TOP 8 ways to effectively remove bitterness from cucumbers before pickling

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

Causes of bitterness

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

Typical reasons for the bitter taste of cucumbers.

1. Lack of potassium and nitrogen in the soil.
2. Lack of regular irrigation.
3. Growing cucumbers in shaded areas or a 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; first, manipulations are carried out to eliminate the unpleasant aftertaste. When using spices and heat treatment before canning, the bitterness is eliminated.

Effective ways

Below are the most effective techniques for eliminating the bitter taste in cucumbers. It is important to strictly follow the listed algorithms to get the desired result.

With salt

Using salt will help remove the bitter taste from cucumbers quickly and easily. This technique is suitable for those who plan to prepare a fresh, vitamin-rich salad or consume cucumbers in their natural form. Sprinkle the chopped cucumbers with sodium and wait half an hour. They should release juice, and cucurbitacin will come out with it. Afterwards, rinse the cucumbers under cool water and dry. This way you can get rid of bitterness, and the vegetables will not be salty.

Soaking in salted water

You can remove the bitterness from cucumbers before pickling by soaking them in salt water. It is enough to keep it in it for 40 minutes. Place the vegetables in a container, add cool water, add 1 tbsp salt. for 2 liters of liquid.Cucumbers will give juice, and the bitterness will go away. Such vegetables are not used for making fresh dishes. They are only suitable for pickling or canning.

Rubbing the cut

To remove the bitter taste from a fresh vegetable, you need to grate its cut. The cucumbers are washed, the “butt” is cut off, and the peel is removed. You should take the whole vegetable in one hand, and its back part in the other. Quickly make rubbing movements with your “butt” against 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 and canteens.

Combining methods

A completely unacceptable taste will go away if you use several methods at once. You can combine the technique of rubbing the cut and processing it with salt to eat vegetables fresh. If it is necessary to remove the bitter taste from cucumbers before preservation, they practice soaking in salt water and heat treatment.

Preservation using heat treatment

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

1. Rinse the vegetables, place in a bowl of cold water, and leave for 12 hours. If we are talking about morning filling, change the water every 3 hours.
2. In the morning, remove the skin from the cucumbers if they are still bitter. When the taste suits you, you don’t have to bother with cleaning.

Before sealing the vegetables, place a couple of cloves of horseradish or dry mustard on top of the jars. Marinating removes the bitter taste, since heat treatment destroys cucurbitacin.

How to prevent bitterness in cucumbers in the garden

When cucumbers grow in the garden, it is necessary to perform certain manipulations so that they do not become bitter. The measures are not complicated and do not require much time.

Water your bushes regularly

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

Add fertilizer to the soil

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

Seed selection

Seeds should be purchased from nurseries, and pay attention to “sweet” varieties. In most modern varieties, a special gene is present. It is this that prevents the accumulation of cucurbitacin.

Which varieties are not bitter?

In different types of cucumbers, the level of cucurbitacin differs. The most bitter varieties have a characteristic cucumber taste. 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 species Gerasim, Garland, Doka, Egoza, Mumu, Round Dance, Zabiyaka, Liliput. Sometimes manufacturers immediately mark the packs with information 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 and abundant fertilizers.

What to cook from bitter cucumbers

Bitter cucumbers can be pickled, made into snacks, or added to dishes that require heat treatment, like a stew.

Delicious snack made from bitter cucumbers “Tenderness”. You will need the following products:

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

Wash the cucumbers and divide into 2 parts. Place the vegetables in a large container and cover with chopped garlic, paprika, sugar, salt and pepper. Season the mixture with sunflower oil and tomato paste and simmer over low heat for half an hour. Add water and vinegar, cover with a lid, and simmer for another 15 minutes. Divide the vegetable mixture into jars, add marinade, and sterilize. Screw on the lids of hot preserves and place them upside down.