When a young housewife starts pickling her first jar of cucumbers, someone will probably advise her to cut off the ends of the vegetable.
At the same time, they may even reproach you for not knowing the obvious truth. But is it really that important? Only an experienced cook can answer this question.
Let's talk about the nuances of pickling cucumbers.
1. No one will argue that cucumbers need to be soaked in water before pickling or canning.
2. If someone suggests adding aspirin to a jar, then to the question “why?” you can immediately get the answer: “The preserves will be stored better.”
3. But why cut off the ends of cucumbers, because cut or “uncut” cucumbers taste the same.
Arguments for
Firstly, it is believed that the cut allows the cucumbers to be salted better, while remaining firm and elastic.
Secondly, if the cucumbers are store-bought, then this part of the vegetable (as well as zucchini and other related crops) collects the bulk of nitrates and harmful substances.
Thirdly, they say that such cucumbers look aesthetically pleasing.
Arguments against
The most serious argument here is the waste of time. At least one jar will take 5-10 minutes more.
There is no fundamental difference in taste, except that cucumbers with tails are not as crispy.
