Pickles and Rotten Egg Smell

[Guest guest]

Hi board,

I had written once on another board and got some help, but since I

made the pickles again and got the same problem, I decided I'd rather

post what I did here.

I made pickles using the recipe in the " Nourishing Traditions " book.

I left it for 3 days, but I opened it a few times. After it was

done, it smelled like rotten eggs and it was bubbling on the top. I

used salt and whey.

I followed someone else's instruction of boiling the water, but I did

not let the pickles and dill dry out completely after washing it. I

put it in the jar and let it rest unopened for three days and when I

opened it, it smelled like rotten eggs again. I also used a bit more

salt and whey.

Is this normal? What am I doing wrong? I got the impression that it

was bad, but I don't know if I can eat the stuff despite the smell.

I'm starting to think this is normal for lacto-fermented pickles.

Thanks.

Ann