You only need to refrigerate pickles after opening if they’re not shelf-stable.
Canned pickles that have been properly processed using a USDA-approved method are safe at room temperature until opened—and even after, if stored well. But quick pickles, fermented pickles, or anything unpasteurized should be refrigerated immediately, or you risk losing flavor, texture, and safety.
Whether you’ve just made a batch of homemade dill pickles or opened a store-bought jar, the question always comes up: “Do these need to go in the fridge now?” The answer depends on how they were made—and how long you want them to last.
When Pickles Must Be Refrigerated
If your pickles are:
- Quick pickles (made in the fridge, not canned)
- Fermented or unpasteurized
- Sold from a refrigerated section of the store
They absolutely need to be kept cold. These types of pickles are not shelf-stable and can spoil quickly at room temperature. This includes most refrigerator pickles and homemade brined pickles that haven’t been processed in a boiling water bath.
Once you’ve opened the jar, even shelf-stable pickles benefit from refrigeration. According to the USDA, once opened, jars that sit out longer than 2 hours should be discarded—even if they were originally canned.
🧂 Tip: If you’re storing pickles in the fridge, make sure they’re submerged in brine. Exposed vegetables will soften and spoil faster.
What About Canned Pickles?
If you’ve canned your pickles using a water bath method—and followed USDA guidelines—your jars are shelf-stable for up to a year or more, unopened. Once opened, they should go in the fridge for best quality.
💡 I often refer readers to my full step-by-step guide on canning your pickles for long-term storage. It walks through safe water bath processing so you can store your jars in the pantry without worry.
Signs Your Pickles Have Gone Bad
If you’re unsure whether a jar left out overnight is still safe, check for:
- A strange or sour smell
- Cloudy or fizzing brine (unless they’re fermented)
- Mold or film on the top
- Mushy texture or dull color
- A bulging lid or broken seal
If any of those are present, it’s best to throw the jar out. As much as I hate wasting food, a questionable pickle isn’t worth the risk.
How Long Do Pickles Last in the Fridge?
Here’s a quick breakdown:
| Type | Unopened | Opened (in fridge) |
|---|---|---|
| Water-bath canned pickles | 12–18 months | 2–4 months |
| Commercial pickles (pasteurized) | 1 year past best-by | 2–4 months |
| Quick or refrigerator pickles | Not shelf-stable | 1–2 months |
| Barrel/bulk store pickles | Not shelf-stable | Use within 1 week |
Want to learn more about the difference between refrigerator pickles and water bath canning? I break down the pros and cons of both methods—plus which gives you a crisper crunch.
How to Can Pickles for Long-Term Storage
If you want your homemade pickles to last more than a few weeks in the fridge, canning is the way to go. It’s what transforms your jar from a short-term snack into something that can sit safely in your pantry for a year (or more) without spoiling.
There are two main canning methods, and the one you choose depends on the acidity of your recipe. For pickles—which are high-acid foods thanks to the vinegar—you’ll be using water bath canning, not pressure canning.
Why High Heat Matters
Both methods rely on heat to kill off bacteria, yeasts, and molds that can spoil your food. That heat also deactivates enzymes that cause texture and flavor changes over time. According to food safety experts at the West Virginia Extension, it’s this combination of temperature and timing that keeps your food safe.
Pressure Canning (for Low-Acid Foods Only)
This method is for low-acid vegetables like green beans, corn, or carrots. Since they don’t have enough acidity to fight off botulism on their own, they need the higher temperatures only a pressure canner can reach (240°F or more). Do not use this method for pickles—they’ll come out mushy and overcooked.
You can read more about which foods require pressure canning in my full list of low and high acid foods for canning.
Water Bath Canning (Perfect for Pickles)
This is the method most home canners use for preserving pickles, fruit jams, relishes, and tomatoes. Once you’ve packed your pickles in sterilized jars and covered them with hot brine, you’ll place them in a boiling water bath for 10 to 15 minutes depending on jar size. The heat forces out air, seals the jar, and kills any lingering microbes.
Here’s what water bath canning works well for:
- Pickles and relishes
- Fruit jams and jellies
- Salsas and chutneys
- Tomatoes (with added acid)
- Sauerkraut
Want to see the process in action? I walk through the full method step-by-step in this video on canning cucumber pickles using vinegar.
Once sealed and cooled, these jars can go straight into your pantry—just make sure to label them with the date. For the longest shelf life, store your pickles in a cool, dark, and dry place. I like to remove the rings once they’ve sealed so I can quickly spot if a seal breaks down the road.
Bottom Line
If it’s been canned properly, pickles don’t need refrigeration until opened. But if it’s a fridge pickle, fermented, or anything unpasteurized—keep it cold from the get-go.
If you’re ever unsure, play it safe and toss it in the fridge.
Thanks for stoppin’ by!
Jelly Grandma
👉 For a complete beginner-friendly guide, check out How to Pickle Just About Anything (Safely and Deliciously).
Anne James—lovingly known as Jelly Grandma—is a professional canner, seasoned home cook, and lifelong preserver of traditional Southern skills. With over 55 years of hands-on experience in canning, gardening, cooking, and quilting, Anne brings generations of wisdom to every guide she writes.
Featured in both local media and by national brands like Hershey, Anne now shares her knowledge through PreservingSweetness.com and her YouTube channel, helping others rediscover the “old ways” of living well and making things from scratch.