On Aug 31, 11:42*am, zxcvbob > wrote:
> Beti wrote:
> > I am trying fermented dills for the first time this year. *I used the
> > recipe in SETP minus the garlic and hot pepper.
>
> > They've been in the brine about a week and temperatures have mostly
> > been mid-60s to mid-70s with one day getting up to 80 and last night
> > down to 62.
>
> > The brine is pretty cloudy which I understand is normal and the odor
> > is a little funky but not bad and mostly smells of dill.
>
> > I have them in a glass flour canister with a ziploc bag of brine on
> > top and a ceramic bowl to keep everything submerged. *I've been
> > checking them every couple of days and there was enough opaque white
> > scum on top to skim off. *To do this I had to remove the bowl and a
> > couple pickles floated up out of the brine. *I cleaned the surface of
> > the brine and used a clean bowl to resubmerge everything.
>
> > Is this sounding normal so far? *Do I need to worry that the pickles
> > came up out of the brine?
>
> > Thanks for any input!
>
> *From what I remember (has it really been 40 years?) all that is
> exactly normal. *HTH
>
> -Bob

That does help, Bob. Thanks. I looking forward to trying them now
that they seem to be doing what they are supposed to do.