot spell (mid 80s for several days). But "going bad" means tastes bad, not toxic.
to ease my curiosity, open air, salt-cured isn't prone to botulism, right? just the sealed, anaerobic yet poorly canned items are, right? right?
I did a batch of the salt-cured a while ago and the results looked largely as described. bit too salty for me, but hey, I'm still ambulatory!