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snooggums ,
@snooggums@midwest.social avatar

Pretty sure they will say refriegerate affer opening somewhere on the bottle. They slap that on pickled or high acidity condiments that probably don’t need refridgeration for safety reasons.

I have no idea if it is necessary, if it extends the shelf life, or has no purpose other than making it more likely for people to throw it out if they don’t put it in the fridge.

I put it in the fridge if it says to assuming it might keep it fresh longer. But if I leave something pickled out overnight I will just put it back in the fridge.

wesker ,
@wesker@lemmy.sdf.org avatar

If you don’t refrigerate them, after a while they’ll give you more diarrhea than usual.

Deadeyegai ,
@Deadeyegai@lemmy.world avatar

Dang thanks for the reminder, kind person. I have some foods to dispose of…

Lost_My_Mind ,

Nom nom nom nom

counselwolf OP ,

nothing was on the bottle, that’s why I was skeptical. it’s too big for our fridge so I wanted to make sure

Lost_My_Mind ,

If it’s not on the bottle, and you get sick, you can sue them and make them suck your dick!

Yeah! American capitolism, baby!!!

felbane ,

Username checks out.

echo ,

snrshopping.com/…/5f4847711e5f7_1598572401.jpg

It says to refrigerate right there on the next line of text covered by the cardboard on the lower left jar in your photo.

remotelove , (edited )
@remotelove@lemmy.ca avatar

I would. While pickling is a good way to preserve food, the food itself needs to stay submerged in the pickling solution if not refrigerated. Acids used in pickling solutions are extremely hostile environments for bacteria.

Big caveat: Pickling and fermentation processes can be very different. One process may work to keep food safe for years, but others may only last weeks or days once the food is exposed to air.

Refrigeration slows down bacterial growth enough for days or weeks of storage, but eventually, robust bacteria will take over if there is just a little bit of air circulation. Warmer conditions with occasional air circulation and some kind of food source just increases the risk of bacteria development exponentially.

Before refrigeration was a thing, picking or salt packing was king. It works well, but it’s easy to screw up. Heck, I think authentic/traditional kimchi production never uses refrigeration and relies on the acids as well as CO2 and basic ethanol production to stay sterile safe.

These days, just throw everything in the fridge. It’s easier and safer because you don’t know exactly what preserving processes were used.

TranquilTurbulence ,

The packaging also offers some hints. It has a glass jar and a metal lid, which might click when you open it. My guess is, that bottle went through an oven before being shipped. Glass is heavy and expensive, which isn’t what the manufacturer wants. They wouldn’t use a packaging like this unless they really have to, which implies heat treatment.

If sterilized properly, that process killed all the microbes in it, which means you can safely ship it and store it in ambient temperatures for a very long time. Chemical reactions still take place, which might affect the taste if you store it for decades or centuries. However, if it’s properly sterilized, microbes aren’t involved in the process in any way. Once the lid is opened for the first time, airborne microbes immediately contaminate the contents and the clock starts ticking.

Salt and vinegar make the environment hostile for most microbes, but not all. This method will clearly help with limiting the growth rate, but keeping the jar in the fridge would be my advice as well. This way, you get the benefit of multiple methods of slowing down the growth rate.

tiredofsametab ,

Almost certainly yes.

dbx12 ,

It usually says this on the label, at least in my country it has a phrase like “Store refrigerated after opening and consume within a few days”.

If it has no instructions or you are unsure, I’d default to yes, put them in the fridge after opening.

JimmyBigSausage ,

Must consume within 20 minutes after opening for guaranteed explosion beyond your wildest dreams.

MeDuViNoX ,
@MeDuViNoX@sh.itjust.works avatar

Store in stomach when opened.

wesker ,
@wesker@lemmy.sdf.org avatar

Typically the label should answer your question. However from experience, I will say yes.

h0bbl3s ,
@h0bbl3s@lemmy.world avatar

I just treat them like regular pickles and refrigerate after opening.

distantsounds ,

Yes, you’ll want to fridge after opening. These and La Preferida’s are our go to brands.

JoMiran ,
@JoMiran@lemmy.ml avatar

You might even say that the brand is your “preferida”.

Contentedness ,

Id say they’ll be pretty safe out of the fridge, but if you keep them in the fridge they might stay firmer longer. Like more bite. They might go mushy in the cupboard.

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