I’m starting to think some of these jars are like haunted houses for smells—no matter what you do, the ghosts of pickles past just linger. I’ve tried the usual suspects too: baking soda, vinegar, even a little lemon juice for good measure. I once read somewhere that toothpaste (the plain kind, not the blue sparkly stuff) can work wonders on stubborn smells, and I gave it a shot out of desperation. It actually helped with a garlic jar that was threatening to take over my whole cupboard. Maybe all those years of brushing my teeth with minty paste finally paid off in an unexpected way.
But here’s where I get a little opinionated: I’m convinced some of those “permanent” odors are actually coming from the lids more than the glass itself. The rubber seals or those plasticky linings seem to soak up scents like nobody’s business. I’ve had better luck swapping out old lids or giving them a soak in denture tablets (yeah, sounds weird, but if it’s good enough for grandma’s teeth…). Anyone else notice that, or am I just sniffing too hard?
And honestly, as someone who’s obsessed with keeping things clean-smelling (mouths included), I sometimes wonder if we’re all just fighting a losing battle with certain foods. Like, is it even worth the effort to scrub out a curry jar, or should we just accept its fate and dedicate it to spicy leftovers forever? Curious if anyone’s found a miracle fix—or if you just surrender certain jars to the “smelly shelf” like I do.
I’m convinced some of those “permanent” odors are actually coming from the lids more than the glass itself.
Couldn’t agree more. The lids are sneaky—sometimes I’ll scrub the glass spotless, but that plasticky ring still smells like last month’s kimchi. Have you tried sun-drying them? I swear, a few hours outside can work wonders. But yeah, some jars just end up on the “garlic only” shelf in my pantry.
I’ve noticed the same thing—no matter how much I scrub, that plasticky smell just lingers on the lid, especially after something like curry or pickles. Sun-drying helps a bit, but sometimes it feels like the smell is just baked in forever. Has anyone tried soaking the lids in baking soda or vinegar overnight? I’m always a little nervous about lingering smells, especially if I’m using the jar for something sweet afterward.
That plasticky smell is like the dental cement of kitchen odors... just refuses to budge. I’ve had better luck with baking soda than vinegar, but honestly, neither is a miracle worker if the lid’s already been through the curry gauntlet. Sometimes I sprinkle baking soda straight onto the damp lid, let it sit for a few hours, then rinse—seems to help a bit more than soaking. If all else fails, I keep a “savory lid” and a “sweet lid” rotation. Not ideal, but at least my jam doesn’t taste like last week’s kimchi.
I get the savory vs. sweet lid thing, but have you ever tried leaving the bottles out in the sun for a few hours? I know it sounds odd, but UV can sometimes zap those stubborn smells better than baking soda ever did for my lunch containers. I’m still haunted by a lingering garlic scent from last year, though... nothing’s perfect.
