Last year my crock pickles were a disaster. This year I tried again with what I thought was better results. I did half quick process pickles and half crock following the ball blue book recipes. I was very excited when 25 days in my crock pickles look, smelled, and tasted very good. I thought they were done when I cut the biggest one that was on top and it was olive green all the way through. The next day I started canning them. As I pulled them out of the crock I realized the farther down I went the less done they were. I figured it was too late to turn back now so I continued. I made fresh brine and canned them according to the directions. Now just over a week later they have these white spots on them. The quick process one also seem to be getting the same white stuff. Is it mold? Are they bad? Or is this part of the natural process?

Thanks

Rosie