In today's article I will tell you why does bitterness arise in cucumbers, and also show an effective way to restore the taste of bitter cucumber and make it usable. Let's get straight to the point!
Cucumber is composed of potassium, water, and fiber. The bitterness in these vegetables arises from the appearance a substance called cucurbitacin. Oddly enough, this substance is not only not harmful, but also useful to humans. It has anti-inflammatory properties and boosts immunity. Of course, hardly anyone will eat bitter cucumbers to get the nutrients. Cucurbitacin appears in cucumber as a result of stressful situations during ripening, for example, a draft, irregular watering, dense planting, extreme temperature changes and much more.
The bitterness in the fruit is concentrated, as a rule, at the end where the stalk is. therefore cut off about 2 centimeters from that edge, if the cucumber is bitter, cut slight white foam is visible. In the photo, there is a barely noticeable white foam on the cut of the cucumber, and in fact, half of the cucumber from the side of the stalk was bitter. Although I noticed that this was not always the case, recently I came across a very bitter cucumber, but there was no foam.
To remove the bitterness, you need soak cucumbers in cold water, slightly sweetened, for a few hours, 5-6 will be enough. Add to water for greater effect dill and horseradish (as pictured). If you had to preserve cucumbers with bitterness, then you should soak them in cold water at least 10 hours or canning in hot brine, this will destroy cucurbitacin. If the article was useful to you - put your finger up, and if not signed yet, be sure to subscribe to the channel!