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

Hayden Hunt · 2026-05-12T11:30:03.1515+00:00

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?

Librear

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