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| I made a batch of Lower East Side Full Sour dills according to "The Joy of Pickling". Used a glass container, kept the pickles submerged, and used a glove on top like for sauerkraut. I got good CO2 production over the 2 weeks of fermentation. Today I removed the glove and found grayish patches on the pickles. They smell good...like dill, but I'm a bit concerned about the splotches. Is this just some yeasty growth? Are they OK to eat? |
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- Posted by readinglady z8 OR (My Page) on Sat, Aug 3, 13 at 14:51
| It could be yeast or it could be mold. You will have to remove a pickle from the brine and examine more closely. Dill has a strong odor so odor is not infallible. If the pickles are mushy or soft, then it's some sort of undesirable bacteria and you should discard. Also consider whether the pickles were fermenting at too high a temperature, which can lead to spoilage or you used the wrong salt (i.e. kosher which is less weight per volume than pickling salt) resulting in too weak a brine. The rule-of-thumb is if texture is good, smell is good (of the individual pickle) and a small sample is good, it's yeast and the pickles are fine. However, even if that's the case, you might want to discard the original brine and put the finished pickles in a finishing brine. Brine can get kind of funky, even if it is just yeast. Carol |
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- Posted by coffeehaus 7a Central VA (My Page) on Sat, Aug 3, 13 at 16:07
| Thanks, Carol. We tasted one and it was delicious! Crisy and zingy from the garlic and hot pepper. I used Morton pickling/canning salt so that is not the culprit. So, as you suggest, I will make a finishing brine for longer term storage in the refrigerator. |
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