How long do refrigerator pickles last?

[Clovis Sangrail]

I made these pickles on Sept. 23 using slw 's fine recipe --



They got pushed to the back of the refrigerator at some point, and I found the remainders (about a cup and a half of pickles and onions, plus a full quart of brine) today.

They have been cold and sealed and covered with brine. Brine is still clear but a bit reddish from the red onions I put in.

They taste fine, smell fine, and look fine. No signs of mold, and they are not fizzing or anything like that.

I have put all the pickles and onions in one jar and covered with brine, and I put all the extra brine in another jar.

So the question -- If I eat them, will I die of some kind of gut-wrenching, soul-searing, food-borne pathogen death?

And I have a quart of very tasty brine. Can I heat it up and make another jar of pickles?

This is the first thing I have ever canned in my life, and I do not want it to be the last. I don't think you can get into Valhalla if you die from eating bad pickles. But I really want to eat those pickles.

[slw]

Unopened, they will keep for a few months in the fridge if they were canned with sterile jars and hot brine.   Once you open them, I'd say 2-3 months at most.   There are a few tell-tale signs that they’ve spoiled--if their color or texture has changed significantly.  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.  As long as the brine is clear and the pickles are still firm, you're good to go. 

I have reused brine but in a fairly short time period.  If we eat the pickles fairly quickly I will slice a cucumber and toss it into the jar.  This produces pickles that are not as robust tasting but still good. 

[slw]

I will add that it's important that food handling safety rules are followed, and good "pickle hygiene" is a must.  Please don't lick your fingers and go digging in the pickle jar. 

[LoveSalads]

The old visual ,then smell, then taste usually works pretty good. Reminds me of the old Cheech & Chong track.                                                                                                                                         

[Clovis Sangrail]

I think I'm just going to let these go and resolve to eat my pickles in a more timely fashion in the future.

I don't lick my fingers and stuck them in the pickle jar, heavens no; that would be barbaric. But I have been known to take a swig of the juice right out of the jar, which is OK at my house because I'm the only one eating the pickles. And drinking the pickle juice.

Thanks for the help. 

Next question -- Will 1 1/2 ounces of gin kill whatever pathogens might be lurking in half an ounce of pickle juice? Or should I maybe kick it up to 2 ounces? Two ounces of gin ought to kill pretty near anything. 

[scarfguy]

Nov 10, 2024 12:02:45 GMT -5 Clovis Sangrail said:

I think I'm just going to let these go and resolve to eat my pickles in a more timely fashion in the future.

I don't lick my fingers and stuck them in the pickle jar, heavens no; that would be barbaric. But I have been known to take a swig of the juice right out of the jar, which is OK at my house because I'm the only one eating the pickles. And drinking the pickle juice.

Thanks for the help. 

Next question -- Will 1 1/2 ounces of gin kill whatever pathogens might be lurking in half an ounce of pickle juice? Or should I maybe kick it up to 2 ounces? Two ounces of gin ought to kill pretty near anything. 

Hmmm... Just to be sure, I'd go with the 2 ounces of gin and leave out the pickle juice all together.

[Clovis Sangrail]

Nov 10, 2024 13:21:00 GMT -5 scarfguy said:

Nov 10, 2024 12:02:45 GMT -5 Clovis Sangrail said:

I think I'm just going to let these go and resolve to eat my pickles in a more timely fashion in the future.

I don't lick my fingers and stuck them in the pickle jar, heavens no; that would be barbaric. But I have been known to take a swig of the juice right out of the jar, which is OK at my house because I'm the only one eating the pickles. And drinking the pickle juice.

Thanks for the help. 

Next question -- Will 1 1/2 ounces of gin kill whatever pathogens might be lurking in half an ounce of pickle juice? Or should I maybe kick it up to 2 ounces? Two ounces of gin ought to kill pretty near anything. 

Hmmm... Just to be sure, I'd go with the 2 ounces of gin and leave out the pickle juice all together.

As Hawkeye Pierce used to say -- I like my martini 2 to 1 -- Two parts gin and one moment of silence for the vermouth.

[slw]

Actually, the vinegar provides sufficient acid to keep bacteria from flourishing.  Using 5% vinegar is the best thing, next to gin.