Maybe there is a time delay due to temperature? I've seen what you describe
as frothy scum type of fermentation, but my ferments have been quite mild.
Slow fermentation makes a better end product.

"Craig MacLachlan" wrote in message
.. .
I have a recipe that I've been using for several years now to make dill
pickles. It produces some very yummy deli style pickles that I'm very
proud
of. For this recipe, I put all my cucumbers, dill, brine, spices and
garlic
in a large container and let them sit for 3-4 weeks. They usually
ferment,
creating a nasty looking/smelling frothy scum which I scoop off each day.
For some reason, they have not started fermenting yet this year after 3
weeks. The brine turned cloudy and there were a few bubbles the first
couple of days but that's it.

I had this happen once before but luckily, I had three batches on the go
at
once and was able to "back slop" some of the fermenting brine into the
bucket that had not started up, giving it a kick start so to speak.
However, I am unable to do that this year as I am only making one batch.

Any suggestions to get them fermenting would be greatly appreciated.

Also, if they didn't really ferment the way they have in the past, is
there
much chance of them going bad? I mean, could they be dangerous to eat?

Frustrated from faulty fermentation,
Craig