You go to the store and purchase salad makings with the best of intentions. Like the busy time-saver you are, you pre-chop your lettuce and your veggies so you can toss a healthy meal together on the go. But, a few days later your lettuce and veggies are mushy and gross. What gives?
A combination of natural gasses, moisture build up, and the act of chopping your veggies can speed of decomposition. But, with a few handy tricks you can make them last long enough to get your money’s worth!
1. Cucumbers:
Cucumbers are tasty when they’re crispy. When they turn mushy … not so much. To keep cut cucumbers fresh longer, try this tip from The Slow Roasted Italian on Ebay: Cut your cucumbers into about 1/4-inch slices. Stack the slices in a sealable container. Then, place a folded paper towel on top of your cucumbers and put a lid on your container. Store your cucumbers upside down (so that the paper towel is on the bottom). The towel will soak up extra moisture.
2. Peppers:
Need to keep your chopped bell peppers fresh a few days more? Try this hack from Livestrong: Use a sharp knife to cut your peppers. A dull knife could damage the exterior of the veggie. Remove the stem and seeds. Then cut into slices or chunks. Lay your pepper slices on a paper towel and wrap the towel around the peppers. Place the paper towel-covered peppers into a bowl and add about 1/2 inch of cold water. This will keep your peppers fresh for about a week.
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