What is the best way to store fresh veggies?

Question

I just got a LOT of carrots, cucumbers, onions and potatoes, how can I store them so they will last as long as possible? Also, how do you make pickles from cucumbers?

Answer 1

Artichoke, Globe Buds will keep several weeks at room temperature or up to two weeks in the refrigerator crisper. Keep them dry in a plastic bag.
Artichoke, Jerusalem As with other root crops, the simplest method of storage is to leave it in the ground. It keeps 1 month in a dark, cool place away from intense cold. Keeps well in boxes packed with peat moss.
Asparagus Fresh asparagus will keep in the refrigerator 7-10 days after harvesting. Break off the rough ends and stand upright in 1 inch of water.
Bean, Broad Keep freshly harvested pods in the refrigerator up to two weeks. Shelled beans can be dried.
Bean, climbing or dwarf Do not wash after harvest. Keep in the refrigerator for up to a week. They can be canned or pickled.
Beet Roots will keep for up to 3 weeks in the refrigerator and the leaves for up to a week if stored in an airtight plastic bag. Roots can be pickled or canned.
Broccoli Heads will keep in the refrigerator for up to a week.
Brussels Sprouts Early winter sprouts left on the stem and hung in a cool dry place will keep for up to a month. Singly harvested, they will keep for 7-10 days in the refrigerator. In both cases, remove all discolored leaves and wash just before using.
Cabbage Heads will keep for several weeks in the crisper compartment of the refrigerator. Cabbage can be pickled as sauerkraut.
Carrots Carrots can be left in the ground in cool winter areas. The soil must be kept well drained. Leave the leafy tops attached. Once harvested, the tops can be removed and the carrots stored in containers packed with dry sand. Keep cool. Carrots will remain crisp in the refrigerator for 4 weeks or so if protected in plastic bags. They can be pickled or canned.
Cauliflower Keep in the refrigerator up to a week. Florets can also be pickled.
Celery Stalks will stay crisp for up to 10 days in the refrigerator. Leaves can be dried and chopped and used as a dried herb for flavoring purposes. Seeds are also dried and used in soups and pickles.
Chayote Freshly picked chayote will keep in the vegetable crisper for 1-2 weeks.
Chilies Keep in a cool, dark place for up to a week or in a sealed container in the refrigerator for 3 weeks. Chilies are excellent dried.
Chinese Broccoli Keep in the refrigerator crisper for up to a week.
Chinese Cabbage Keeps well in the refrigerator for several weeks. Keeps for months in a cool, dry place such as a cellar. When ready to use, discard outer discolored and battered leaves. Interior leaves will be firm. Never store in plastic bags.
Chinese Spinach Leaves should be picked and eaten immediately since they go limp after harvesting. Good in salads or steamed.
Cucumber Keep in refrigerator for 7-10 days. The flesh turns soft and translucent (and inedible) at very cold temperatures. Cucumber is the ideal pickling vegetable, especially when young.
Eggplant Fresh fruit will keep 7-10 days in the refrigerator. A good pickler.
Endive Will keep up to two weeks in the crisper. Inner leaves are best for salad.
Fennel Leaves will only keep for a couple of days in the refrigerator.
Garlic Leaves are left attached to the bulb then left to dry in clumps in full sun for a few days. Never let the bulbs get wet. Hang in an open mesh bag in a dry, airy location.
Ginger Mature rhizomes store well in a cool, dry place. If stored too long the flesh becomes dry and the flavor becomes bitter. Once dried, it can be ground into powder.
Kohlrabi Bulbs can be stored in the refrigerator for 7-10 days.
Leek Keeps 7-10 days in the refrigerator.
Lettuce Keeps 7-10 days in the crisper.
Marrow Squash Handle carefully and do not wash or brush skin. Keep up to a week in the refrigerator.
Mushrooms Store in the refrigerator 5-7 days. Do not store in plastic bags. They may be dried or pickled.
Okra Will keep a few days in the refrigerator.
Onion Store bulbs in a cool, dry place in an open weave mesh basket or bag to allow free air circulation. Do not store with other vegetables.
Parsnip Keep in the ground 2-3 months after reaching maturity in cool-cold climates. Keep the beds dry. The low temperatures will convert the starches to sugar, providing a sweet flavor. Freshly harvested vegetables will keep in the refrigerator 2-3 weeks. They may keep a week or two in a cool, dry cupboard.
Peas Pods keep for a short time in the refrigerator. They quickly loose their sugar content. Some varieties freeze well. Peas are best picked and quickly prepared.
Pepper Sweet peppers will keep up to a week in the refrigerator. They make great pickles, and hot varieties can be dried.
Potato Keep harvested potatoes in a cool, dark place with good air circulation. Young or "new" potatoes should not be stored long.
Pumpkin Handle carefully and do not wash or brush the skin of fruit before storing. Keep for several months in a cool, airy place or in boxes. Check occasionally for rotting or damage to skin and flesh.
Radishes Keep 7-10 days in the refrigerator crisper.
Rutabaga Rutabagas have a long storage period in or out of the refrigerator.
Shallot Bulbs will keep in a cold, dry place for several months or the flesh may be chopped and frozen.
Snow Peas Pods keep for a short time in the refrigerator but will lose their sugar content within a few days.
Spinach Leaves will keep in the refrigerator for up to a week but they are better if eaten immediately.
Squash Handle carefully and do not wash or brush skin of fruit before usage. Keeps up to a week in the refrigerator.
Sugar Snap Peas Pods keep for a short time in the refrigerator. The seeds will lose a great deal of sugar content within a few days.
Sweet Corn Sweet corn quickly looses its sugar content and the kernels become starchy. Use as soon as possible. Freezes well.
Sweet Potato Do not wash before storing. Will keep up to 4 months. Do not refrigerate.
Swiss Chard Keeps up to 2 weeks in the crisper but is best eaten when freshly picked.
Taro Root Will keep several months in a cool, dry place.
Tomato Tomatoes will keep 2-4 weeks in the refrigerator although they tend to lose flavor over long periods. They can be pulped then bottled or processed into soups and sauces and frozen.
Turnips Can be stored in or out of the refrigerator.
Water Chestnut Examine the vegetable for rotten spots and remove damaged corms. Unpeeled, they will keep in bags in the refrigerator for up to 2 weeks. If peeled, store in water to prevent browning for up to 2 weeks. Water must be changed daily. They can be dried and ground into a flour. Flavor and texture is lost by canning.
White Radish If the root is solid, it will keep in the refrigerator at very low temperatures for several weeks. They can be eaten raw, cooked, dried, pickled, fermented or preserved in brine.
Witloof Witloof does not store well and becomes limp soon after exposure to light. A greening of leaves indicates development of a bitter taste.
Zucchini Handle carefully and do not wash or brush the skin before storing. They will keep up to a week in the refrigerator.

