How to Soak Cucumbers (8 Steps)

While it is not always necessary -- especially if you use the freshest, just-picked cucumbers -- soaking your cucumbers before you pickle them can make for a crisper result. Several commercially available soaking agents work within 24 hours to make the cucumbers resistant to softening. After soaking, your cucumbers are ready for immediate pickling. You'll prefer the crisp taste of a soaked pickle over the soggy texture that can sometimes occur when pickles are not soaked.

Things You'll Need

  • Sharp knife
  • Firming agent
  • Bowl

Instructions

  1. Slice or half and peel and de-seed your cucumbers with a sharp knife, based on your pickling recipe. Most recipes call for at least de-seeding and slicing your cucumbers into pickle-size slices.

  2. Mix water and a firming agent in a bowl with a spoon until the agent is dissolved. Agents include food-grade pickling lime, also called calcium hydroxide, or a commercial calcium chloride or aluminum potassium sulfate product. Follow the specific directions provided with the product for measuring and mixing.

  3. Submerge whole or cut cucumbers into the bowl and soak for 24 hours.

  4. Drain the solution from the bowl.

  5. Rinse the cucumbers under cold running water.

  6. Fill the bowl with cold, fresh water.

  7. Soak the cucumbers in the water for one to three hours to remove any leftover solution.

  8. Drain the water and rinse again.

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