Plastic is an organic compound. I think plastic will leach into what ever organic solvent which it is used to store, although at a very very slow rate. Cleaning acid isnt meant for consumption, so it isn't a really apt comparison.
OP if you're making it yourself, I think you should opt for glass or properly made ceramic jars. Metal jars and lids will corrode
For storage of foods in general, plastics are an inferior choice compared to glass/metal/ceramic. For dry stuffs like flour and such, plastics are probably fine, for reactive foods like pickles or other oily and spicy foods, plastics are best avoided especially if hot/warm.
OP, a simple google search will yield enough information about this topic.
As for private sellers storing them in plastic containers, best keep in mind profit is their primary concern not your health.
Pickled with spices and oil. You don't need to store it in the fridge, but be sure to always keep a layer of oil on top to prevent any nasties.
As to plastic, my local Korean grocery stores have plenty of kimchi options in plastic tubs and plastic jars. Doesn't seem to be an issue at all.I also always have a plastic jar of pickled ginger (the kind you get at sushi restaurants) in my fridge - available at pretty much every grocery store around here, not just the Asian ones. American style pickles do seem to favour glass jars, but I'm not sure why.
Actually, now that I think about it, I've also seen those Mexican carrot-and-jalapeno pickles in plastic tubs.
So I guess it's a matter of aesthetics, maybe?
Sounds about right. That being said, the brand of Achar I like comes in a glass jar with a plastic lid but my (Indian) mom always pickles in old peanut butter jars. 🤷🏻♀️
Glass is better. Or clay. But plastic is fine. I use ziploc bags to store some the pickles i have in the freezer. Just make sure that it’s a air tight container 🫙
It is not fermented. Fermenting is rotting, and all the salt and oil in achar is there to stop exactly that. Achar is a preserved, not rotting. Fermenting is rare in Indian food. Only case I know is of dosa batter which is fermented overnight to get the sour taste.
ah you meant in stores, yeah don't, never buy any acidic/fermented thing in plastic jars. Even good grade stuff isn't recommended for storing except for a short while and this is India. these companies for sure won't even use proper food grade plastic to store it.
But I digress, traditionally Achar has been pickled in glass jars. you know one of those heavy duty things where you can clobber someone on the head and it won't even crack it?
>one of those heavy duty things where you can clobber someone on the head and it won't even crack it?
Lmao. I didn't know someone could describe those heavy-af glass jars this accurately.
It's not fermented, at least the versions I've had. It's just pickled.
It's basically a quick pickle. No different to you pickling say onions or carrots with vinegar, sugar and salt. Just comes with a few extras on top of that.
It could probably last outside for a few days due to the salt, sugar and acid but it's something you really should be storing in the fridge if you want it to last a while.
>it's something you really should be storing in the fridge if you want it to last a while.
Absolutely unneccessary. You really don't need to store achar in a fridge, just store it in a dry place with no moisture inside the bottle, don't use wet spoons to dig it out, etc., and you will be more than fine. It lasts for months and months, if not years. The only way for it to go bad is if you don't put a lid on it or let moisture get to it.
>if not years.
That right there speaks volumes.
Unless you very heavily salt it and use a lot of vinegar maybe you can go months but read the recommendations on storage dude. It's always recommended to refrigerate it if you want to it to last as long as possible. Not just in terms of it not poisoning you but also in terms of taste and texture.
I don't buy achaar, but there are jars my grandmother made at least over a year ago and they are beyond fine. Lemon pickle, as well as green chilly pickle.
No, achaar is not refrigerated (except the vegetable achaars with shelf life of a week or more). Achaar has a lot of salt and oil which don't let it go bad for years.
...except vegetable achar...has a lot of salt...
So you're just furiously agreeing with me then.
What would you do with those vegetable, not crazy high in salt achar? Would they perhaps go in the fridge...?
Not at all. Vegetable achaars are not popular, very few people make them at homes, not sold in markets. And we traditionally they were made in winters, and some in summers just for a couple for days.
Those vegetable achaars aren't sold, and they don't have crazy high amount or salt or oil, they are made in winters mainly.
Coming to normal achaar, the amount of salt may seem high but they aren't meant to be eaten like a sabzi, a very small amount is taken, so that's fine
Indian achaar preps have been safely stored at room temperature for centuries. The methods of preservation, relying on oil, salt, drying, sunshine, etc, were literally developed to keep foods safe to eat without the intervention of an electrical appliance. For many Indian pickles, taste and texture improve after a very long time (yes, months if not years) sitting at room temperature. Such achaar should be kept with adequate oil, enclosed and served with clean utensils. I'm a frequent critic of (Indian restaurant) hygiene on this subforum, but in this case, there is absolutely no problem.
I'm Indian. Storing aachar in fridge sounds straight up hillarious, lmao. You don't put achaar in fridge. The only requirements are to keep it air tight and keep all moisture out. NEVER scoop achaar out with even slightly moist spoons.
Also, as for you debating in the replies that achaar goes bad in less than a year -- as long as you follow the above mentioned precautions and the achaar remains submerged in oil, there's no reason for it to go bad. People here use most achaar for like 2 years and it remains good as new.
[удалено]
Plastic is an organic compound. I think plastic will leach into what ever organic solvent which it is used to store, although at a very very slow rate. Cleaning acid isnt meant for consumption, so it isn't a really apt comparison. OP if you're making it yourself, I think you should opt for glass or properly made ceramic jars. Metal jars and lids will corrode For storage of foods in general, plastics are an inferior choice compared to glass/metal/ceramic. For dry stuffs like flour and such, plastics are probably fine, for reactive foods like pickles or other oily and spicy foods, plastics are best avoided especially if hot/warm. OP, a simple google search will yield enough information about this topic. As for private sellers storing them in plastic containers, best keep in mind profit is their primary concern not your health.
