Cucumbers are one of the most popular garden plants. They are grown with pleasure by both farmers and amateur gardeners in all regions of our country. Now it is possible not only to plant abstract cucumbers, but also to select and order by mail varieties with specified characteristics, taking into account the parameters of planting, in open ground or in a greenhouse, the ripening time of the crop and the purpose: for harvesting or fresh consumption.
Characteristic features and differences of cucumbers
I remember my first childhood trip to the sea. The train runs smoothly. Stops often. Traders are noisy at every half-station. Somewhere there are aunts with pies and boiled eggs, on the counter green apples, homemade sour cream by weight, and at every station, even the most shabby half-station, there are huge barrels of cucumbers. Delicious, crunchy! And what flavor...
And after all, for so many years she tried to get closer to the standard of taste set in those distant years, but it seems that she succeeded only in the last few years, with the acquisition of her own plot. It's not even about "one's own - someone else's." Cucumber abundance allows you to find the "same" variety and achieve a rich harvest.
Salted cucumbers - decoration of any table
India is considered the birthplace of cucumbers, but they are loved everywhere. Perhaps the sound heard when eating cucumbers caused the word cucumber to sound similar in many languages: cucumber (English), okurka (Czech), ogórek (Pol.), ogirok (Ukrainian), Gurke (German. ).
It is easy to see that cucumbers of different varieties differ in size, color and type of shirt. In articles on the cultivation and harvesting of cucumbers, there is some confusion in terms. To make it easier to understand, let's clarify the terminology.
Size standards for cucumbers have been adopted: pickles - 3-5 cm, short-fruited cucumbers, gherkins - 6-8 cm (according to GOST, two types of short-fruited gherkins are distinguished, the maximum length of fruits in these groups is no more than 11 and 14 cm, respectively), Zelentsy - medium-fruited and long-fruited cucumbers, not exceeding 25 cm in length. Cucumbers of the first two types are harvested.
Gherkins just getting ready for pickling
There are three types of "shirt" cucumbers. Smooth green fruits without thorns and bubbles - Asian type. These are excellent salad cucumbers, but they cannot be salted or pickled. When processed, they lose their crunchiness, the core becomes soft.
Slavic type of "shirt" - rare large bubbles on the surface of cucumbers.
German type - multiple small bubbles and spines, covering the entire surface of the fruit. They are distinguished by a thin skin, due to which the brine penetrates better into the fruits during salting. The high content of sugars in these varieties ensures fermentation. Cucumbers of this type are best suited for pickling and canning. They have dense flesh, so they remain crispy after processing. Naturally, it is preferable to use cucumbers with black spines for harvesting.
Knowing these features will help when buying cucumbers for harvesting, but many summer residents and amateur gardeners prefer not to rely on fate in the face of sellers or cucumber growers, but to take the initiative, that is, a shovel, into their own hands and plant those varieties that they consider necessary.
What varieties of cucumbers are suitable for pickling and canning
Cucumber varieties are considered the best for pickling and canning:
- goosebumps;
- Vyaznikovsky 37;
- state farm;
- Vir 505;
- Competitor;
- Nezhinsky.
The fruits of these cucumbers are of the gherkin type: dense, crispy, without voids, have a pleasant taste and aroma.
Video: cucumbers and hybrids for pickling
Which varieties are suitable for outdoor cultivation
In the open field for the Moscow region, all the varieties listed above are suitable, as well as the varieties Altai early 166 F1, Movir F1, Gorgeous F1, Union, Harvest 86 and Rzhavsky local. If the name of the variety does not mean anything to you, then in the conditions of a short summer it is better to choose early or mid-early varieties of cucumbers. Early varieties include those in which from the moment of emergence of shoots to the first harvest of fruits, from 32 to 44 days pass.
When in the dashing nineties a whole region of the Moscow region survived thanks to the cultivation of cucumbers, there was not such a variety of varieties as it is now. We are talking, of course, about the Lukhovitsky district. Thanks to the exceptional conditions: microclimate, long frost-free period and soil characteristics in the Oka floodplain, incomparable Lukhovitsky cucumbers are obtained. And if earlier cucumbers of the Graceful and Libelle varieties were mainly grown here, now domestic breeders have already bred the Lukhovitsky F1 variety, early ripe, parthenocarpic.
Among the many varieties of cucumbers, you will surely find one that will bear fruit perfectly in the open ground of your plot.
