When strawberries are in season, it’s hard to resist buying the 2lb packs…especially when they go on sale for $3.99 or *gasp* $2.99 (only saw that price once this summer…should have bought out the store.) We go through stawberries pretty fast around here but I feel like I usually end up throwing out the last few cause they get moldy so fast! I stopped buying raspberries and blackberries last year for this reason too..we just couldn’t eat them fast enough! Lucky for me (and now for you too) my sister-in-law shared a little trick this past spring for keeping berries mold-free longer so you actually have time to eat them.
Mold hates…wait for it…vinegar. Vinegar is just one of those amazing things that I take for granted all to often. It has so many amazing uses (I’ll be sharing more soon so stay tuned!) and can be used in so many ways. To keep your berries looking and tasting their best for a lot longer, swish the whole batch around in a solution of 10 parts water to 1 part vinegar as soon as you get home. You can use plain white vinegar or apple cider vinegar and, because it is so diluted, you don’t even have to worry about your berries tasting funky afterwards (though I still give them a good wash/rinse when it’s actually time to eat just to make sure they are extra clean.)
Any other foods growing penicillin way too fast in your fridge? How do you keep the mold at bay?