Ferment question - sulfur smell??

[Guest guest]

Hi all i made a batch of the pickles. I used baby cucumbers and followed the NT

recipe adding lots of garlic and onions. I made a couple gallons worth and

stored in the ball half gallon jars.

Our first 2 jars were fine. I just pulled out a 3rd and it has a slight boiled

egg smell to it. You know the first whiff when you open a ferment is usually

powerful, etc... needs some air to achieve the real aroma. Has a strange taste,

but not bad or gross. But fermented pickles to me already have an odd taste that

i could not put my finger on. This is the first one that has a egg smell though.

I fermented for 2 days on the counter, then in the frige. They were made about a

month ago, or less. It was a huge batch in a 2.5 gallon jar. So it was not

individual ones. I divided it all up for storage. So the first 2 jars and this

one were all fermented exactly the same - they were in a big jar together. The

other jars had all been ran through the very hot dishwasher etc.

I thought i read somewhere eggs = bad bacteria. I am thinking toss, but

wondeirng what happened here? Ideas what caused it, etc?

[Guest guest]

I don't know what went wrong of course but I'd toss it (into the

compost). I made cucumber pickles for the first time this summer and I

think I didn't use enough salt, they were bland and tasteless so I

tossed them. I'm going back to sauerkraut, I know how to do that right!

It could be something as simple as one of the jars itself was

contaminated after it got washed, not an error in your methodology.

Good luck.

Jeanmarie

On Oct 6, 2009, at 6:05 AM, slbooks4me wrote:

> Hi all i made a batch of the pickles. I used baby cucumbers and

> followed the NT recipe adding lots of garlic and onions. I made a

> couple gallons worth and stored in the ball half gallon jars.

> Our first 2 jars were fine. I just pulled out a 3rd and it has a

> slight boiled egg smell to it. You know the first whiff when you

> open a ferment is usually powerful, etc... needs some air to achieve

> the real aroma. Has a strange taste, but not bad or gross. But

> fermented pickles to me already have an odd taste that i could not

> put my finger on. This is the first one that has a egg smell though.

>

> I fermented for 2 days on the counter, then in the frige. They were

> made about a month ago, or less. It was a huge batch in a 2.5 gallon

> jar. So it was not individual ones. I divided it all up for storage.

> So the first 2 jars and this one were all fermented exactly the same

> - they were in a big jar together. The other jars had all been ran

> through the very hot dishwasher etc.

>

> I thought i read somewhere eggs = bad bacteria. I am thinking toss,

> but wondeirng what happened here? Ideas what caused it, etc?

>

>

>

>