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.