I've home-canned some pickled vegetables recently and there is a cloudy sediment in the brine. I'd like to know what causes it and how to prevent it. It is not spoilage. It only seems to affect the visual aesthetic of the pickles. Here is an image that shows the sediment near the bottom of the jar  The recipe I'm using is "End of Garden Pickles" on page 323 of Ball's Complete Book of Home Preserving. The ingredients are zucchini, green beans, carrots, pearl onions, bell pepper, vinegar, sugar, dry mustard, mustard seeds, pickling salt, ground cinnamon, ground ginger. I've seen it with other recipes too though. It seems like the cause is probably hard water or starch in the vegetables from this document's mention of "white sediment". Also, this document on judging pickles acknowledges the occurrence of sediment and suggests it's preventable. Unfortunately, neither document shows a picture to compare against and neither gives a tip to prevent it if the problem is starch. Does anyone recognize this sediment and know how to prevent or reduce it? 
"Fresh, whole spices are best to use for pickles. Powdered spices may cause the product to darken and the brine to become cloudy." https://www.canr.msu.edu/news/prevent_pickling_problems 