A canning expert at the state fair told me my pickles failed because I was using tap water with too much chlorine

I switched to filtered water for my next batch of dill pickles and the difference in crunch and clarity was night and day, has anyone else had their water chemistry mess with fermentation results?

2 comments

2 Comments

hugog4313d ago

Ha! I've been there, my pickles tasted like a swimming pool and were mushy as hell.

elliot_allen6513d ago

Did you try adding calcium chloride to stop the mush?