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Old 07-19-2015, 12:15 AM   #21
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Quote:
Originally Posted by Dawgluver View Post
Drat, Taxy. I always rinse my cukes as I too find them too salty for salads.
I did rinse them, a lot and then I patted them dry.
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Old 07-19-2015, 12:24 AM   #22
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Hmm. When I salt and drain my fridge pickle cukes, it seems like it takes forever to get the saltiness out. I keep rinsing and tasting until there's no saltiness left. I've had experience with oversalted cukes!
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Old 07-19-2015, 12:28 AM   #23
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Quote:
Originally Posted by Dawgluver View Post
Hmm. When I salt and drain my fridge pickle cukes, it seems like it takes forever to get the saltiness out. I keep tasting until there's no saltiness left. I've had experience with oversalted cukes!
I'm just wondering if it is really necessary to salt English cukes.
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Old 07-19-2015, 12:47 AM   #24
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I think salting any cukes really helps with the crispiness. Some of the recipes I've seen don't tell you to rinse, but they're so salty. I think if you keep rinsing and tasting after salting until they don't taste salty, even though you use English cukes, it will improve the texture.

I guess try it without salting, can't hurt.
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Old 07-19-2015, 10:53 AM   #25
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I make a Thai cucumber salad with thinly sliced cucumber. I salt it and wait 30 minutes then squeeze out all the released liquid. I never had an issue with their being too salty. I guess the water that's squeezed off washes away the salt. Of course, it's important to not use too much salt.
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Old 07-19-2015, 12:41 PM   #26
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Good point Andy. I may have used too much salt.
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Old 07-19-2015, 12:56 PM   #27
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I made delicious BLTs last night with garden-fresh tomatoes. So good.
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