If there is already small spoiling from water on pickle, can I salvage this in any way? Please help.

  • I don't understand "small spoiling from water." Can you explain? – moscafj Jan 29 '17 at 20:53
  • @moscafj Agree. But if it is already spoiling, I don't think it's worth saving. Probably not a good idea. – Cindy Jan 29 '17 at 22:48
  • In India it is commonly believed than any small amount of water will cause pickles to spoil. See: cooking.stackexchange.com/questions/25155/… – Jolenealaska Jan 30 '17 at 10:03
  • ...is "you are working with traditional techniques that are outside the "mainstream" food safety framework, heed any traditional advice that comes with these techniques" acceptable answer here? – rackandboneman Jan 30 '17 at 11:20
  • I read question 25155 and my curiosity is piqued even more. I would really love a scientific explanation, and will keep digging. So far, I've learned that Indian pickles probably undergo lactic fermentation, but typically have oil (often mustard oil) as an ingredient. It is not yet clear whether or not the water-spoilage comment has a scientific basis, but I have seen it mentioned a few time in some searching. I don't think @rackandboneman 's comment is acceptable, as food science/safety applies regardless of tradition. – moscafj Jan 30 '17 at 11:48

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