Serious Eats - seriouseats.com

Pickle juice is not "embalming fluid" despite what some retards may say, and the ENTIRE POINT of pickling things is to preserve them so that they will last longer. It was done before fridges, freezers, or even ice boxes were invented. All pickled products can be kept at room temperature. That's the point of pickling. As long as they're floating in the pickle juice they will not spoil. They'll keep for months as long as they're not exposed to much heat and light. The pantry is usually a better place for pickle storage than the fridge if you make your own in large numbers.

The same is true of jellies, jams, and preserves. No need to refrigerate them, but keep them in a resealable jar nevertheless.

It's sad that these days even people who don't know the point of certain food preparation methods still know how to perform them, and think that makes them qualified to give good advice.

Honestly, it's like you've never heard of the germ theory of disease, or anything about the life cycle of bacteria. Do you think things just magically decay and go bad when left out? No, microorganisms are necessary for that to happen, and the point of picking is that it's a preservative fluid that bacteria cannot live in. Jellies, like honey, are too sugary for bacteria to multiply in them. You can actually clean a wound with honey, because it's sterile.

"Embalming fluid" is formaldehyde and alcohol. It's a smell you'll never forget if you ever smell it. Head to the nearest funeral home and ask them. It's also highly poisonous.