| T O P I C R E V I E W |
| mrs. graham |
Posted - Oct 27 2007 : 10:42:30 AM
I recently made three different gallon containers-full of green tomato pickles, and they're all developing a gray scum on top. Anybody know if I can just skim it off, and how to keep it off?
Thanks in advance,
Marqueta
"Far from the madding crowd's ignoble strife Their sober wishes never learn'd to stray."~Thomas Gray
http://members.aol.com/sweetefelicity My blog http://sweetefelicity.blogspot.com/ |
| 2 L A T E S T R E P L I E S (Newest First) |
| mrs. graham |
Posted - Oct 30 2007 : 10:08:42 AM
Thanks for the answer, Jo. I think the problem was that I didn't have them completely submerged beneath the brine. I've rinsed them off and put them in the fridge. I hope we don't get sick eating them!
~Marqueta
"Far from the madding crowd's ignoble strife Their sober wishes never learn'd to stray."~Thomas Gray
http://members.aol.com/sweetefelicity My blog http://sweetefelicity.blogspot.com/ |
| Hideaway Farmgirl |
Posted - Oct 29 2007 : 12:27:49 PM
Eeewww, Marqueta! Not sure about so-called scum...is it like you get when you cook potatoes, or boil meat; that sort of scummy layer of stuff on top? Did you wash the cucumbers off well before you started? When I make pickles using a 7 or 10 day recipe, sometimes the water will get cloudy and occasoinally, the cukes will feel slick to the touch, whihc may be normal but I rinse them off well and discard any that have gone soft or look suspicious. Sorry I'm not much help, hopefully someone else here will be able to identify the scum and how to prevent it.
Jo
"Wish I had time to work with herbs all day!" |
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