Put the salt on the cucumbers 3 hours ago - should there be a lot of liquid in the bowl! Have never made anything like this before and am not sure what I need to be seeing before I do the next step - cheers
elliehen,
Feb 20, 1:35am
pickles7 doesn't seem to be about at the moment gerry64, but the idea of salting the cucumbers is to draw out excess water which you then drain away and discard.
You should see a clear water collecting in the bowl and usually after 12 hours, the salt has done its job.
pickles7,
Feb 20, 2:37am
I didn't salt mine long, It was enough to keep the cucumber from going soft.
gerry64,
Feb 20, 3:22am
so is the salt/soak process to keep them from going soft!
lcltd,
Feb 20, 3:51pm
Making cucumber pickle and have just tasted some raw - very bitter!Is there any way I can get rid of this bitterness! or do I have to discard the whole raw batch!
peterlap1,
Feb 20, 4:00pm
Cucumbers taste bitter because they have been left too long before picking.
elliehen,
Feb 20, 4:03pm
It's to draw out excess water. Here's a link to crisp pickles.
"Cut the blossom end off the cucumbers.This is the larger of the blemishes on the end of a cucumber.It contains an enzyme that will turn your pickles softer. Brining the pickles in super cold water (add ice if you have it, keep in fridge either way) for about 12 hours (1/2 cup of salt for every 4 cups of water) will help create magical pickles."
lcltd,
Feb 20, 4:09pm
Dont think so - I have been watching them daily and have just picked them myself - came from a bed of well watered soil too!
gerry64,
Feb 20, 4:29pm
cheers elliehen - I left them over night and things have happened! will get my brew going
pickles7,
Feb 20, 5:04pm
The sweating with sea salt.It had that effect, kept then nice and hard until they were used up. That recipe was not meant to preserve cucumbers, it was solely for keeping a glut of cucumbers sliced ready to go from the fridge. Cucumbers are a good price all year round now. I used to cut the blossom end off but found it was not necessary if I used grape leaves in my brine.
pickles7,
Feb 20, 5:04pm
The sweating with sea salt.It had that effect, kept then nice and hard until they were used up. That recipe was not meant to preserve cucumbers, it was solely for keeping a glut of cucumbers sliced ready to go from the fridge. Cucumbers are a good price all year round now. I used to cut the blossom end off but found it was not necessary if I used grape leaves in my brine, when I pickled gherkins. I buy them now. $9.00 for 2 litres, so cheap. If you grow them that"s different.
gerry64,
Feb 20, 5:16pm
cheers pickles - so have I left them too long will they be soft! sorry to be such a pain!
gerry64,
Feb 20, 5:26pm
OMG - just pulled my pot out of the cupboard to do the brew and up over the edge came these huge long legs - my first huntsman spider since I have been here - so now my pot is sitting out in the middle of the courtyard while my heart tries to get back to normal!
peterlap1,
Feb 20, 6:47pm
Only trying to be helpful.I have grown a variety called Raglan Gold and if it was left too long on the plant, it was so bitter it was inedible.Just my experience!
ant_sonja,
Feb 20, 9:20pm
eeeek - I think I would have had a heart attack!
elliehen,
Feb 20, 11:13pm
I feel for you.When I lived in Perth, I accidentally shut one in the screen door and it looked a like a kitten struggling there.
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