I have been making refrigerator pickles for a while now and for some reason the liquid is cloudy. In a typical quart recipe, I use
2/3 to 3/4 cup white distilled vinegar
1 to 1 1/2 TBSP pickling salt (ball or mortons)
1 to 4 TBSP sugar
combination of different spices including
red pepper flakes
dill seed on occasion
I bring these ingredients to a boil stirring consistently, then let simmer for 5 minutes.
I add to the sterilized jar
fresh garlic and sometimes dehydrated minced onion and fresh dill in layers. Then I add 1 1/2 tsp pickle crisp before adding pouring in the liquid. Then I add distilled water to within a half inch of the top. Gently spin jar to get rid of air bubbles, then put the lid on. Then I let it set at room temp for an hour or so, then into the fridge.
The pickles have been good, just wondering why they are cloudy.