I like pickled green tomatoes, and a few years ago, I made a bunch in a 2-gallon glass jar. They turned out perfect, but I forgot about them until recently. I found the jar in the garage and they look as good as the day that I tasted the first one out of the Jar. My wife says that they are no good after all this time. I say that anything pickled will last forever in the brine. Your thoughts?