Parthenocarpic hybrids
Although in terms of cucumbers, many gardeners “ate the dog”, quite often the term self-pollinated is used when describing the type of reproduction of a variety. Cucumbers usually have both male and female flowers. Pollen from male flowers to female flowers is carried mainly by pollinating insects, to attract which joint plantings with bright flowers are recommended. But in modern conditions, when the industrial production of vegetables dictates its own rules, many varieties of cucumbers have been bred with a predominantly female type of flowering that do not need pollination. Such plants do not have barren flowers, male flowers (but they also do not form seeds).
The ability of plants to form fruits without pollination is called parthenocarpy.
So, when it is said that the hybrid has a female type of flowering, it is more correct to use the term parthenocarpic varieties, and not self-pollinated.
The advantage of parthenocarpics is that they grow everywhere: in open ground, in greenhouses, on loggia balconies and even on window sills. The fruits are tied together, the crop of cucumbers of the same size ripens, without bitterness. Since plants - parthenocarpics do not form seeds, the fruits do not turn yellow. The disadvantage is that parthenocarpics are sensitive to temperature changes and, when planted in open ground, can produce twisted fruits.
Among cucumbers, there are also self-pollinated ones, in cases where the flowers have both stamens and pistils, but there are still not so many such varieties as parthenocarpics.
- Flagship F1;
- Forward F1;
- Pharaoh F1;
- Prestige F1;
- Athos F1;
- My General F1;
- Dragoon F1;
- Patty F1;
- Ginga F1;
- Ekaterina F1.
I also want to note such hybrid parthenocarpics as Connie and Champion, productive, disease resistant and very tasty.
Delicious parthenocapic cucumbers for pickling
Dutch breeders have bred varieties of cucumbers that grow in open ground in the Moscow region. Variety Christina F1 is characterized by high immunity to stressful external influences, disease resistance and, having excellent taste, can be used both fresh and in pickling and pickling. Masha F1 is an early-yielding parthenocarpic hybrid.
Variety Pasamonte F1 early harvest, unpretentious, disease resistant. I also want to remind you about the well-known Parker F1 variety, it ripens early, gives an excellent harvest, and is also resistant to diseases.
This is what a pickled gherkin looks like
Features of varieties for Ukraine
For pickling on the territory of Ukraine, cucumbers of the following varieties are used:
- Mommy's Pet F1;
- Garland F1;
- Hybrid Barrel pickling;
- Midget F1;
- Advance F1;
- Khazbulat F1;
- Cappuccino F1.
In Ukraine, hybrids for pickling are successfully cultivated, which can tolerate shading. This is Athlete F1 - the best of the shade-tolerant hybrids, and the varieties Berendey F1, Courage F1, Razgulay F1 and Valdai F1 are also popular.
Chest Recipes
Every family has a carefully kept "grandmother's recipe" that helps the hostess cook year after year. delicious pickles. I will also share proven family recipes for fragrant crispy cucumbers.
Salting cucumbers according to the old method
With all the variety of tastes, options and modifications to the methods of pickling cucumbers, I use the most straightforward option. It has only one drawback - it requires an underground or cellar for storage. And the rest - some solid pluses. Just follow my instructions:
- Cucumbers need to be washed, remove the stalks. If the fruits are harvested in advance, it is worth holding them in cold water for several hours, and even better, leave them overnight.
- Prepare spices for a three-liter jar at the rate of: greens and dill color to taste, one or two leaves of cherries and currants, respectively, one horseradish leaf, two to three cloves of garlic, five to six peas of allspice, one or two leaves of parsley.
- Everything needs to be washed. Leave some of the greens, then to cover the cucumbers on top.
- Put all the spices on the bottom of the jar, carefully fill the jar tightly with cucumbers, put the remaining greens on top.
- Pour three tablespoons of coarse salt (without a slide) and carefully fill the jar cold water to the top.
- Close with sterilized plastic lids and quickly lower into the cellar.
Homemade pickles - the pride of any housewife
The quality of canned cucumbers depends not only on the composition of the marinade and the method of processing. The choice of variety is of great importance, because, as you know, there are cucumbers that are unsuitable for harvesting. Crispy dense pulp, the absence of voids and bitterness, a pronounced taste and aroma - all this can be obtained only when using pickling species. The varietal variety is very large, so here we will only talk about the best and proven varieties of cucumbers for pickling and canning.
First of all, you need to know that all varieties are divided into types depending on their purpose. Salad cucumbers are intended for fresh consumption; during heat treatment, they lose their crunchy properties and become tasteless. You can recognize them by their thin smooth skin, dark green color and lack of thorns. In addition, the fruits of lettuce varieties are quite long.
