Heinz Mild and Creamy Mustard Pickle 320 g

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But one of our experts, Dr Schenker, takes a more cautious approach because of the way we tend to use these kinds of sauces. Not only that, but a high sugar content forces water out by osmosis, creating an inhospitable environment for microorganisms - even at room temperature. I made it twice and it was exactly what I wanted and remembered from over 60 years ago…It is too expensive to buy in the shop. This acts as a preservative, so there's no need to keep it in the fridge, leaving more space for condiments that need chilling.

What the label advises:Once opened, keep refrigerated and consume within six weeks (Haywards Piccalilli)Refrigeration is only required if you're concerned about keeping the quality and flavour at their peak for longer. Mango chutney What the experts say: Made with wine, this French mustard also contains the preservatives potassium metabisulphite and citric acid.

Fill a pint-sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.

What the experts say: Dr Schenker says: 'There's no need to refrigerate soy sauce, because anything with such a high salt content is highly preserved.' What the label advises:After opening, keep refrigerated and use within three months (Maille Wholegrain Mustard) risk cross-contamination. Putting your toast knife into the honey or dipping a sausage in the mayonnaise could introduce morsels of perishable foodstuffs that could shorten their shelf life. What the experts say: HP Sauce contains preservative ingredients including both malt vinegar and spirit vinegar, so it's fine to keep in the cupboard, along with your ketchup. Dr Schenker says: 'This is just a pure ingredient, so there is nothing that can contaminate it, such as bacteria. Therefore it's fine at an ambient temperature.' Soy sauce

Time to make another batch in between making Sauerkraut, Kimchi, Kefir Milk, Apple Cider Vinegar and Fire Cider Vinegar. Dr Schenker says: 'Fermented foods can last for ages because, technically, they've already “gone off”. However, like wine, they will eventually oxidise, especially as you get towards the end of the bottle and more air gets in.' You may safely sub in zucchini in place of cucumbers in this recipe per Ball Book of Complete Home Canning.

Marks and Spencer Pickled Red Onions

Dr Schenker says: 'Sometimes people keep ketchup in the fridge, simply because they prefer a chilled taste, but otherwise it doesn't need to be refrigerated.' Brown sauce