The usual scum and mouldy bits of detritus on the surface of the water to spoon away. The mould is aerobic, that's why you have to submerge the pickles, so only the anaerobic fermentation bacteria can eat them. A few bins needed topping up water. A couple had white snowflake colonies instead of the usual green mold. I dunno what that is, but I just spoon some of it out and make sure the pickles are underwater.

So far so good.