Pickling varieties are good fresh, and after heat treatment their flesh remains crisp and tasty. Such cucumbers are ideal for both pickling and canning. Features pickling varieties: cylindrical shape, short length, green color with whitish stripes, dense tuberous skin with numerous black dots of thorns.
The third type combined the main qualities of the first two. Varieties of universal purpose are used for pickling, salting, canning, and, of course, fresh consumption. These cucumbers are not much different from pickling ones: their shape is spindle-shaped, sometimes slightly ribbed, the skin is finely tuberculate, of a light shade.
In addition to the appointment of a variety, you should pay attention to other criteria:
- maturation time;
- resistance to diseases and adverse conditions;
- productivity;
- shade tolerance;
- lack of bitterness in greens with a lack of moisture.
Preference should be given to varieties released in your area, as they are most adapted to the local climate and soil conditions. Fans of small canned cucumbers should take a closer look at gherkin-type varieties, the fruits of which do not outgrow and have a small number of seeds. There are pickled cucumbers with a bundle ovary, suitable for growing in room conditions. Of course, you can’t conserve a lot from such bushes, but on winter holidays quite enough.
Salting and universal hybrids deserve special attention. They are more productive, rarely affected by diseases, they are distinguished by a friendly ripening of fruits, which plays an important role during the conservation period. They have only one minus - every year you have to buy seeds again.
The best pickling varieties
| Name | Description |
|---|---|
| The best of the old bee pollinated varieties. It is drought tolerant and productive. In terms of maturation, it belongs to the medium-late. In the southern regions, technical ripeness occurs in 47-55 days, in middle lane after 55-70 days. The fruits grow up to 10-12 cm, their skin is large-tuberous, intensely green in color, with black spikes. The mass of cucumbers is from 70 to 130 g. When salted, the fruits retain their excellent taste, pulp density and crispy properties for a very long time. The keeping quality of fresh fruits is low, cucumbers quickly lose their presentation. Nezhinsky is a long climbing variety, so it is recommended to grow it on a trellis |
| Another old bee pollinated variety. Ultra-early - technical ripeness occurs 35 days after germination. A bush with short lashes, strongly leafy, small fruits (6-8 cm) of an elongated ellipsoid shape. The mass of cucumbers is 50-70 g, the color is green with whitish stripes. The variety is very resistant to cold, has a pronounced aroma and excellent taste. In salted and canned form, cucumbers remain crisp and dense, there are no voids in the fruits. Widely zoned in the Central strip and the northwestern part of the country. The main disadvantage is the rapid ripening of fruits in the garden. |
| A very popular variety with a high yield. Bee-pollinated, mid-season - the ripening period is 40-50 days. Cucumbers are cylindrical in shape, with a thin coarse tuberculate skin, rich green color. The mass of cucumbers is 107-120 g, length is up to 12 cm, there is no bitterness. A plant of medium height, with a bunch ovary, is rarely affected by powdery mildew. In favorable conditions, the yield reaches 3.6 kg per square meter |
| A variety characterized by tasty small greens and early ripening. The first cucumbers can be harvested after 40-45 days. The fruits do not outgrow, reach a length of 6-10 cm, the average weight is 80 g. The taste is very pronounced, without bitterness, there is a characteristic aroma. The skin is thin, small tuberculate, saturated green color. It is weakly affected by diseases, bears fruit well in cold and dry weather. |
| Very fruitful. From germination to first fruits 50 days. The fruits are leveled, slightly ribbed, weighing about 100 g. The skin is green with yellowish lines, covered with tubercles. In canned fruits, the pulp remains dense and crispy, there is a pronounced aroma and pleasant taste. The plant is medium-sized, densely leafy, tolerates drought and a short cold snap. |
| Parthenocarpic variety, rightfully considered the best for pickling. Spindle-shaped fruits are evenly saturated with brine, remain crisp for a long time, do not have voids inside and are not bitter. Their skin is large-tuberous, dark green in color, with barely noticeable light stripes. Technical ripeness occurs on the 60th day from germination |
| Also a very popular variety. The first fruits can be harvested after 40-45 days. Cucumbers are dark green, with large-tuberous skin, black-thorned, up to 14 cm long. Average weight is 100 g. The pulp is tender, with a strong aroma, and crispy. The fruits are not bitter even in dry conditions. The plant is medium climbing, the beam type of ovary prevails |
Varieties of universal use
Universal varieties are becoming increasingly popular, especially bush species. Their fruits can be kept fresh longer, overripe less in the garden, and are not inferior in taste to salad varieties.
