pickles lacking esthetic appeal somehow.
I used a dill pickle mix to do my pickled cukes and carrots. It contained: salt, sugar, natural flavors and calcium chloride (aka pickle crisp). It is just a white powdery substance that you dissolve in your vinegar and water brine. So I made two pint jars: one cukes and one baby carrots. The liquid is pretty much just clear, no bits of spice or dill heads tucked in or bobbing around. I appreciate the convenience of the product but it just looks so...sterile and devoid of character. The proof will be in the eating in a few weeks time I suppose.