First time fermenting dills. Followed instructions on NCHFP site. Have several questions. I think everything is ok but I want to confirm. Brine is cloudy and has an odor. Not a spoiled odor, but definitely not the dill smell it had when it started. Pickles have a white coating on them that feels a little slippery but, rubs right off and does not feel slimy afterward. Pickles are uniform color throughout and smell like a dill pickle should. Used airtight food grade bucket with a gasket in the lid and air lock to let gases escape but prevented air from reentering. Removed lid and scraped mold and scum every few days as needed. These have been brining for exactly three weeks. Just want to confirm that everything I am seeing is normal since this is the first time I have done it. Thanks for any help.
readinglady
digdirt2
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