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this post was submitted on 03 Jul 2024
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High salt/vinegar content condiments are perfectly fine at room temp for a weeks to months in dry to mostly dry moderate temp climates. That is why air conditioned restaurants which have consistent temps and low humidity leave them out on the tables.
The label is there so someone in Florida doesn't have it go bad in a couple months on their counter. Plus refrigeration extends the time it can go without spoiling, which is great for condiments that are rarely used.