A cloudy appearance or a white sediment may indicate the use of table salt rather than canning or pickling salt. Yeast develops and settles to the bottom of the jar. It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation.
Take care to pack them tightly and eliminate air bubbles before processing. Large air pockets will work their way to the top of the jar during boiling – this can loosen your fruit. Susan (a friend from work) tells me her mother placed a piece of rye bread at the top of her pickles to keep them submerged.