| Name | Description |
|---|---|
| Technical ripeness occurs in 40-45 days. The variety is distinguished by mass ripening of fruits and excellent yield - an average of 3.5 kg per square meter. Zelentsy spindle-shaped, saturated color. The length of cucumbers is up to 12 cm, weight is 120 g. The bush is long-branched, the ovary is formed in bunches. The variety is widely zoned in the Middle lane and the Black Earth region |
| Cold hardy, early and very productive. Grows equally well in greenhouse conditions and open ground. Cucumbers are elongated-oval, with slightly pronounced ribbing, monophonic. The length of the fruit does not exceed 10 cm, the average weight is 80 g. The pulp perfectly retains its crispness during salting and canning, it does not taste bitter, there are no voids. Shoots of medium length, densely leafy, almost not affected by diseases |
| Productive variety, characterized by a compact form of the bush. From shoots to the first harvest 48 days. Zelentsy elongated, dark green, with numerous black spikes. The length of cucumbers is about 10 cm, the average weight is 100 g. It is resistant to most diseases, it develops normally even under adverse conditions. Fresh cucumbers are stored for a long time without loss of commercial qualities; when salted and after heat treatment, the pulp remains crispy and tasty |
| Belongs to the most precocious varieties of bush type. The first harvest gives for 40-43 days, greens ripen very amicably. Dark fruits reach a length of 9 cm, the average weight is about 70 g. The skin is large-tuberous, with white pubescence. The variety is productive, resistant to most diseases, tolerates a short drought well. |
| Early, bush type. Zelentsy aligned, 9-11 cm long, spindle-shaped. The color of the skin is bright green, the thorns are black. Fresh cucumbers remain elastic for a long time and do not turn yellow, are transportable, in salted and canned form they retain crunchiness and a pleasant taste. |
| Early maturing, bee pollinated. Valued for tasty, crispy flesh and long fruiting. Zelentsy large-tuberous, leveled, up to 12 cm long. The color of the peel is light green with barely noticeable whitish stripes. Cucumbers are perfectly stored fresh, retain a great taste when pickled. The plant is powerful, climbing, requires growing on a trellis. Fruits well in the Central strip, Chernozem region, northwestern regions |
Popular hybrids for winter harvesting
The yield of hybrids more than covers the cost of seed, and therefore many summer residents prefer them to traditional varieties. Below are the best cucumber hybrids for harvesting for the winter.
| Name | Description |
|---|---|
| Early, self-pollinating type. The fruits are strongly bumpy, dark green in color, up to 15 cm long. The average yield is about 7 kg with square meter. The pulp does not have bitterness, after heat treatment it remains crispy, fairly dense, without voids, with a pleasant taste and aroma. |
| One of the most popular bee pollinated hybrids. The fruits ripen 50 days after germination. Valued for unpretentiousness, disease resistance, productivity and rich taste. Zelentsy are fragrant, 12 cm long, weight is about 100 g. The pulp is without voids, there is no bitterness, crispy properties are preserved in salted and canned form |
| Bee-pollinated, grown in greenhouses. Cucumbers are cylindrical, green, with white stripes and a slight wax coating. The average weight is 100 g, length is 12 cm. Up to 20 kg of high-quality fruits can be harvested from a square meter. Pulp of good taste, crispy, without bitterness, ideal for salting |
| Shade tolerant and cold hardy. Can be grown indoors. Ripening period 43-45 days. Spindle-shaped cucumbers, up to 11 cm long, weighing 100 g, rich green hue. It has a great taste in canned form, there are no voids, there is no bitterness either. AT good conditions gives about 10 kg of fruit per square meter |
| Early ripe and productive. Fruits of gherkin type, 8 to 12 cm long, bright green color. The skin is thin, slightly tuberous, with black spikes. Fresh greens tolerate transportation well, do not turn yellow for a long time. In canned form, they retain crispy properties and excellent taste. It has high resistance to most diseases, drought, short cold snap. |
All described varieties and hybrids have already been tested by time and have the most positive reviews. With proper care and adherence to planting dates, any of them will provide you with delicious fruits not only for summer consumption, but also for harvesting for the winter.
Video - The best varieties of cucumbers for pickling and canning
Who does not like salted, pickled or pickled cucumbers, especially with fried potatoes! To make them perfectly tasty, it is important to know which fruits are suitable for harvesting. After all, breeders have bred special varieties that, when canned, are dense, juicy, and crispy.
