Storing unused portion of red onion
I like the red onions in my toss salads. Seldom do i use a whole one, because they are usually so large and i want to know how can i keep the already cut onion from going bad. I have tried just about everything, zip lock bags, wrapping in foil or plastic wrap, brown paper bags etc. But for some reason and sometimes the onion becomes slimy on the cut part, at which point i have to cut away a portion of the onion before i can use it.
Best Answer
Take a decent sized cling film, put the onion with the cut part down in the centre. Close the cling film over the round part and twist all the air out of the wrap.
The onion will stay good in the fridge for some days.
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Quick Answer about "Storing unused portion of red onion"
Store cut onions in the refrigerator (or even the freezer)… You can hang on to a halved or sliced onion in an airtight container in the fridge for about one week. Store them in an airtight container (preferably a glass one, as plastic will absorb odor) to decrease oxidation, moisture absorption, and stinkiness.How do you store a partially used Red onion?
THE BOTTOM LINE: Store leftover halved onions wrapped tightly in plastic wrap or in a zipper-lock bag or airtight container in the fridge for up to two weeks. Alternatively, chop them and freeze them for up to six months. Be sure to use the stored onions only in cooked applications.How do you store chopped red onions?
Sliced, cut or diced onions can be stored in the fridge for up to 10 days (4). Simply wrap them tightly in plastic wrap or keep them in a resealable bag. Alternatively, you can purchase pre-sliced onions at many supermarkets. Make sure to keep them refrigerated and use them before their expiration date.How do you store a remaining onion?
Like white and yellow onions, red onions last 30 to 60 days if stored in the fridge. Avoid storing red onions (and yellow and white onions) in plastic bags because the moisture could cause it to sprout or rot faster.You've Been Storing Onions Wrong Your Entire Life
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Answer 2
BaffedCook's answer responds to your question more directly. I'm suggesting a roundabout approach.
Slice the rest of the onion and pickle it. Try your salads with pickled onions instead of raw red onions. Try your other foods with the pickled onions. Salty foods tend to go well with acidic foods.
Pickling is an age-old technique used for preserving foods that still exists to this day because it adds novelty to foods. Anything pickled should last for at least a month more than its normal shelf life.
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