Canning dilemma- scummy pickles?
So, while I am a regular canner (many jams, butter, beets, tomato sauces, etc), I'm not a pickle pro, and have only made them once before. I tried a batch of garlic and mustard pickles this weekend, and got an ugly result.
These were not multi-day brined pickles- just pack the jars with cukes, and cover with boiling vinegar solution. I was juuuust shy of being able to completely top off my jars, so I made a rash decision- I added a splash of vinegar and water (there was water in the original recipe) to each jar to stretch the brine. When I finished processing, i looked as though there were a million tiny bits of yellow scum in each jar.
Did I create this monster, or is this normal? Is it still edible? I don't want to bother tasting it yet, since they're supposed to set for 2 weeks.... but I'm afraid I don't want to taste it even then. I'd love some feedback from the more experienced folks out there.
Did you use dill flowers in the jars? If so, the hot brine will often make the tiny flowery petals of the mature dill flower fall off and create a yellow confetti.
Otherwise, sorry - I don't know what else would cause such an immediate reaction right after processing.