Feuer wrote:

Checking on my pickles today I found they had gotten a bit slimy. This
means I need to toss them, right?

When in doubt, as they say. Without seeing the 'slime' it's hard to
tell. They should not be very slippery.

What went wrong? What do I need to do ... this next time?

Practice the art of benign neglect.

From what you said, the brine is strong enough (approximately 1 tbsp.
kosher salt to 1 cup of water, right?). So it's not a matter of
contamination during the beginning. Perhaps boil the water (boil hard,
full and rolling, for at least one minute) and let it cool before mixing
in the salt.

And sometimes, it just plain happens. You're in the East, yah? You
might want to get a jar of Ba-Tempte brand (Bubbie's on the West Coast
are also salt-brined) and use a couple tbsp. as a "starter."

Supposed to be high 60s, and mid-70s today and over the weekend, maybe
I'll start some kim chee.

B/