Get on your way with Susan Jane White’s recipes for reducing vegetable waste

The statistics on food waste in Ireland are quite haunting. According to the Environmental Protection Agency, our households throw away an average of €700 a year. I don’t know about you, but I sure could use a few hundred more in my back pocket right now.

Eggies are one of the top offenders. So, here’s a crazy-yummy way to reduce food waste and save money: just stock up on excess veggies lying around in your fridge. Pickled vegetables last much longer than fresh vegetables and will last for months to come. You’ll save money, you’ll save time (less lugging to the store) and you’ll reduce your environmental footprint. (Food rotting in landfills turns into harmful methane more deadly than carbon to accelerate climate change. Jeesh!)

A simple pickle can be thinly sliced ​​and shaken into a large glass with three tablespoons of apple cider vinegar, one teaspoon of salt, and one tablespoon of golden caster sugar. Leave it on for an hour and you have a delicious little love bomb that will help revitalize boring meals or bland salads. Next time you see a lonely, sad pickle being ignored in your fridge, you’ll know what to do!

In the meantime, try these Turmeric-Infused White Onions. They bring every curry up an octave.


Turmeric pickled onions. Picture by Susan Jane White.

Turmeric Picked Onions

Makes 1 large glass
You will need:

1 large white onion, peeled
½ teaspoon ground turmeric
2 teaspoons freshly grated ginger
A few turns of the black pepper mill
200 ml apple cider vinegar
1 tablespoon high-quality fine sea salt
2 tablespoons of liquid honey

Finely chop 1 onion into wafer-thin crescents. I use a special blade in my Dinky food processor for this, which is both useful and funky. Some cooks prefer to use mandolins. But sharp knives and ninja skills work just as well.

2 Place in a large bowl with the remaining ingredients and toss to coat, making sure to baste each strand of onions with the salty apple cider vinegar mixture.

3 Transfer to a large, clean jar with a lid and let sit at room temperature for half a day before refrigerating for up to three weeks. That’s what I call real fast food. Get on your way with Susan Jane White’s recipes for reducing vegetable waste

Fry Electronics Team

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