Have you ever wondered how long you should keep some of the condiments you are using for your charcuterie boards or sandwiches? Are you curious whether the "use by" date is accurate or just a sneaky way to get you to buy more?  Below is a comprehensive list of the most common sauces, dressings, and relishes used to make charcuterie boards, sandwiches, etc and best practices for their storage before and after they have been opened. 

While I don't recommend ignoring the "use by" dates, this might be a useful reference when you are on the fence about throwing something out. 

Soy Sauce

Before Opening: Store in a cool, dark place, like a pantry.

After Opening: Refrigerate to maintain flavor and prevent mold growth.

Shelf Life

Unopened: 2-3 years.

Opened: Up to 1 year refrigerated.

Prolonging Shelf Life: Refrigeration after opening is key.

Ketchup

Before Opening: Store in a cool, dark place.

After Opening: Refrigerate.

Shelf Life:

Unopened: 1-2 years.

Opened: 4-6 months refrigerated.

Prolonging Shelf Life: Refrigeration after opening.

Hot Sauce

Before Opening: Store in a cool, dark place.

After Opening: Most hot sauces can be stored at room temperature, but

 refrigeration can help maintain color and flavor, especially for those with low vinegar

 content.

Shelf Life:

Unopened: 2-3 years.

Opened: 6 months to 1 year, depending on the type and ingredients. High-vinegar

 sauces last longer.

Prolonging Shelf Life: Refrigeration, especially for sauces with lower acidity.

Butter

Before Opening: Refrigerate or freeze

After Opening: Refrigerate.

Shelf Life: 

Refrigerated: 1-3 months.

Frozen: 609 months

Prolonging Shelf Life: Refrigeration or freezing

Peanut Butter

Before Opening: Store in cool, dark place.

After Opening: Store in cool dark place or refrigerate (refrigeration is recommended

for natural peanut butter).

Shelf Life:

Unopened: 6-24 months. Seriously? Does anyone's peanut butter really last that long? I am pretty sure we've never had to concern ourselves with a shelf life of peanut butter. 

Opened: 2-3 months at room temperature, 6-8 months (refrigeration is

recommended for natural peanut butter).

Prolonging Shelf Life: Refrigeration, especially for natural peanut butter.

White Vinegar

Before Opening: Store in a cool, dark place.

After Opening: Store in a cool, dark place.

Shelf Life: Indefinite.

Prolonging Shelf Life: Tightly seal the container.

Balsamic Vinegar

Before Opening: Store in a cool, dark Place.

After Opening: Store in cool, dark place.

Shelf Life: Indefinite, though quality may degrade after several years.

Prolonging Shelf Life: Tightly seal container.

Olive Oil

Before Opening: Store in a cool, dark place.

After Opening: Store in a cool, dark place.

Shelf Life:

Unopened: 18-24 months. 

Opened: 6-12 months.

Prolonging Shelf Life: Store in a dark glass bottle and avoid exposure to heat,

light, and air.

Sugar (Granulated)

Before Opening: Store in a cool, dry place.

After Opening: Store in a cool, dry place.

Shelf Life: Indefinite, if kept dry.

Prolonging Shelf Life: Keep dry and in airtight container.

Salt

Before Opening: Store in a cool, dry place.

After Opening: Store in a cool, dry place.

Shelf Life: Indefinite.

Prolonging Shelf Life: Keep dry. 

Maple Syrup

Before Opening: Store in a cool, dark place.

After Opening: Refrigerate.

Shelf Life:

Unopened: Indefinite.

Opened: About 1 year refrigerated.Prolonging The Shelf Life:: Refrigerate after

 opening.

Olive Tapenade

Before Opening: Store in a cool, dark place, or refrigerate depending on the product

Prolonging Shelf Life: Keep submerged in brine and refrigerate.

Cornichons (Small Pickles)

Before Opening: Store in a cool, dark place.

Pickled Onions

Before Opening: Store in a cool, dark place.

After Opening: Refrigerate immediately.

Shelf Life:

Unopened: Varies depending on the brand and type (check the package).

Opened: About 1 week refrigerated.

Prolonging Shelf Life: Refrigerate promptly after opening.Store in an airtight

container to minimize exposure to air.If the top of the hummus is exposed to air, a

thin layer of olive oil can help prevent oxidation and spoilage.

Barbecue Sauce

Before Opening: Store in a cool, dry place.

After Opening: Refrigerate.

Shelf Life:

Unopened: 1-2 years.

Opened: 6-12 months refrigerated.

Prolonging Shelf Life: Refrigeration after opening.

Ranch Dressing

Before Opening: Store in a cool, dry place.

After Opening: Refrigerate.

Shelf Life:

Unopened: 1-2 years.

Opened: 1-2 months refrigerated.

Prolonging Shelf Life: Refrigeration after opening.

Blue Cheese Dressing

Before Opening: Store in a cool, dry place.

After Opening: Refrigerate.

Shelf Life:

Unopened: 1-2 years.

Opened: 1-2 months refrigerated.Prolonging

Shelf Life: Refrigeration after opening.

 honey can be liquefied by gently warming it.

 Helpful hints:

If you are storing an open container in the fridge, mark the date it was opened on the lid with a sharpie. If you are storing it in a another container, such as a reusable container, use dry erase marker to easily wash off when need. A piece of painter's tape also works (I keep markers and tape in my kitchen supplies).This works well for any open pantry items too.Use a clear bin to keep all your condiments ketchup, mayo, etc. together. This has been a game changer for me. I have all the side shelves but they never seem to stay together. I'm not saying "somebody" (not naming any names here) won't forget to put it back where it belongs but I find it is more noticeable when it's out of place making it easier to return to its place.   

HOPE YOU FOUND THIS USEFUL! Through my research, I learned a few things I didn't know. Let me know if there are any you didn't know about. If there is anything you would like to add to this list, let me know!