Selection of varieties of cucumbers for canning
Canning is the provision of long-term storage of vegetables by creating conditions under which the vital activity of harmful microorganisms ceases.
Canning types:
- salting - salt serves as a preservative, sterilization, sealing are provided;
- fermentation - salt is a preservative, fermentation occurs in air, during which lactic acid is formed; can be with or without subsequent sealing - in barrels;
- pickling - salt, sugar, vinegar are used as preservatives, citric acid, sealing is provided, fermentation is excluded.
There are many varieties of cucumbers for different purposes:
- salad - intended for consumption only fresh, they are unsuitable for harvesting for the winter, as they become soft, form voids (varieties Druzhny, April);
- universal - suitable for both fresh consumption and canning, but inferior in taste to pickled varieties in preparations;
- pickling - ideal for canning, but no one will refuse a fresh cucumber from the garden (for example, pickled cucumber is good both fresh and in blanks).
No matter how carefully the canning of cucumbers is done, if you take not what you need as a starting material, the output will not be what you wanted. Cucumbers will be tasteless, soft, will not crunch, empty cavities may form inside, and mold may appear in them.
Eyes run up from the abundance of various seeds of cucumbers offered by manufacturers. How to navigate and choose the right ones for canning? You need to know the characteristics of cucumbers suitable for pickling, pickling or pickling:
Several recipes for harvesting cucumbers
Salted cucumbers fast food made from any cucumbers all summer:
The word "sauerkraut" is usually associated with cabbage, but cucumbers can also be sour. They will turn out a pleasant sourish taste, like barrel cucumbers. The process includes the following steps:
You can salt or pickle cucumbers along with other vegetables. For this:
It is very good to add rosehips to a jar of mixed vegetables, as they do not lose color in brine and look like small apples.
The most popular varieties of cucumbers for canning
All types of cucumbers are suitable for harvesting, but bee-pollinated ones are considered the best. Although these are mainly varieties for open ground, there is a danger that in a rainy summer there will be few bees and a small crop will ripen. Therefore, both self-pollinated and parthenocarpic hybrids are preserved.
For pickling, pickling and pickling, cucumbers are most in demand in August, these are fruits late deadline ripening (60-65 days after germination) and a long fruiting period from greenhouses, since the preparations obtained closer to autumn are easier to store, you can make assorted, because other vegetables have already ripened: tomatoes, peppers, cabbage.
However, in regions with a short summer (North-Western region, Northern Urals, Siberia), both early-ripening (fruiting 35–45 days after germination) and mid-ripening (fruiting 50–55 days after germination) varieties are conserved, since late ones simply do not they manage to give a sufficient number of cucumbers for harvesting, even in protected ground.
Table: the most commonly used varieties of cucumbers for canning
| Name | Type of pollination | Growing conditions | Ripening period | Region of cultivation |
| Monastic | bee pollinated | mid-season | Recommended for cultivation in all regions of Russia | |
| Pickling | bee pollinated | Open ground and temporary film shelters | early ripe | Recommended for cultivation in the Central Black Earth and Nizhnevolzhsky regions |
| Serpentine | bee pollinated | Open ground and temporary film shelters | early ripe | Siberian selection, in demand in the Central Black Earth and West Siberian regions |
| Nezhinsky | bee pollinated | Open ground and film shelters | early ripe | Ukrainian selection |
| Altai | bee pollinated | Open ground and temporary film shelters | early ripe | Siberian series, recommended for cultivation in the Volga-Vyatka, Ural, West Siberian, East Siberian and Far East regions |
| Fontanelle F1 | bee pollinated | Open ground and temporary film shelters | early ripe | Recommended for growing in the Northern, Northwestern, Volga-Vyatka, North Caucasian, Middle Volga, Ural regions |
| Boy with thumb F1 | Parthenocarpic | unheated greenhouses | Middle late | Cold-resistant, with a self-regulating type of fruiting (while the main stem is loaded with fruits, the side stems branch weakly), recommended for cultivation in all regions of Russia |
Cold-resistant varieties have a long fruiting period, they are planted to get largest harvest at the end of summer. Cucumbers are planted on the plot different terms ripening and destination, to be guaranteed with the harvest.
