I made cucumber pickles with a variety of herb options. I am/was attempting a wild yeast, non-vinegar pickle (it worked last year...) This year though, there are varying degrees of a bluish scum on the top and cloudy liquids. The question is where is the line of 'skunked' and should be ditched versus skimmable and savable.

Out of 6 jars, two are clear, two murky, and two substantially 'icky' - interestingly (or importantly?) the breakdown was by herb additive. All grown in my garden. The clear was tarragon/garlic, the murky was thyme/pepper/garlic (light), and the icky was sage/rosemary/garlic/red pepper.

• Posted by: KayBee
• September 19, 2010

• 2771 views
• 3 Comments

• pickling
• food spoilage