When I buy olives in brine the jar always says “Consume within 14 days of opening”. What dangers, if any, am I exposing myself to after scarfing down a dozen olives from a jar I opened a few weeks before Christmas?
A dozen - none. Pah! I’d eat those for breakfast.
13? Now that’s an unlucky number. Wouldn’t touch it with a 10 foot Kalamatian.
Not a danger, but they tend to grow really odd halotolerant yeasts.
So, if I finish all the pickles and add cucumbers and peppers to the juice left in the jar am I going to make myself sick?
I love olives and buy them frequently from a Middle Eastern market. They have a dizzying array of different types of olives, which the customer ladles out from large metal bins. I doubt the brine (or oil, depending on the type of olive) and the olives themselves are completely refreshed or replenished every 14 days…I thought brine was a preservative and inhibits bacteria growth, so brined foods would last quite a long time.
Re-using pickle juice is a common thing, and I don’t recall ever reading cautions on discarding pickles after 14 days.
Thanks for the neat link Chiroptera. Mmmmm… Pork chops!