Why do you soak cucumbers in salt?

Osmosis: Adding salt to sliced cucumbers draws out the extra moisture in the vegetable, through a process called osmosis. Over time, the salt absorbs the water from the cucumber.

culinaryhill.com - How to Drain Cucumbers - Culinary Hill

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This post may contain affiliate links. For more information, please see our affiliate policy. This summer, stay cool as a cucumber with this easy technique for salting and draining cucumbers. All you need is a healthy pinch of salt and a little time, and you’re well on your way to the crispest salad ever. When it comes to making the best cucumber salads, I find that unless you take the time to properly salt and drain the cukes, the end product is watery, limp, and less than tasty. This easy extra step makes extra crunchy slices, takes almost no effort at all, but gives a big payout in the crunch department.

Salting and draining notes:

Osmosis: Adding salt to sliced cucumbers draws out the extra moisture in the vegetable, through a process called osmosis. Over time, the salt absorbs the water from the cucumber. What you’re left with is a slightly drier cucumber, which won’t ruin your salad. Adding salt to sliced cucumbers draws out the extra moisture in the vegetable, through a process called osmosis. Over time, the salt absorbs the water from the cucumber. What you’re left with is a slightly drier cucumber, which won’t ruin your salad. Time: Some people insist that 20 to 30 minutes is enough time to drain salted cucumbers, but I like the dryness that an hour gives. You can’t really overdo it. In the Midwest, some cooks make German style cucumber salads by salting the cucumber slices, placing the layers between paper towels, and letting them drain for up to 2 days! Some people insist that 20 to 30 minutes is enough time to drain salted cucumbers, but I like the dryness that an hour gives. You can’t really overdo it. In the Midwest, some cooks make German style cucumber salads by salting the cucumber slices, placing the layers between paper towels, and letting them drain for up to 2 days! Texture: If you’re using a dairy or mayonnaise-based dressing, the extra water in the cucumbers could curdle. No one wants that. Even if you’re making a cucumber salad with a vinaigrette, salted cucumbers don’t water down the dressing, so every bite is flavorful.

Step-by-step instructions:

To start, you will need a colander or a mesh sieve, and a bowl. Peel the cukes if you want to (or not). Cut, chop, or slice your cucumbers into your preferred shape. Next, layer the slices in the bottom of a colander, and sprinkle a generous pinch of salt over them. Place another layer of cucumbers over the first layer, and salt again. You don’t really have to measure, but I usually use about ¼ teaspoon salt for each layer. Make sure you place the colander over a bowl to catch the liquid as it drains out so you don’t have a mess (or set your strainer over your kitchen sink). If your kitchen is warm or you have the space, pop the colander and bowl in the refrigerator to do its work. After one hour, your cucumbers should be ready to go. Using a clean paper towel, gently pat the extra salt off the slices, and then proceed with your salad.

Put your cucumbers to work:

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