Hi Stacie, can you share the recipe and the source so we can get an idea of the ingredients and the instructions? On the face of it, it doesn't sound good, but it's helpful to have more detail before giving feedback.

Carol

Here is the recipe that I found.... I got it here from Carolyn....I am wondering if they are still fermenting and if adding more vinegar will stop this action. The plain pickles with cukes that I made at the same time look and taste fine.

Stacie

CALIFORNIA HOT MIX

Pack into clean jars, any size, with non-corroding covers:
Cauliflower florets
Sliced white or yellow onions or whole, peeled pickling onions
Sliced, peeled carrots
Sliced cucumbers
Celery chunks
Red bell pepper
Pepperocini, Anaheim or Ancho pepper, sliced (for Garden Mix)
Yellow Chiles or Jalapenos (for California Hot Mix)

Cover vegetables completely with brine. For each cup of brine, dissolve one teaspoon kosher salt in 2/3 cup hot tap water (use table salt if you don't have kosher salt). Add 1/3 cup white vinegar.

Cover jars and allow to sit on the kitchen counter for one day, then store in refrigerator. To keep longer, refrigerate immediately after making them. Make sure vegetables remain immersed in brine.