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.

Any exposed pickle or brine becomes a breeding ground for the bad microbes, which can spread to spoil the entire batch. Too hot . . . too cold . . . just right .

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.

If pickle brine preserves the food, then it makes sense it should last. But does pickle brine ever go bad? The short answer is yes, pickle brine will eventually go bad.

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.

Bubbies' 140-year-old tradition is a time-honored recipe that remains unchanged. In addition to being packed with prebiotics and probiotics, Bubbies Kosher Dill Pickle Chips are certified kosher and non-GMO, are gluten-free, have no artificial preservatives, and no added sugar.

Can you drink Bubbies pickle juice? ›

Many people even enjoy drinking pickle brine straight from the jar!

Pickling was meant to make produce not only tasty but also shelf stable, so they tend to contain much more salt than quick pickled versions. Although both methods can produce a perfectly delicious pickle, a refrigerated pickle tends to have a less salty flavor while retaining its sourness.

Pickle juice is usually very acidic, which creates an environment less conducive to bacterial growth. However, if left for too long, it can still go bad. The most visible sign would be mold growth. If the juice turns cloudy, or if it develops an off smell or taste, it's time to discard it.

If you're pickling something more delicate, like blueberries or thinly sliced onions, let the brine cool to almost room temperature so you don't heat shock the little tender darlings. Make 'em purty. As you're filling your jars, remember to make them look nice.

Pickles have high acidity and high salt concentration. So, bacteria is less likely to grow on pickles. The whitish layer that you see on pickles is kahm yeast. Kahm yeast is a harmless surface yeast.