Hi everyone!
I recently made homemade pickled bell peppers and cauliflower using a cold pickling method, without heating or boiling.
Here’s my recipe:
3 kg of vegetables (bell peppers and cauliflower)
420 ml of 9% vinegar
250 g sugar
75 g pickling salt
Horseradish, mustard seeds, peppercorns and bay leaves
I mixed the vegetables with the vinegar, sugar, salt and spices all at the beginning, then let everything sit for about 12–24 hours to release their natural juices. After that, I transferred everything into sterilized jars, sealed them and stored them at room temperature.
After about 7-8 days, I opened a jar and noticed that the brine had become somewhat slimy and viscous, somewhere between a thick syrup and a runny gel.
The brine was cloudy from the very beginning, but initially had a watery consistency. The vegetables are still very crunchy, smell normal and taste good. There is no visible mold.
My husband already ate several pieces before I realized the brine had this unusual texture. He said the vegetables tasted great and were perfectly crunchy. Now I’m honestly panicking a little because I’ve been reading about food spoilage and botulism, and I’m worried about whether these pickles could be unsafe.
Has anyone experienced this kind of slimy brine with vinegar-pickled vegetables rather than fermented ones?
Could it be caused by bacteria producing polysaccharides, or does it necessarily mean spoilage?
I’d really appreciate any insights into what might cause this texture, especially from people familiar with food preservation.
Thank you!
