<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Can anyone tell me why I get mould forming on the final pickling mixture (3
litres water 1.5 litres red wine vinegar 750g rock salt)?

This is at the stage after thorough de-bittering (fresh water every day for
10 days) and before final bottling. The olives are still in the bucket in
this mixture but a mould forms on the top. Tried tipping it all out,
thoroughly scalding bucket and new mixture---same thing!

1. Why?
2. What if I just rinse them make up the mixture for the third time and
bottle them (sterilised bottles)?
3. Could the mould be harmful? (I've sampled some of the olives and
live to tell this tale!)







Judith and Alan Leslie

339 Inlet Road

Bulga NSW 2330

Ph. 02 65 745 305

Mob. Alan: 0421278496

Mob.Judith: 0439745306





[Non-text portions of this message have been removed]
</pre>
</td></tr></table>