Make your own pickles?

[pnoon]

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.

Gotcha.

Thanks for the clarification.