John Myers
Cool cornichons taste great, whether as an accompaniment to bread or straight from the fridge into your mouth. But how long do the pickles last once the jar has been opened? This is how you can tell whether the gherkins in the jar are still edible.
We all have it in the fridge; often at the back or at the bottom: the half-full glass with the pickled gherkins, that at some point – just when exactly? – was opened. One day you need a crunchy side dish for a sandwich – the question arises: Is that still food or can it go away?
We explain how long gherkins usually keep. And how you can tell if pickles are still edible.
How long do gherkins keep?
Unopened, pickled cucumbers can be kept for years. So at least as long as the best-before date (MHD) states on the glass.
The MHD is not an expiry or use-by date. This means that you can usually eat the supposedly “expired” gherkins without hesitation, even if the best-before date has been reached. Especially if the pickled food was stored correctly (namely in a reasonably cool and dark place). The MHD only indicates the date up to which the manufacturer guarantees the quality of the food.
Open pickle jar? Content often still delicious
Once opened: gherkins in vinegar stock can be kept for up to three months once the jar has been opened, possibly a few weeks longer. Assuming, of course, that the jar was in the fridge and sealed (most of the time).
You can tell that pickles are probably no longer good if they fail one of the following “sensory tests”: i.e. they no longer look, smell or taste good.
In concrete terms this means:
- Are the vegetables shriveled?
- Has the Essig-Kräuter-Süd discolored or become milky?
- Are there any signs of mold on the glass or lid?
- Try a small piece of cucumber: if you don’t notice anything unusual, the cucumbers should still be edible.
Tip: Write down on the label or lid when you opened the jar. If three months have passed since the first opening, you should take a particularly close look and smell.
This is how you can tell if food is still good
When handling food, the following generally applies: expiry or use-by dates are binding, but the best-before date should only provide a guide. Instead, trust your senses: eyes, nose, and mouth.
Look closely at the food. Has the color or consistency changed? Can you spot stains, cloudiness, mold, or other warning signs? Sniff. Does the food smell musty, putrid, sour, or fermented? Try a bite. Does the food taste different than usual, sour, bitter, or rancid?
If none of the above characteristics apply, in many cases you can assume that the food in question is still edible without hesitation. Especially if it has been placed airtight, conserved, dried, or made permanently durable in some other way.
