Guest guest Posted September 1, 2002 Report Share Posted September 1, 2002 Hi Fellow NT'er's I " put up " some dill pickels two days ago. A small amount of white mold(?)is forming across the top of the liquid. The liquid bubbles away very gently. I figured bubbles are a good sign, but the white stuff, well I don't know about that? Should I skim it off? I did add a little vinegar yesterday, as well as the standard NT recommendation of whey in the recipe, hoping it would help. Is the white stuff normal? Any suggestions? Thanks, Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2002 Report Share Posted September 1, 2002 Hi Sheila, The " white stuff " is most likely naturally occurring yeast. Unless it get " furry " then it is mold and you want to trash your batch. Yeast almost looks like small flakes of white floating. Kat http://www.katking.com ----- Original Message ----- From: " h2ocolor1937 " <h2ocolor@...> < > Sent: Sunday, September 01, 2002 2:55 PM Subject: making dill pickels > Hi Fellow NT'er's > I " put up " some dill pickels two days ago. A small amount of white > mold(?)is forming across the top of the liquid. The liquid bubbles > away very gently. I figured bubbles are a good sign, but the white > stuff, well I don't know about that? Should I skim it off? I did add > a little vinegar yesterday, as well as the standard NT recommendation > of whey in the recipe, hoping it would help. Is the white stuff > normal? Any suggestions? > Thanks, > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2002 Report Share Posted September 2, 2002 We make dill pickles every year when I was a kid. We didn't put them up. We just ate them when they were ready. Anyway we always had a layer of white foam or scum on the top when they were very sour. It was never a problem, we just pushe dit aside and got the pickle. In fact my father didn't think they were ready to eat until that stuff formed. I liked them a bit less pickled. Irene At 02:55 PM 9/1/02, you wrote: >Hi Fellow NT'er's >I " put up " some dill pickels two days ago. A small amount of white >mold(?)is forming across the top of the liquid. The liquid bubbles >away very gently. I figured bubbles are a good sign, but the white >stuff, well I don't know about that? Should I skim it off? I did add >a little vinegar yesterday, as well as the standard NT recommendation >of whey in the recipe, hoping it would help. Is the white stuff >normal? Any suggestions? >Thanks, >Sheila > > > Quote Link to comment Share on other sites More sharing options...
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