When we talk about “pickles”, we are often referring to pickled cucumbers. However, pickling is used to extend the storage life of many other foods too. It uses either vinegar, an acid, or brine to do so.
While most of us are familiar with pickled vegetables such as cucumbers or onions, other foods such as fish, eggs, cheese, and meat are also preserved this way.
Today’s question is, “How long do homemade pickles last unopened?” Most pickles will last for two years and more. Let’s explore this a little further.
What makes pickled foods last?
The acidic nature of the pickling vinegar (pH 4.6 or even less), plus the high salt content, makes it impossible for enzymes to work and germs to multiply.
Also, the herbs and spices that are added to the pickle jar are not just put there for flavor. Many of them, such as garlic, cinnamon, cloves, and mustard, have antimicrobial properties.
If the pickles do not contain vinegar, they will be preserved by a method known as brining. Salt is added which draws out the natural liquid inside the fruit or vegetable. (Kimchi and sauerkraut are made this way.)
Once a natural brine has been produced, fermentation at room temperature occurs due to the presence of lactic acid bacteria. These generate the acidity necessary to preserve the food.
Will sterilizing home pickles help them last longer?
No. Unlike other canning methods, pickling in vinegar or fermentation does not require the food or containers to be sterile. That is because the acidity or salinity of the pickles plus the exclusion of oxygen, when they’re unopened, will preserve them.
Of course, the bottles and the food should be carefully washed so that everything is clean before pickling commences.
How Long Do Homemade Pickles Last Unopened?
Like other foods, pickles can go bad. The usual reason is the age of the pickle. Try to use them up within two years of making them. This is why you should always include the date you made and bottled the pickles on the jar label.
Another reason for pickles going off is incorrect storage, particularly after opening. Before opening, store your pickles in a cool, dry, dark place. Once opened, store them in the fridge.
That said, pickle-caused food poisoning is extremely rare. There hasn’t been a case reported in the U.S. for over 50 years.
Have my homemade pickles gone off?
Here’s how to tell if your home preserves or store-bought pickles are unsafe to eat.
- Mold. If you see mold (usually white, greyish, greenish, or black) on top of the pickles in the jar, toss them.
- More sour than usual. A particularly sour, unpleasant taste may indicate the presence of bad bacteria.
- Mushy. Pickles are usually crispy with a “bite”. If yours are soft and mushy, they are either too old to eat or have gone off.
- Strange color. If pickles aren’t their usual bright color, throw them out.
- Bulging lid. This is a definite no-no for any canned or jarred foods. Definitely throw it away.
Bottom line – How long can I store my unopened pickles safely?
You can store an unopened, sealed jar of pickles for up to 24 months after the expiry date provided there are none of the above signs. You can store them in a cool, dark pantry, cupboard, basement, or fridge.