MeggsyGardenGirl
Chillin' In The Garden
I think the vinegar and to some extent the sugar would have protected against spoilage and botulism. But I know that garlic can carry botulism spoors and it is not recommended to keep home made garlic oil for a long time for that reason. I avoid making flavored oils as gifts because of it, but I do make lots of different flavored vinegars. I have some chive blossom vinegar ready to go from this spring's bloom.
I have kept refrigerator half sour pickles for up to a year...but by that time they are whole sours! They get soft and sort of translucent, and we don't like them.
I also date most everything, including my dried herbs and spices. Though they don't spoil, they do lose flavor over time.
I have kept refrigerator half sour pickles for up to a year...but by that time they are whole sours! They get soft and sort of translucent, and we don't like them.
I also date most everything, including my dried herbs and spices. Though they don't spoil, they do lose flavor over time.