Photo gallery: some varieties of cucumbers suitable for canning
Cucumber variety Pickling - early ripe 
Cucumbers of the Serpentine variety need temporary film shelter after planting 
Cucumber variety Altai - Siberian selection 
Cucumber variety Boy with a finger F1 has a self-regulating type of fruiting 
Cucumber variety Monastyrsky is suitable for cultivation throughout Russia 
Cucumber variety Nezhinsky - bee-pollinated 
Cucumber variety Rodnichok F1 was included in the State Register in 1979
Dutch Cucumber Hybrids - Quality Seeds and Versatile Purpose
These are modern hybrids of the Dutch selection, in demand in private farms and for industrial production. The packages are labeled "Dutch Seeds" or "Dutch Line" and marked F1. According to the type of pollination, they are bee-pollinated, self-pollinated, parthenocarpic, that is, they are suitable for both greenhouses and open ground. Dutch seeds are valued by gardeners for their many advantages:
- high-quality preparation - the seeds are treated to protect against diseases and pests, selected in size to ensure the simultaneity of seedlings;
- duration of fruiting - from the beginning of summer to frost, which is stimulated by good branching;
- long-term preservation of commercial qualities;
- most varieties have a universal purpose;
- good adaptation to adverse weather conditions, if the variety is zoned to the place of growth.
However, these varieties also have disadvantages:
- the cost is several times higher than domestic seeds, in a package of 4-5 seeds. However, the high cost is partially offset by the fact that 1-2 seeds are needed per 1 m 2;
- do not retain the properties of the variety when sowing their seeds the next year.
Table: Dutch varieties of cucumbers for canning
| Name | Ripening period | Growing conditions | Productivity from 1 m2, kg | Fruiting duration | Characteristic | Region of cultivation |
| Bettina F1 | early ripe | Greenhouse and open ground | 10–15 | long | indeterminate | All regions of the Russian Federation |
| Hector F1 | Super early | open ground | 4 | long | Small bushes, clusters of ovaries | All regions of the Russian Federation |
| Satin F1 | early ripe | Open ground, greenhouse | 3,9–4,4 | long | Gherkin type cucumbers | North Caucasian, Lower Volga |
| Dolomite F1 | Super early | Greenhouse | 4,9 | long | Ability to regenerate after sudden temperature fluctuations | All regions of the Russian Federation |
| Masha F1 | early ripe |
|
| long | Gherkin type cucumbers require frequent picking | All regions of the Russian Federation |
Photo gallery: Dutch cucumber hybrids suitable for canning
Cucumber variety Masha F1 - early ripe, does not require pollination, good for pickling 
Cucumber variety Dolomit F1 resistant to cladosporiosis 
Cucumber variety Hector F1 forms a compact bush 
The variety of cucumbers Bettina F1 can be grown both in open and protected ground 
Cucumber variety Satina F1 - indeterminate (high, suitable for greenhouses, requires a garter)
Features of growing cucumbers for canning depending on the region
For cultivation and subsequent preservation, it is better to choose varieties of cucumbers adapted to the conditions of the region. Then the harvest will be rich, and the harvest will be excellent.
Central Russia
Cucumber is a heat-loving plant, especially the roots require heat. Therefore, cucumbers for open ground, grown by seedlings or seeds, are planted in the garden only when the ground warms up to 12–15 ° C.
To speed up the planting time and provide the plants with the necessary heat, they practice growing in open ground on warm ridges. To make such beds, you need:
Growing in greenhouses is used to obtain earlier harvests.
Southern regions of Russia
The warm climate of the southern regions is the best suited for growing cucumbers. In early May, the soil warms up to 12–15 ° C, and cucumbers can be sown with seeds. This is 3-4 weeks earlier than in the middle lane. The fruiting period in the south is also longer by about a month. With an established moisture supply to the soil (sprinkling, mulching), it occurs before frost. Yields are high.
Cucumbers are grown outdoors large plots in a shameless way. Horizontal cultivation is practiced, when the lashes of cucumbers lie on the ground, and vertical - with the installation of a net or trellis for attaching the lashes.
In the southern regions of Russia, cucumbers are often grown outdoors on trellises.
Cucumbers are planted in greenhouses for ultra-early harvests.
As a rule, seeds produced by large, reputable agricultural firms are purchased for planting. It is necessary to carefully read what is written on the bag, compare it with the information provided and choose the varieties that are suitable specifically for your purposes. If cucumbers for canning are purchased on the market, it is not always known which variety it is. Therefore, one must carefully look at how the fruits meet the requirements for the type of cucumbers for harvesting.
