You know, the kind you put on hamburgers and hot dogs?
Had a BBQ over the weekend and I got stuck with about 3/4 gallon of leftover sweet relish. Would really rather not have to put the whole thing in the fridge.
Will it last any significant amount of time sealed tight (but already opened once) in a cool dark place?
can't see why not, no different to jams or jellies, or even ketchup which I never refridgerate.
My normal 16 oz jar keeps easily for 6 weeks or so in the cupboard.
But... 5 pints to go. I know you didn't ask for recipes, but this may be a fun and auspicious time to try one of those potato salad recipes that use heavy relish.
I've also added huge amounts of it to fried cabbage, kraut and onions.
Chicken salad from poached breast, pounded and shredded with the spiked face of a meat hammer until it's like threads of floss. The texture of the relish will now be front and center, and require very little mayo. Horesradish powder offsets the sweetness.
i'm with smartie.
and fuser, that chicken pounding method is intriguing!
Does the label say "refrigerate after opening"? If yes, that means if anyone gets sick, it's your responsibility, not theirs.
Beyond that, and for the next person who asks, please note that first, it probably depends on how much acid and/or sugar is in it; and second, there is a big difference between jars of things like relish and jam from which the household has dipped only when using a really clean metal spoon or whatever (i.e. wood is hard to get completely clean), and those that have seen more haphazard use, as might be likely if the jar sits on the table where you eat. I'd say that if you can assure this - probably meaning you are the only one using it - then you might take the chance, but I would still not leave it out for long periods of time (it takes me a long time to use up such things).
And, might I suggest, you read the entire thread before posting?
Most times I too request reading earlier replies, but this time I disagreed with them. There's just no way I could recommend keeping 3/4 gallon (as in the original post) un-refrigerated long enough to use it up... and as I thought about it I couldn't see how there would be one answer that would apply to all situations, even for smaller quantities. Now that I think of it, there's the temperature of the room to think about as well...
Were I stuck with that amount, I would decant a reasonable amount (family usage dependent) and dispose of the rest. But grannyslove asked a generic question that I think was sufficiently covered in the previous responses.
Completely agree about decanting, but for the rest I maybe we can agree to disagree? To me, generic questions without basic information cannot be answered realistically without trying to roughly spell out what's involved. Incidentally, there's an ongoing side discussion of sorts about whether people asking questions without reading can see the earlier discussion, e.g. if they are using a mobile device that can't cope with the CH website.
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