How to remove bitterness from cucumbers before s alting: an overview of 8 ways to do when canning

How to effectively remove bitterness from cucumbers before pickling, it is useful for every housewife to know. The fruits become bitter in taste due to climatic conditions, the use of low-quality seeds when sowing, and lack of moisture. In cucumbers, cucurbitacin is secreted, this component is located in the peel. You can remove an unpleasant aftertaste, for this, you should read the information below.

Causes of bitterness

Many believe that bitter cucumber should not be eaten, it will be harmful. This judgment is incorrect, since such a vegetable rather has a choleretic and anti-inflammatory effect.

Typical reasons why cucumbers taste bitter.

1. Lack of potassium, nitrogen in the earth.
2. No regular irrigation.
3. Growing cucumbers in shady areas or greenhouse.
4. Long droughts, heavy rains.

The bitterness of cucumbers is also affected by a sharp decrease or increase in temperature.

Is it possible to roll up bitter cucumbers for the winter?

Cucumbers with a bitter taste can be pickled, preliminary manipulations are carried out to eliminate the unpleasant aftertaste. When using spices, heat treatment before canning, bitterness is eliminated.

Effective ways

The following are the most effective techniques for removing the bitter taste from cucumbers. It is important to clearly follow the listed algorithms in order to get the desired result.

With s alt

Using s alt will help remove the bitter taste from cucumbers quickly and easily. This technique is suitable for those who plan to prepare a fresh, vitamin salad or consume cucumbers in their natural form. Sprinkle chopped cucumbers with sodium, wait half an hour. They must let the juice go, along with it the cucurbitacin will come out. After, rinse the cucumbers under cool water, dry. So you can get rid of bitterness, and vegetables will not be s alty.

Soaking in s alted water

You can eliminate bitterness in cucumbers before pickling by soaking them in s alt water. It is enough to keep it in it for 40 minutes. Place the vegetables in a container, pour cool water, s alt 1 tbsp. for 2 liters of liquid. Cucumbers will give juice, bitterness will go away with it. For the manufacture of fresh dishes, such vegetables are not used. They are only good for pickling or preserving.

Rubbing the cut

To remove the bitter taste from a fresh vegetable, you need to grate its cut. Cucumbers are washed, cut off the “ass”, peeled. In one hand, you should take a whole vegetable, in the other - its back. Quickly make rubbing movements with the “ass” on the cut. Foam should appear, along with which bitter substances come out. After 1 minute, you can taste the cucumber. The technique is in demand in restaurants, canteens.

Combination of methods

Completely unacceptable taste will go away if you use several methods at once. You can combine the technique of rubbing the cut and s alting for fresh vegetables. If you want to remove the bitter taste from cucumbers before preservation, they practice soaking in s alt water and heat treatment.

Preservation using heat treatment

When the cucumbers are already prepared for preservation, and they turned out to be bitter, you should resort to the method below.

1. Rinse vegetables, place in a bowl of cold water, leave for 12 hours. If we are talking about morning filling, change the water every 3 hours.
2. In the morning, peel the cucumbers if they are still bitter. When the taste suits you, you can not do cleaning.

Before you close the vegetables, put a pair of horseradish slices or dry mustard on top of the jars. Pickling removes the bitter aftertaste, because during heat treatment, cucurbitacin is destroyed.

How to prevent bitterness in cucumbers in the garden

When cucumbers grow in the garden, certain manipulations must be performed so that they do not become bitter. The measures are not complicated, do not require much time.

Water the bushes regularly

For irrigation, use only warm water. Since the culture is watered in the evening, it heats up on its own. To check the degree of soil moisture, dig the ground in the garden. It should be wet at least 15 cm deep.

Apply fertilizer to the soil

Cucumbers prefer nitrogen, potassium nitrate. The lack of these minerals can be judged by the condition of the plants. When there is a deficiency, the leaves change color, twist. It is better not to use humus with manure.

Seed Selection

Seeds should be bought from nurseries, pay attention to "sweet" varieties. In most modern varieties, a special gene is present. It is he who prevents the accumulation of cucurbitacin.

Which varieties are not bitter

In different types of cucumbers, the level of cucurbitacin is different. The most bitter varieties have a characteristic cucumber flavor. The hybrids contain minimal amounts of cucurbitacin, also in self-pollinated varieties for greenhouse conditions.

It is advisable to buy varieties marked F1. These include the types of Gerasim, Garland, Doka, Egoza, Mumu, Khorovod, Zabiyaka, Liliput. Sometimes manufacturers immediately mark information on packs that the variety is without bitterness. When non-hybrid varieties are used for sowing, it is important to provide them with irrigation with warm water, abundant fertilizer.

What to cook with bitter cucumbers

Bitter cucumbers can be pickled, prepared as snacks, added to dishes that require heat treatment like stews.

Delicious appetizer of bitter cucumbers "Tenderness". You will need the following products:

• 4 kg cucumbers;
• 5 cups tomato paste, sugar, water;
• 5 garlic cloves;
• 100 g 6% vinegar;
• glass of sunflower oil;
• 3 tbsp s alt;
• tbsp black pepper;
• 1 tsp dried paprika.

Wash cucumbers, divide into 2 parts.Transfer the vegetables to a large container, sprinkle with chopped garlic, paprika, sugar, s alt and pepper. Fill the mass with sunflower oil, tomato paste, send to languish over low heat for half an hour. Add water with vinegar, cover, boil for another 15 minutes. Arrange the vegetable mass in jars, pour over the marinade, sterilize. Screw on the lids of hot preservation, put upside down.

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