This is due to the special manufacturing process of this specialty and is not a quality defect. Salt-dill pickles are produced using lactic acid bacteria in a special process called lactic acid fermentation. Depending on the duration and temperature of the fermentation, the color of the lactic acid brine can vary. Cloudiness of the brine is typical for the product, as are occasional spots on the pickles or a milky sediment at the bottom of the jar. After the required amount of lactic acid has formed, the pickles are filled and then preserved by pasteurization. Traditionally, lactic acid bacteria have been used for a very long time to produce food. For example, they are found in fermented milk products such as quark, yogurt, or sour cream, but also certain vegetables like white cabbage (sauerkraut) or green beans are treated with them.