Decided to try my hand at pickling cucumbers a couple days ago. Made a very strong brine of rice vinegar, salt, crushed garlic, dill, and just a splash of water. This was just for short-term consumption so I didn't do any canning food safety procedures other than making sure the jar was clean. After just a couple days in the fridge the cucumbers looked and tasted great, but I've noticed filmy white deposits near the bottom of the jar. It looks like egg white or spider webs floating in the liquid. It's hard to believe that bacteria could be growing in such a salty acid environment, but could that be it? Maybe it's the vinegar "mother" I've heard about? Please tell me if you know what this is.