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CUCUMBER PICKLES

12 lb. cucumbers
10 lb. sugar
1 lg. box pickling spice
1 box powdered alum
1 gal. vinegar or enough to cover cucumbers

Slice cucumbers and soak in salt water for 14 days (enough salt to float an egg). Next, soak in fresh water overnight. Then soak in alum water 12 hours.
Rinse off, heat vinegar to boiling point and pour over cucumbers. Let stand 24 hours, then pour vinegar off. Place layer of cucumbers and then layer of sugar and spices until all is used up. Let a layer of sugar and spices be on top. Let stand 3 days, then pack cucumbers in jar. Do NOT put spices in with cucumbers in jar. Strain juice and pour over pickles.

When you put your cucumbers in brine, put a saucer or something on top to hold the cucumbers under the brine. Cover jar with cloth during the process.

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CUCUMBER PICKLE

Cucumbers of whatever size you have (but pack all of one size in each jar)
Salt
Vinegar
Sugar
Pickling spices

Cut large cucumbers lengthwise into sticks. Small ones may be left whole. Soak overnight in salt water (2 tablespoons salt to 1 quart water). In the morning, rinse cucumbers, pack into quart jars, and turn jars upside down on a towel to drain completely. Add one cup sugar and pickling spice to taste to each jar.

You can read all the recipes from the link given below


http://www.cooks.com/rec/search/0,1-0,cucumber_to_pickles,FF.html

Answer 2

Have you seen those fairly new green veggie bags? There are various bags out there and luckily they are now showing up in markets and some stores. And all the larger health food/natural food stores have them. They remove the moisture which greatly prolongs veggie life. Plus whatever mineral they are made with keeps the minerals while preserving your veggies.

Here take a look at one of them and you'll see what I mean. Bet a store near you has them!

http://www.reusablebags.com/store/evertfresh-green-bags-p-323.html

Sorry I have no clue about pickles as I hate both pickles and cucumbers. I remember my Grandmother making them though, and it was fairly easy but stinky lol (remember I don't like them lol).

Answer 3

You can wrap the carrots, cucumber in kitchen papers (to absorb the moisture) and put them inside a plastic bag and store in the fridge. Or you can freeze the cut carrots and potatoes, but the nutrients will be lost gradually. Thanks!