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Favorite Answer
It takes time and the understanding of the science of Lemon juice.
Edit: I misspoke, Lemon juice works on the Cucumber BEFORE it is "pickled". To lighten a "pickle" set it in the sun in it's sealed container with it's pickling juice.
Re edit: I see how this ties into your other question now. The skin is the key, osmosis is the trick
Laura E
All I can think to say about this question is why would you want to bleach dill pickles...lol?
DAWN
When dill pickles turn light (white) , they are usually bad. Why change them to white on purpose? The greener, the better!
Diane T
Won't the vinegar do that for you? Who would want to eat a pickle that had been bleached!!!! Is that even safe???Assuming your not using a product that is not edible.
justme
The vinegar/brine will actually lighten the cucumbers as they pickle. Also, select lighter skinned cukes. But why would you want to???