The salt draws out the water, as salt does to anything with water.
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.
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Osmosis is responsible for vegetables crisping up when soaked in water. The water diffuses into the cells and makes them turgid.
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.
Increasing the concentration of salt in the water will create a hypertonic solution. When potato slices are soaked in this hypertonic solution, water will move out of the potato cells through osmosis, resulting in a crispier texture due to the removal of excess moisture.
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.
This process is known as osmosis. The water moves through the celery cells by osmosis, causing them to become turgid and the celery to become crisp and upright.
Hi first name is Covelli and his last name is Crisp, Coc Crisp