BreezyCooking
Washing Up
How long do you feel jarred olives safely last in the fridge once opened, & do you do anything special to ensure or extend that refrigerated shelf life?
When I open a jar of roasted red peppers, I always top the jar off with vinegar every time I remove some, & have found this extends the shelf life considerably. I've never tried this with olives, but was wondering if it was worth it.I really like different kinds of olives - everything from the regular pimiento-stuffed & California blacks, to the oil-cured & brine-cured European types. All too often though, I end up with multiple opened jars of olives in the fridge, & can never tell if they're still "good" or not. Of course, if the liquid shows any murkiness or milkiness or there's any other obvious signs of possible spoilage, out they go.I opened up a large jar of "salad olives" the other day, which are just small green pimiento-stuffed olives that were damaged in process, so are sold cheaper than the whole-stuffed ones. I find them economical to add to salads & recipes where I'd be chopping them anyway. Anyway, I noticed that about an inch of the olives are now completely uncovered by the jar liquid. Should I top this up with vinegar so that they're covered? Does it make a difference with olives?
So I guess the gist of all this is: how long do you feel olives last opened in the fridge, & do you add anything to the jar to prolong the shelf life?
When I open a jar of roasted red peppers, I always top the jar off with vinegar every time I remove some, & have found this extends the shelf life considerably. I've never tried this with olives, but was wondering if it was worth it.I really like different kinds of olives - everything from the regular pimiento-stuffed & California blacks, to the oil-cured & brine-cured European types. All too often though, I end up with multiple opened jars of olives in the fridge, & can never tell if they're still "good" or not. Of course, if the liquid shows any murkiness or milkiness or there's any other obvious signs of possible spoilage, out they go.I opened up a large jar of "salad olives" the other day, which are just small green pimiento-stuffed olives that were damaged in process, so are sold cheaper than the whole-stuffed ones. I find them economical to add to salads & recipes where I'd be chopping them anyway. Anyway, I noticed that about an inch of the olives are now completely uncovered by the jar liquid. Should I top this up with vinegar so that they're covered? Does it make a difference with olives?
So I guess the gist of all this is: how long do you feel olives last opened in the fridge, & do you add anything to the jar to prolong the shelf life?