Is the pickle jar open? That’s how long they stay fresh.

Whether as a filling, snack or salad ingredient: for many people, gherkins are the stars in the kitchen and always have a pleasant flavor. But how long do pickles keep for after they are first opened? We have the answers.

An open jar of pickles in the refrigerator can turn a habitual trip to the fridge for an afternoon snack into the highlight of the day. Not only are little gherkins perfect for a quick snack on the go, but they are also healthy. They are extremely low in calories and contain important minerals and vitamin K. They also contain beneficial lactic acid bacteria, especially after fermentation in a stone pot, and are therefore particularly good for our gut.

Did you know. Brine is also a truly versatile remedy: it helps with muscle cramps, is good for digestion and is rich in electrolytes. A sip of water is especially helpful after a workout, but drink it in moderation!

An open jar of pickles: how long are they edible?

Unopened pickles can be stored for years, at least until the expiration date is indicated on the jar. After opening the jar, pickles can be stored for at least one to two weeks, although they are best stored in the refrigerator. It is important not to take the pickles out of the jar with your hands, but to use a fork.

You can also tell if pickles are no longer good by performing various “sensory tests ”: look to see if the vegetables have shriveled, if the vinegar and herb mixture has changed color or become milky, if there are no signs of mold on the jar or lid. Taste a small piece of cucumber: if you don’t notice anything unusual, the cucumbers are probably still edible.

Tip: write down on the label or lid the date you opened the jar. If it has been one or two weeks since you opened the cucumbers, examine and smell them especially carefully to make sure they are still edible.

Did you know. The shelf life or expiration date

Infact, according to the Consumer Protection Agency, there is a significant difference in the data provided on food products. If the package has an expiration date on it, the product is generally still safe to eat after that date if the package is sealed and stored properly, and can even be resold. Shelf life is the date to which a manufacturer guarantees that an unopened product will retain its characteristic properties, such as odor, flavor, and nutritional value, if stored properly. The shelf life of some products depends on certain conditions, such as storage temperature. These conditions should be indicated on the label.

On the other hand, the expiration date is mandatory for perishable products such as minced meat, fresh fish or pre-cut salads. After this date, these products can no longer be sold or consumed because of the risk of germs in them causing health problems. Thus, the expiration date marks the last date until which a product can be safely consumed.

Pickles, gherkins, etc.: what is the difference?

Anyone who has ever stood in front of a shelf of canned food in the supermarket has quickly noticed: not only are there countless different manufacturers, but the names of pickles also differ! According to Kühne, the difference between gherkins, pickled gherkins and mustard gherkins can be defined as follows:

Gherkins: small, crunchy pickles that are particularly popular in French cuisine.

• Size : Very small – usually only 3-7 cm long. They are picked very young before they are quite large.
• Pickled: mar inated in vinegar, often with herbs (such as tarragon), mustard seeds, pepper, sometimes with shallots or onions.
• Flavor: sour, spicy, slightly burning – not sweet like some pickles. They are more “spicy” and a bit more seasoned.
• Typically French: The term “gherkins” comes directly from the French language. In France, they are often served with raclette, fondue, tarts or cheese plates.

Pickled gherkins: A special type of pickle marinated in a sweet-sour, strongly flavored broth.

• Size: Medium, usually 8-12 cm long.
• Flavor : Sour-sweet and distinctly spicy. They are more tender than gherkins, sweeter in flavor and not as sour.
• Broth ingredients: sugar, salt, vinegar, mustard seeds, peppercorns, bay leaf, dill, onion, sometimes chili pepper or garlic.

Mustard gherkins: a special type of pickled gherkins. They consist of large ripe cucumbers, peeled, seeded, cut into slices and pickled in a sweet and sour broth with mustard.

• Cucumber variety: Large, ripe salad cucumbers – often from your own garden or from the farmer.
• Flavor: Mild, sour-sweet with a mustard note. They have a softer consistency but are still slightly crunchy.
• Spices: Pepper, bay leaf, onion, sometimes dill or turmeric.

Quick pickling : how to prepare gherkins yourself

If you want to pleasantly surprise your guests next time, you can easily pickle gherkins yourself – it’s actually quite quick and uncomplicated.

Ingredients:

• 1 kg of small pickled cucumbers
• 1 bunch of dill
• 2 tablespoons of mustard seeds
• 1 teaspoon of peppercorns
• 2 tablespoons salt
• 250 ml vinegar (e.g. white wine vinegar)
• 750 ml water

Preparation:

1. Rinse the small pickles thoroughly and trim the tips if necessary.
2. Prepare a clean jar, such as a round-bottomed glass jar, and place the cucumbers in it.
3. Sprinkle the cucumbers with the dill, mustard and pepper.
4. Mix the water, vinegar, and salt in a bowl until the salt is completely dissolved.
5. Pour this mixture over the cucumbers so that they are completely covered.
6. Close the jar tightly and store in the refrigerator.
7. After 3-5 days, the cucumbers are ready to eat.

Tip: if you prefer the famous recipe for your own gherkins, add two garlic cloves and 2 bay leaves along with the spices before pickling the gherkins. The best way to make this dish is to pickle cucumbers in a stone pot!