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Having jarred loads of Gherkins previously without too much grief I have added a single jalapeno chilli and 3 garlics to the middle jar and after 2 weeks ive noticed a milky appearance to the fluid,the other jars weve done without these 2 additions and the fluid is still clear.
Just wondered if this is normal and im worried about sod all or should I scrap em.

Ive smelled the Gherks in both jars and they smell fine..!!!!

Ive prepped the jars and used the same ingredients otherwise.

Gazza

Did you put whole garlic cloves or where they chopped smaller first?
The reason I'm asking this is, that when you pour boiling hot liquid into jars..the temperature is enough to 'cook' the cucumbers through..but garlic being tougher might not get heated enough right way through the cloves if added in as whole ...this means that there is always danger of botulism..and certainly the colour change in preserving liquid would indicate something is not quite right.
If you want to add whole cloves..you need to give them minute or two in vinegar-spice liquid when you boil it up to allow them to cook a little....otherwise chop/slice them smaller when layering into jars with other ingredients.

My OCD has just kicked in !!!!!! You dont soak the labels off?????!!!!!!!
If you are confident you have prepared your pickles correctly it might be the oils in the garlic?
How do you prepare your pickles?

Duke

http://www.thebigworld.co.uk/how_to_make_pickled_gherkins.htm

weve used the recipes off this link before for chillies and Gherks without any hassle...........but.......

ONLY this season I decided to add some whole Garlic cloves and 1 single Jalapeno to the jar prior to adding the hot white wine vinegar to the jars and it has gone milky.

seems strange for a recipe to ask you to add certain elements if it goes like this.............or maybe it is supposed to.

thanks anyway,im not chancing it and will go without the Garlic cloves in future.

Gazza