: Shelf stability of uncanned vinegar-pickled vegetables So far I've been storing my pickles (beans, sliced cucumbers, chillies; pickled in vinegar, not fermented) in the fridge from day zero, not canned, just in jars with

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Shelf stability of uncanned vinegar-pickled vegetables
So far I've been storing my pickles (beans, sliced cucumbers, chillies; pickled in vinegar, not fermented) in the fridge from day zero, not canned, just in jars with a decently airtight sealing push-top lid.

But I like them, so I'm losing a lot of fridge space to them. (Especially because I want to be eating them and also have some pickling away to be ready when they've finished.)

So I wondered if they really need to be in the fridge? They're submerged in a solution of anywhere from 1:1 white vinegar:water to 0:1 (I like vinegar).

Is the lower temperature really taking care of anything that the vinegar (labelled 5% acidity, so final solution is 2.5-5%) wouldn't? As I understand it, the key to safe lacto-fermentation, which is done at room temperature, is to get a good ferment going quickly enough that it gets acidic enough to ward off 'bad bacteria' quickly.

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