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!
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.
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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