Help! Maybe somebody here knows:
I have previously successfully cured olives in the old traditional sea water method (living on a boat makes this technique very attractive), however today i came to drain and refresh them and a very strong sulfer smell comes of one of my jars... no other sighns of spoil.. (mold, slime, etc...)
What happened? Are they spoiled? What did i do wrong? Can i rescue them?
There must have been sulfur bacteria in your water producing hydrogen sulfide gas you are smelling. If that's the case, heating your water to 160 deg F will kill the bacteria. If its just one of the jars and not all of them, I would suspect some other type of bacteria that may be more harmful.
Can you really tell me that we aren't dealing with suspicious baked goods? And then there is this tiny ad:
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