The salt draws out the water, as salt does to anything with water.
because the salt breaks up the cellulose cells and allows the water to escape.
salt is used as a preservative, but it also dehydrates
since the salt is more concentrated than the vegetable it looses water and the salt is called hypertonic solution
its starts too get rinkly that's how you make a pickle.
the salt starts to disintegrate
The liquid surrounding the other pickles may become cloudy and contain pulp from the soft cucumber. Also, the soft cucumber would most likely not be crisp when pickled, but limp and soft.
If it becomes crisp again, it is because it has absorbed more water.
Cucumber
Osmosis is responsible for vegetables crisping up when soaked in water. The water diffuses into the cells and makes them turgid.
wilted lettuce are in a plasmolysed condition,when they are placed in a cold water or hypotonic solution then water enters the leaves by thye process of endosmosis and the leaves becomes deplasmolysed and they become crisp.
a feud over a crisp
Osmosis causes vegetables in fresh water to crisp up. This is because the liquid in their cells contains dissolved substances. Water therefore diffuses in through the semipermeable cell membrane, causing the cells to become turgid.
It slows the vegetable's decomposition. On leafy plants like lettuce, turnips, celery, spinach and collards it rehydrates the leaf and makes it crisp. This is done before serving or before refrigeration.
foods which are firm or crisp, help to clean teeth as they are eaten. ( e.g. carrot, cucumber, apple, pop corn etc. ) for better results 'make detergent foods the final food' , you eat in your meal.
Hi first name is Covelli and his last name is Crisp, Coc Crisp
My, that bacon is certainly crisp. I fell out of my chair on a crisp September morning. The girl handed me one hundred crisp bills. The bed linens were crisp and neatly folded. Mr. Doinko delivered a crisp message to the alumni.
The fat part of the bacon will melt, quickly or slowly depending on how high the heat, and what is left of the fat will become crisp. Then the lean part will begin first to heat through and then to brown and, finally, to crisp.