It is no secret that to get tasty and fragrant canned cucumbers, it is not enough to choose a good recipe. In order for the cucumbers to come out crispy, firm, with a rich taste, it is important to choose them correctly. The best varieties for pickling cucumbers today they make up an impressive list and are not limited, as before, to the famous Nezhinsky, Murom and Rodnichok. More experienced housewives among the favorites for blanks can be called such varieties as "Era", "Nezhinka", "Nosovsky", "Etap".
Among the long-known varieties for salting, Aquarius, Anulka F1, Nightingale, Vodograi, Bochkovoi F1, Ratibor, etc. have proven themselves well. Gherkins and cucumbers of medium length (not more than 8 cm), which can be obtained from the seeds of the varieties "Othello F1", "Liliput F1", "Phillipok F1", "Children's F1", "Brownie F1", "Angel", etc.
Among modern, not so long ago appeared on the market, the following varieties can be distinguished:
- "Karnak F1";
- "Snack F1";
- "Semcross F1";
- "Gypsy F1";
- "Ira F1";
- "Paris Gherkin"
- "Hermann";
- "Mama's Pet F1";
- "Barrel pickling F1";
- "Courage F1".
The fruits of these varieties are small, elastic, with prickly pimples and soft, juicy pulp.
Among the varieties of Dutch selection, the Octopuss F1, Passalimo F1 and Ecole F1 varieties stand out for their taste qualities. These varieties are preferred for salting, they are ideal for both salting in barrels and for glass containers. Dolomite F1 and Bettina F1 are also good. These varieties are resistant to disease and produce excellent yields.
In the middle lane, among the varieties loved by the people for salting, “old acquaintances” are in the lead: “Zozulya”, “Altai”, “Magnificent”, “Prima Donna”, “Champion”. Do not lag behind as "Crane", "Bush" and bee-pollinated "Crunchy".
How to choose cucumbers for pickling
Despite such a variety, in order to choose the right cucumbers, one should not only be guided by their names, but also be able to identify fruits suitable for pickling by eye. To do this, we carefully study:
- The size. For pickling, we choose medium-sized cucumbers, while small gherkins are more suitable for pickling with vinegar;
- Colour. Of course, we do not even look at yellowish fruits. They usually have a rough skin and hard large seeds. Light green cucumbers are good, especially with a white barrel (variety Zozulya, Anulka F1, etc.);
- Peel. In order for the brine to freely penetrate inside the cucumber, it should not interfere with too thick peel. When choosing a cucumber, lightly press down on it with your fingernail. If the skin easily succumbed, then it will be easy for the marinade to evenly saturate the entire fruit;
- Pimples. They are necessarily present on all cucumbers for pickling, but they can also decorate fruits for salad. In order not to confuse, you need to look closely directly at the tips of the spikes. If they have black specks, you can safely roll them into jars, but if they are white, it’s better not to risk it.
There is another interesting way to determine the ideal cucumbers depending on the method of preparation - by their "shirt". There are three main ones:
1. "Slavic shirt" - pickled cucumbers have it. The pimples on them are quite large, but 
rarely located. This will allow the marinade to slowly penetrate inside, which increases elasticity and provides the same crunch in the future.
2. "German shirt" is worn by cucumbers for pickling. Almost the entire surface of the cucumber is dotted with small small pimples. The brine quickly penetrates through this. This property also allows you to get a short time delicious salted cucumbers.
3. And, finally, the “Asian shirt” is smooth, without spikes and pimples. We enjoy these cucumbers only as components of summer salads. They are not suitable for preparations.
Naturally, these are not all the best varieties of cucumbers for pickling - every year the selection is replenished with new species that are not inferior, and sometimes even superior to the "old men" in their taste properties. We will monitor the young shoots, and note all the advantages and disadvantages of new varieties.
What varieties of cucumbers for pickling
Many varieties of cucumbers were specially bred by breeders as pickling. When buying seeds, be sure to pay attention to the marks on the seed bags: for canning and salting. But even if you will winter preparations to use such varieties, no one can guarantee you the wonderful taste of a strong, crispy pickled cucumber if you do not follow some rules of agricultural cultivation and pickling technology. So how do you grow cucumbers for pickling?
What varieties of cucumbers to pickle
The fruits of pickling varieties, hybrids differ in morphology and cell structure. Ovary pubescence is one of the most important varietal characteristics of cucumbers for pickling. Thorns, spines (on the ovaries they look like hairs) are white, black or brown, simple or complex. Basically, they serve as organs for plants that regulate the return of moisture, performing an evaporating function. At the same time, holes in the epidermis of fruits contribute to faster penetration of the brine during their pickling or canning.
