Signs Your Pickle Has Gone Bad (And How to Avoid It)
Pickles are meant to last — but not forever. While traditionally made pickles (like ours at Ganesh Pickles) can stay fresh for months or even a year, improper storage can cause spoilage. And trust us, nothing ruins a meal faster than a funky-tasting pickle!
Here’s how to spot the signs of a spoiled pickle, plus expert tips to store your pickles properly so they stay tasty and safe for longer.
1. Strange or Foul Smell
One of the most obvious signs your pickle has gone bad is the smell. Pickles should have a strong, spicy, tangy aroma — but if you notice:
- A rotten, yeasty, or sour milk smell,
- Or any chemical-like odor,
…it’s time to toss that jar.
Tip: Garlic and mango pickles tend to smell strong naturally — but you’ll know the difference between good-strong and bad-strong once you’re familiar.
2. Mold Growth on Top
If you see white or green fuzzy mold on the surface of the pickle or floating on top of the oil or brine, it means air or moisture has entered the jar. This is a clear indication of spoilage.
Common causes:
- Using a wet spoon
- Keeping the jar uncapped
- Storing in a humid area
3. Change in Texture
Spoiled pickles may become:
- Slimy or mushy
- Discolored
- Too soft to hold shape
For example:
- Tender mango pickle turning brown and soggy
- Garlic pickle turning slimy or stringy
That’s not the traditional fermentation – that’s spoilage.
4. Discoloration of Oil or Brine
A little darkening over time is natural, especially with pickles that use cold-pressed oils. But if:
- The oil turns cloudy, milky, or separates oddly
- The brine becomes foamy or gassy
…it’s best to stop consuming and discard it.
5. Off Taste or Fizzing
Pickles should taste bold, salty, tangy, and spicy — not bitter, metallic, or fizzy. If it:
- Tastes off, unusually sour, or flat,
- Has a slight carbonated tingle on the tongue,
…it could mean unwanted fermentation or bacterial contamination.
How to Prevent Pickle Spoilage
At Ganesh Pickles, we craft pickles carefully using traditional Kerala methods. This means you must care for your pickle, just like we did while making it.
Here’s how to protect your pickles at home:
1. Always Use a Dry Spoon
Moisture is the enemy. Even a drop of water can trigger mold.
- Use clean, dry stainless-steel spoons only.
2. Keep the Jar Airtight
Air invites bacteria. After every use:
- Seal the lid tightly
- Avoid leaving the jar open or uncovered
Pro tip: Transfer pickles into smaller jars to reduce air space.
3. Store in a Cool, Dark Place
Sunlight can break down the oil and spices.
Best storage options:
- Kitchen shelf away from stove
- Pantry or closed cupboard
- Refrigeration (for opened or sensitive pickles)
4. Top Up With Oil
For pickles stored in oil (like Garlic, Lime, Cut Mango):
- Ensure there’s always a thin layer of oil covering the pickle
- Top it up with clean oil if needed
Special Note for Kerala Pickles
Pickles like Puli Inchi, Vadukapully Naranga, and Tender Mango need a bit more care in humid climates. They can last 6–12 months or longer with proper storage.
Want to know the shelf life of each type? Read next: [Pickle Shelf Life Guide: How Long Does Each Type Last?] (coming soon)
When in Doubt, Throw It Out
If you’re unsure – don’t risk it. It’s better to discard a suspicious pickle than consume something that could harm your stomach.
Need a refill? Explore our fresh, handmade vegetarian pickle collection online:
👉 View All Pickles by Ganesh Pickles