Ok, I need some pickle experts here... I just got done making my first attempted batch at homemde pickles -- they are non-dill half-sours. My main question is are they Ok to eat? They smell like pickles, but the brine is rather cloudy... some people say this happens as a byproduct of fermentation, others say it's because of anti-caking agents in other types of salts (I used kosher salt) but usually when they mention the salt issue, it's in the "what went wrong with my pickles" section... and I'm not sure if I can eat them. The pickles aren't too soft (They give a little bit.. but I wouldn't describe them as squishy... but they spring back when squeezed), which I know is a bad sign; and they have turned an olive green. And all else seems to point in a good direction... just seeking that initial confirmation... haha... thanks!