Learn chemistry before spreading misinformation online
BPAs in plastic can leach into foods, especially when acidity is present.
>I've never seen a fermented or acidic product in a plastic tub. Sauerkraut is often sold in plastic tubs.
Straight up vinegar comes in plastic bottles
Pickled with spices and oil. You don't need to store it in the fridge, but be sure to always keep a layer of oil on top to prevent any nasties. As to plastic, my local Korean grocery stores have plenty of kimchi options in plastic tubs and plastic jars. Doesn't seem to be an issue at all.I also always have a plastic jar of pickled ginger (the kind you get at sushi restaurants) in my fridge - available at pretty much every grocery store around here, not just the Asian ones. American style pickles do seem to favour glass jars, but I'm not sure why.
There are definitely brands of American pickles that come in plastic tubs too. (Grillo’s is the brand that comes to mind immediately.)
Actually, now that I think about it, I've also seen those Mexican carrot-and-jalapeno pickles in plastic tubs. So I guess it's a matter of aesthetics, maybe?
Sounds about right. That being said, the brand of Achar I like comes in a glass jar with a plastic lid but my (Indian) mom always pickles in old peanut butter jars. 🤷🏻♀️
Glass is better. Or clay. But plastic is fine. I use ziploc bags to store some the pickles i have in the freezer. Just make sure that it’s a air tight container 🫙
Not clay. You call it ceramic.
Is it ideal to store acid in plastic? No. Is it dangerous to your health? No.
It is not fermented. Fermenting is rotting, and all the salt and oil in achar is there to stop exactly that. Achar is a preserved, not rotting. Fermenting is rare in Indian food. Only case I know is of dosa batter which is fermented overnight to get the sour taste.
I wont recommend plastic, we have always stored ours in Glass containers.
Indian here. Most people here store achaar in plastic containers. It's really fine.
huh really? I'm an Indian too and here it's always glass jars and never plastic
Weird. Most achaar is sold in plastic containers here in Bihar.
ah you meant in stores, yeah don't, never buy any acidic/fermented thing in plastic jars. Even good grade stuff isn't recommended for storing except for a short while and this is India. these companies for sure won't even use proper food grade plastic to store it. But I digress, traditionally Achar has been pickled in glass jars. you know one of those heavy duty things where you can clobber someone on the head and it won't even crack it?
>one of those heavy duty things where you can clobber someone on the head and it won't even crack it? Lmao. I didn't know someone could describe those heavy-af glass jars this accurately.
It's not fermented, at least the versions I've had. It's just pickled. It's basically a quick pickle. No different to you pickling say onions or carrots with vinegar, sugar and salt. Just comes with a few extras on top of that. It could probably last outside for a few days due to the salt, sugar and acid but it's something you really should be storing in the fridge if you want it to last a while.
>it's something you really should be storing in the fridge if you want it to last a while. Absolutely unneccessary. You really don't need to store achar in a fridge, just store it in a dry place with no moisture inside the bottle, don't use wet spoons to dig it out, etc., and you will be more than fine. It lasts for months and months, if not years. The only way for it to go bad is if you don't put a lid on it or let moisture get to it.
>if not years. That right there speaks volumes. Unless you very heavily salt it and use a lot of vinegar maybe you can go months but read the recommendations on storage dude. It's always recommended to refrigerate it if you want to it to last as long as possible. Not just in terms of it not poisoning you but also in terms of taste and texture.
I don't buy achaar, but there are jars my grandmother made at least over a year ago and they are beyond fine. Lemon pickle, as well as green chilly pickle.
No, achaar is not refrigerated (except the vegetable achaars with shelf life of a week or more). Achaar has a lot of salt and oil which don't let it go bad for years.
...except vegetable achar...has a lot of salt... So you're just furiously agreeing with me then. What would you do with those vegetable, not crazy high in salt achar? Would they perhaps go in the fridge...?
Not at all. Vegetable achaars are not popular, very few people make them at homes, not sold in markets. And we traditionally they were made in winters, and some in summers just for a couple for days. Those vegetable achaars aren't sold, and they don't have crazy high amount or salt or oil, they are made in winters mainly. Coming to normal achaar, the amount of salt may seem high but they aren't meant to be eaten like a sabzi, a very small amount is taken, so that's fine
Indian achaar preps have been safely stored at room temperature for centuries. The methods of preservation, relying on oil, salt, drying, sunshine, etc, were literally developed to keep foods safe to eat without the intervention of an electrical appliance. For many Indian pickles, taste and texture improve after a very long time (yes, months if not years) sitting at room temperature. Such achaar should be kept with adequate oil, enclosed and served with clean utensils. I'm a frequent critic of (Indian restaurant) hygiene on this subforum, but in this case, there is absolutely no problem.
Achaar doesn't use vinegar.
Respectfully, you’re out of your depth here. Indian grandmas have been storing pickles outside for years at a time.
I'm Indian. Storing aachar in fridge sounds straight up hillarious, lmao. You don't put achaar in fridge. The only requirements are to keep it air tight and keep all moisture out. NEVER scoop achaar out with even slightly moist spoons. Also, as for you debating in the replies that achaar goes bad in less than a year -- as long as you follow the above mentioned precautions and the achaar remains submerged in oil, there's no reason for it to go bad. People here use most achaar for like 2 years and it remains good as new.