I made a large batch of sour pickles from the recipie that was pointed
to here. To summarize, they were put into brine (4 tablespoon salt
per quart), dill and garlic and allowed to ferment at room temp.

The pickles came out fine. They were then put in loosely closed jars
in the refrigerator for two weeks.

Three days ago, I transfered them to clean, but not sterile quart jars
and filled them to the top with the used brine. The jars were
tightly closed and stored in the refrigerator.

Now they have a whitish "fog". Some is floating around the pickles
themselves, some is hovering near the bottom of the jars.

I have not tasted them, but they smell fine.

Is this just the bateria that turned them into pickles?

Is this some strange contamination?

Obviously this is the first time I made sour pickles.

Any advice would be appreciated.

Thanks, Geoff.


--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/