The only time I have seen something like you describe is if the jar got shaken and all the sediment that normally settles out in the bottom gets mixed back up. Usually settles back out pretty fast. Still mixing a fresh brine for storing them sure wouldn't hurt anything. Many make fresh brine for canning them once the fermentation is done.

Dave

All is good with your fermentation of the Dill pickles: A cloudy brine or white sediment means the vegetable are fermenting well. Here is the web site that offers up the information. https://extension.umn.edu/preserving-and-preparing/how-make-fermented-pickles

ekgrows, mine did the same thing. I only had enough pickles with our weird summer weather to do a gallon of fermented dills, so they are packed in the refrigerator in half gallon jars instead of canned or processed. The brine cleared back up after a couple of days, the sediment apparently settled back to the bottom.

Annie