Hello. I made a batch of pickled lemons a couple of weeks ago, from a Madhur Jaffrey recipe. It called for lemons, salt, a little sugar, and a small amount of spices. So far, so good, but in the past few days the liquid has turned quite thick, and a bit reddish in color. Is this normal? I wonder if it has something to do with the pectin in the lemon peel, but I'd feel a lot better if others have had the same experience!