All questions

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
12 answers 175766 views
the professor
added over 7 years ago

Can I add to this question--olives and roasted red peppers?! I'm always wondering this myself.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
davidpdx
added over 7 years ago

I am not a food scientist, but look at it this way: the vinegar used in the pickling process inhibits bacteria and mold growth, which is further slowed if the pickles are refrigerated. Use the senses: if what are meant to be crispy, brightly colored pickles are mushy and dull, smell odd, or are in a cloudy liquid (or taste funny), then get rid of them. If in doubt, pickles (and olives and roasted peppers) are relatively cheaply replaced.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Panfusine
added over 7 years ago

keeping them cold & using dry utensils to handle pickles keeps the spoilage at bay in terms of mold & bacteria. At the same time, these are (or were) live cellular organisms. In due course they will macerate in the brine. the cellular structure that helps the pickle retain its shape will disintegrate, reducing the pickle to a pulpy mass. The subsequent release of the intracellular contents will alter the taste. I do not know the time frames within which this occurs other than one bit of data that I gleaned from watching annual batches of baby mangoes being pickled. they'd turn to mush after about 9-10 months of pickling in brine, without refrigeration

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 7 years ago

Mine haven't yet, and heaven knows I've pushed the envelope. Just last evening I used up the last of a container of mixed French olives I know I got over a year ago and they were so wonderful I was sorry to see the last one go.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Rick Field
Rick Field

Rick Field is the founder of the pickle company Rick's Picks.

added over 7 years ago

Davidpdx provides a good answer, and I would add to it by saying that properly sealed and stored pasteurized pickles will remain in good condition under normal refrigeration for up to six months. Barrel-style or fermented pickles which have not been made in the home canning (i.e. pasteurized) style will only retain their optimal structure and flavor for a week or so. Pasteurized pickles are considered acidified foods... foods which have been made stable (as measured by their final pH) by exposure to heat (the boiling water bath) and acid (vinegar in one form or other).

Answer image

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
latoscana
added over 7 years ago

@the professor - I have brined fresh olives and I can assure you - you will know if one or the whole jar is bad.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
chef of the future 2000
added over 6 years ago

I think it would be obvious if they do eventually go bad.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
atljim
added almost 6 years ago

Pickes and olives in brine or even olive oil I've kept for many many months. Roasted red peppers that come In a jar will usually start to show mold a month or so after opening. The brine on olives will become a little cloudy and will sometimes have a thicker pool at the top of the brine. I'd say they need to be rinsed and used or tossed out at that point.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
DeeJaye6
added over 1 year ago

The only food that never spoils is honey. It may crystallize, but heat it up and it's good as new.

As for pickles, trust your nose, and remember the Food Service motto: When in doubt, throw it out!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Bo
Bo
added about 1 month ago

sharpie....date container is opened next to best by date! undoubt, contact company of product. I am gluten free and bad food is not my friend! dating when product is opened is best way to be safe!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
cranberry
added about 1 month ago

I find the pickles will go soft eventually. But it takes a long time.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52