Once opened, these jars of pickles should be stored in the fridge, and will then follow the same guidelines as refrigerator pickles. Remember: The “use by” date is forunopened jars, so it no longer applies after you dig in.
How long do refrigerator pickles last?
Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You’ll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture. Starting with clean jars, bringing the brine to a boil and using heartier veggies will help you get as much time out of them as possible.
“Things like sturdy pickledcucumbers andradishes will keep longer than fragile veg likepickled red onions,” she says.
Eddie Andre, head of brand experience at Grillo’s Pickles, says their refrigerator pickles—which are packed cold, shipped cold, and sold cold—last for 75 days after manufacturing. To ensure the majority of that time is spent with the customer, they make everything fresh to order, and the cucumbers actually pickle in the jars on their way to grocery stores. In keeping with the other experts’ advice, he says the sooner they’re eaten, the better.
“Within the first two to three weeks is definitely optimal,” he says. “You’ll get the best flavor, the best crunch.”
How do you know when a pickle has gone bad?
Regardless of the type of pickle, there are a few tell-tale signs that they’ve spoiled, including that their color or texture has changed significantly from when you first bought them. (The brine might be cloudier, or the pickles much softer). Surface mold or a bad smell are additional signs the pickles should be thrown out. The fizzy brine I experienced, Smith says, was likely a sign of microbial growth.
“A lot of times when microorganisms grow, as part of the fermentation process they produce carbon dioxide gas,” she says. “And so definitely don’t eat anything that’s discolored or fizzing.”
Note that in the case ofintentionally fermented products that have been preserved by bacteria, such askimchi andsauerkraut, fizzing is okay.Certain types of pickles, such as kosher dills, full sours, and half sours, are also fermented, meaning their acidic flavor comes from bacteria breaking down sugars rather than a vinegary brine.
A bulging lid is also a sign of spoilage, which Andre says Grillo’s experiences when their pickles aren’t kept cold.
“If it gets warm, it speeds up that fermentation process and it will start to get that fermented fizziness,” he says. “A lot of the pressure in the jar will build up and it will cause the lid to dome up, almost like it’s going to explode.”
What’s the best way to prevent pickles from spoiling?
If you’re making pickles from scratch, the first step is to choose a recipe with a one-to-one ratio of water to vinegar, since the vinegar’s pH helps prevent pathogens from growing, Smith says. The vinegar should also have a5% acidity.
The next step is filling the jars to the very top with brine. While this makes for a somewhat messy experience for customers, Andre says it’s essential to keeping their pickles crisp. Laing agrees, adding that submerging pickles in brine protectsthem against mold and bacteria.
Refrigerated jars need to be stored at 40°F or colder, and should be kept clean and tightly shut. McClellan suggests using a paper towel to wipe away bits of spice or pickle that have dried out on the rim, which can more readily introduce spoilage.
Lastly, practice “good pickle jar hygiene” when removing the pickles from the jar, McClellan says. While sticking your fingers into the brinelikely won’t do much harm (the pickle brine doesn’t create a hospitable environment for microbes), it’s still best to useclean utensils or just-washed hands to avoid any contamination.
If all this talk of pickles has you craving a crunchy spear, usethis easy formula to pickle virtually any veggie. Or, take the even easier route andstart with leftover pickle brine.
