How to Remove the Bitterness from Cucumbers
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Like many households, we grow a garden every year. This year, we are growing the biggest, most beautiful tomatoes I have ever seen and for the first time ever our cucumbers are actually taking off (and turning green).
Perfect for our tomato salad recipe and for canning!
Cucumbers contain a chemical called (the name is irrelevant really, I don’t need to know what it’s called, I just know I don’t want to eat it) cucurbitacin.
See? Irrelevant.
Every single year we pick at least one or two cukes that taste super bitter. But, that doesn’t necessarily mean you should toss them. Oh, no.
How to Remove the Bitterness from Cucumbers
Instead of throwing out those bitter cucumbers, slice just a bit off of each end, and rub them together for a couple of minutes, until the foam stops. Both sides, cut it and rub it.
This pulls that chemical (who’s name is irrelevant) out from under the skin and out into the world, a foamy, globby goop. Rinse and eat!
If you have homegrown cucumbers in abundance, you should definitely try Paul’s Cucumber Salad recipe. Add in some onions, some vinegar and a few other tasty treats and you’ve got yourself a side dish! Sa-weet!
If, for some reason, they are still bitter, you could slice the skin off and salvage the remains. The skin is what holds that bitter bite.
See also:
*How to Save Money by Making Homemade “Cream of” Soups: Cream of Chicken, Celery, and Mushroom!
*How to Clean Your Microwave Using NO Chemicals {or scrubbing}
*How to Make a Floating Cooler {for less than $5}
*How to Make Homemade Baby Wipes
