How to Store Pickles So They Last a Year (or More)

The number one rule: a dry spoon, every single time. One drop of water or dal in the jar starts fungus within days.

Keep oil pickles topped up — the vegetable pieces should stay submerged in oil. If the level drops, warm a little mustard oil, cool it, and pour it in.

Store jars away from direct steam and stove heat, in a cool dry cupboard. Refrigerate only fresh, low-oil pickles like ginger — traditional oil pickles actually keep better outside.

And always close the lid tight. Air is flavour's slow thief.