BLEACHING DILL PICKLES. How can I bleach outsides to lighter color safely & not affect the taste?

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

All I can think to say about this question is why would you want to bleach dill pickles...lol?

When dill pickles turn light (white) , they are usually bad. Why change them to white on purpose? The greener, the better!

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.

The vinegar/brine will actually lighten the cucumbers as they pickle. Also, select lighter skinned cukes. But why would you want to???

Why the heck would you want to bleach a pickle? That is gross!

Youve surley topped my idiot list, wtf are you trying to do with bleached Dill pickles, On second thought, I dont want to know

is that even possible?

vinegar?

u can not