Just ran across this. Great info. I have known about tomatoes for decades but not the cukes. That article also says peppers as well. I will have to try that when I harvest or buy; take half and leave them out and put the other half in the fridge for an experiment.
I have found that keeping peppers in a fine mesh bag…you know that stuff for fairy costumes and whatnot?...keeps the peppers much longer in the vegetable drawer than open or in a plastic bag. Don’t know why. My wife sewed us one with an elastic opening (yea, she’s on the sewing forums…I cover the food!) and we have used it for years.
I hear everyone on the abundance of veggies. I stopped growing zucchinis…they cost too much of a real estate price in the garden and produces way too much for just a couple people. Plus…like you folks in here mentioned I always end up with some from other people anyway! “Ding ding! What’s this? Oh man, more free veggies…”
Right now I can’t stand the sight of a green bean or cucumber…even tomatoes I am sick of processing.
Another idea on the cukes other than pickles is kimchi. Cucumber kimchi if done right is pretty good. It’s something different than dill or sweet pickles and pro-biotic so it’s good for the guts. I like really sour kimchi so the longer it sits, the better it is for me. I have some rotting in the fridge as I type! Oh yea….love that fermentation!