If you had a cookout earlier in the week but didn’t use up all your vegetables, the good news is – you don’t have to be stuck making salads every day to finish them before they go bad. What you can do instead, is to preserve your vegetables so they won't go to waste. Tip #9: Pickle to preserve! Pickling is a fun and tasty way to extend the shelf-life of your veggies. Cucumbers, carrots and radishes are some common vegetables that can be easily pickled with vinegar, salt and w ater, then stored in the refrigerator for a month. You can even add herbs to your recipes to make them tastier! Don’t forget to store your pickled concoctions in air-tight mason jars, and label their expiry dates. But, if you’ve also got excess non-perishable food items, you can avoid wasting them by donating them to those in need. Drop off non-perishable food items* at The Food Bank Singapore boxes located at the Customer Service Counters of our malls*, from now till 30 Sep 2019! Receive a $5 Digital Gift Card if you’re one of the first 10,000 Frasers Experience members to donate a min. of 5 non-perishable food items. Non-perishable food items that are unopened and unused with at least 4-week shelf life, such as: staples, beverages, condiments, snacks, canned food and dried/preserved food. Loose items are not allowed. The malls reserve the right to decline food items that are unsuitable for donation. **Food Bank collection points available at Anchorpoint, Singapore , Bedok Point , Causeway Point, Singapore , Changi City Point, Singapore , Northpoint City, Singapore , Robertson Walk, Singapore , The Centrepoint , Valley Point , Waterway Point , and YewTee Point, Singapore . Find out more: https://goo.gl/FmKYGd
Important: This post has been archived. It may not be valid.Ends 30 Sep 2019
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