Chlorine taste to Fermented Pickles and such

Chlorine taste to Fermented Pickles and such

The last couple times I've done pickles and the last time I did
jalapenos, I get a chlorinated taste to the liquid after a couple
days. It mellows after a week or so of continued fermentation,
but it's still there in the finished product.

What causes this? I'm not using iodized salt - just Morton's
kosher salt for this last batch, but I don't think I used this
for the last batch that also tasted this way.

-sw

Re: Chlorine taste to Fermented Pickles and such

Sqwertz wrote:
> The last couple times I've done pickles and the last time I did
> jalapenos, I get a chlorinated taste to the liquid after a couple
> days. It mellows after a week or so of continued fermentation,
> but it's still there in the finished product.
>
> What causes this? I'm not using iodized salt - just Morton's
> kosher salt for this last batch, but I don't think I used this
> for the last batch that also tasted this way.
>
> -sw


I'd try distilled water for the next batch.

gloria p