Three days ago I made some pickled jalapenos for the first time. I've done pickled eggs before and followed a similar recipe. I went to check on the jar three days later and was left with this.
All the white globular stuff is...well...I don't know. It shouldn't be there, I know that. The white globular crud is the only thing that's wrong; the other little bits are pickling spice. It looks like fat, but I know there isn't that much fat in peppers. As far as bacteria/fungi, I find it hard to believe that there could be that much growth in three days under refrigeration. The jar is brand new, the seal is intact (I haven't dared break it), and the button on the lid is still sucked down. I've removed the jar from my fridge into ziplock quarantine in my cold garage.
WHAT WENT WRONG!?!