As soon as they are peeled and cut, vegetables tend to darken quickly.
They lose their beautiful color and soften. Much less appetizing…
Fortunately, my grandmother gave me an easy trick to prevent vegetables from turning black after peeling.
This effective trick, I share it with you today.
The trick is to rinse them with lightly vinegared water. Watch:
1. Fill a large saucepan with cold water.
2. Pour ¼ glass of white vinegar into the water.
3. Peel and cut your vegetables.
4. Immerse them in the vinegar water for a few minutes.
There you go, no more peeled vegetables that turn black :-)
In addition, this trick helps keep vegetables firm longer.
Of course, you can also dip the vegetables directly in the sink tray without using a container.
Rinsing vegetables with vinegar water not only eliminates all bacteria, but also pesticides. Convenient, isn't it?
