I have a jar of (store-bought) pickled gherkins (cucumbers) which were probably opened a couple of months ago, although they’ve been in a fridge the whole time. I was hoping to eat some soon, but there’s a slightly cloudy “sediment” forming on top of them. Last time I ate some they were a little softer than I expected, too. Am I too late? I don’t normally worry about pickled products that have been refrigerated, but it’s always possible I’ve let some kind of contamination in, and I don’t have faith in the acidity of the liquid.
While I’m at it, maybe someone can answer a question I’ve wondered for some time. If I have a jar of anything preserved in vinegar, brine or similar, does it matter if parts don’t stay submerged? Freshly-opened jars of pickles, olives, etc. often seem too full for the good parts to remain fully covered by whatever solution they’re in.