It takes about an hour for small veggies to plump back up in the water; the larger veggies take longer, about two hours. Also note that you may want to cook your re-hydrated veggies a
little longer than usual ... it helps makes the vegetables taste like
whole vegetables again.
Water Quality Counts
Remember, the quality of the water you use while re-hydrating food IS
important, as the water is being absorbed by the foods that you are
going to eat re-hydrated again – so don't skimp here by using nasty
water! By nasty, you know what I mean! If you wouldn't drink it, don't use it! Make sure it's
good, clean, drinking water.
It's not always necessary to re-hydrate your foods. For instance, you may want to grind up some of your dehydrated garlic to make garlic powder and grind up some dehydrated onions too for onion powder! Don’t forget dehydrated celery for celery powder (add a little salt for celery salt).
If you're making a soup where the vegetables aren't sautéed in
olive oil at the start of the recipe, then go ahead and just add them to
the water (or soup stock or soup base according to the recipe) in
their dehydrated form! For the most part, they'll plump right up in the
water/stock base if you let them sit and cook long enough! Shredded dehydrated cabbage is another vegetable that is great tossed in soup while you're making a pan!