Question

If we sprinkle salt on cucumber slices, it releases water after some time why?

Answer 1

Osmotic Pressure is the basic rule that represents it. When you add salt to the cucumber (or any high free water content nourishments), "something" makes water spill out of a range of low solute (salt) focus to a territory of high solute fixation until the point that the two territories have an equivalent proportion of solute to water. Researchers call that "something" as Osmosis.

Likewise, when salt or sugar is added to those foods, it makes a hypertonic domain, which is practically like the osmotic weight and induces water out of the cells.

The outcome is watery, spongy and awful cucumbers on the off chance that you allowed it to sit unbothered for some time.

Answer 2

 When we add salt to the cucumber  slices, the water is drained out of the slices because of the result of osmosis. The osmotic gradient pressure compels the slices to release water to maintain the osmotic balance.

So, what we get is soft, supple and watery cucumber slices at the end. So, it is advised to add salt immediately before culinary use.

Hope it helps!!!