LEFTOVERS are a great way to save money and cut food waste, but keeping them safe and tasty for more than a day or two can be tricky.
But according to Plumbworld, a bathroom and kitchen expert, there is one humble kitchen staple that could help.
The simple, affordable ingredient has been trusted for centuries to help food stay fresher for longer thanks to its natural acidity, which can slow down bacterial growth and spoilage.
Vinegar does not just work for pickling — it can act as a light preservative even in ordinary meals.
When added in small amounts to cooked dishes, sauces or marinades, it can help limit the growth of bacteria and fungi that cause food to spoil quickly.
And with so many households throwing away perfectly edible food, this age-old trick could be a game-changer in modern kitchens.
Vinegar contains acetic acid, which lowers the pH of foods and creates an environment where many spoilage-causing bacteria and mould struggle to survive.
It is a preservation method still used today in pickling and quick marinades, and a splash of vinegar can help protect your leftovers in a similar way.
“The acid in vinegar makes it harder for bacteria to multiply,”; says Plumbworld.
“It is a simple kitchen tool that can boost the safety of your leftovers without complicated steps.”;
You do not need to turn all your food into pickles to prolong your leftovers with vinegar.
Simply adding a teaspoon of the cupboard staple to sauces or dressings before storing can help prolong their freshness.
For cooked vegetables, a light vinegar splash before sealing in the fridge may also delay spoilage.
A splash of white vinegar added to leftover soup or pasta sauce before chilling can help extend freshness without noticeably affecting the flavour.
With grains like rice or quinoa, mixing in a little vinegar-based dressing can slow bacterial growth while adding a subtle tang.
And you should always keep food in airtight containers as well, since proper sealing is just as important.
Plumbworld notes: “Airtight containers work hand in hand with a bit of vinegar — the container limits oxygen, while the vinegar slows bacteria.”;
White vinegar is the go-to option thanks to its neutral flavour, but apple cider vinegar or even mild wine vinegars can work depending on the taste of the dish.
But you should avoid strongly flavoured balsamic or spiced vinegars for delicate foods, as these can alter flavour more noticeably.
Plumbworld’s experts conclude: “Vinegar is one of those brilliant old-school tricks that deserves a place in modern kitchens.
“It helps you cut food waste, protect your health, and keep leftovers fresher for longer.”;