The quality of cucumbers for pickling is closely related to the thorns, their size and color. Fruits with large tubercles and black thorns have high pickling qualities. The blackening of the spines (black-thorn) occurs due to the fact that moisture evaporates through them, together with which a pigment, flovon, appears on the surface of the tubercle. Its accumulation occurs gradually. The liquid colored by the pigment dries up, becoming first brown, then black. As a result of this process, we see black spikes at the tops of the tubercles.
In some pickled varieties, such as, for example, Vyaznikovsky 37, the pubescence can be from densely located simple (sitting directly on the surface) and complex spines, which are smaller, are located more rarely.
The crunch of the pulp of the fruits of pickles depends on the special structure of the cells and the space between them. The fact is that the cells stop dividing already at the stage of ovary. Cucumber grows not by increasing the number of cells, but by stretching them.
So, in gherkins, pickles, there is practically no space between the cells. The cells are closely adjacent to each other. That is why gherkins and pickles never have voids when salted. All their varieties are pickled.
I will introduce you to new varieties with pickling qualities that can be grown in open ground or in a greenhouse.
A good variety for pickling Mamenkin's pet F1. Fruits with black thorns. It grows well, bears fruit abundantly, both in the greenhouse and in the open field.
Separately, I would like to say about the new variety Garland F1. This is a unique hybrid, on which from 30 to 40 fruits are tied and ripen at the same time. During the period of greatest strength, he is hung with cucumbers like a Christmas tree with toys.
Hybrid Barrel pickling - designed for barrel fermentation without preservatives (vinegar).
Hybrid Lilliput F1 has the smallest fruits 6-8 cm in size. This hybrid is suitable for summer residents who rarely come to their plots. Cucumbers grow slowly, even for a week's absence in the country, their length will not increase. Well, perhaps they will become a little thicker, but even the rate of thickening of the fruits of this hybrid is minimal.
Hybrids Avans F1, Khazbulat F1, Cappuccino F1 were specially created for the canning industry. Grown at the dacha or personal plot are great for pickling. Feature - cucumbers do not outgrow, have slow growth.
Currently, hybrid varieties with excellent pickling qualities have been created, which, when grown, perfectly tolerate shading. Better than the F1 Athlete for these purposes is hard to find. This is the most shade tolerant hybrid. It can also be safely recommended to grow in the winter on a windowsill or balcony.
Good shade tolerance in hybrids - Berendey F1, Courage F1, Razgulay F1, Valdai F1.
Courage F1 is generally a unique hybrid with high pickling qualities, with a classic cucumber strong aroma. It is good for gardeners because it requires a minimum of attention when growing. I must say, this is a very "tenacious" hybrid. I read that in one of the farms they mistakenly treated him with a weed killer - Roundup, and he not only survived, but gave excellent harvest.
Agrotechnics for growing cucumbers for pickling
The quality of cucumbers for pickling depends on the cultivation technology. With rare watering, a void often appears inside the fruits, they can be bitter. The quality of the harvest is significantly reduced.
In cucumbers grown with regular, uniform watering, the quality of the fruit is much higher. It is very important to maintain the humidity of the air and soil within 80%. In hot weather, refreshing watering is useful. Try not to pour water under the root. Firstly, with such watering, the roots are exposed, and secondly, plants can get sick with root rot.
Cucumbers do not like cold water. warm water(not lower than 20-22 degrees) from a barrel standing in the sun - what you need for this heat-loving vegetable.
Cucumber culture has a peculiarity: the yield will be higher, the more often they are cut off. When harvesting, try not to turn over the cucumber lashes - they are very fragile, they can easily break, moreover, an infection gets into the wounds and cracks.
It is better to pick cucumbers in the morning before they are warm. And with frequent watering, you need to feed more often. The root system of cucumbers is characterized by a low removal of nutrients from the soil, but a high intensity of their consumption.
Cucumber plants do not withstand high concentrations of soil solution, and they should be fed in small doses every 10-12 days. Pickling varieties, as well as salad varieties, respond well to organic dressings: mullein solution (1: 5), chicken manure(1:10). It will not be superfluous to add an ash solution to these solutions - 1 cup of ash (100-150 g) per bucket.
How to prepare cucumbers for pickling
In addition to agricultural technology, the quality of pickles depends on the correctness of their preparation for salting.
Firstly, the day before picking fruits for pickling, it is recommended to water them well. Secondly, it is better to collect them early in the morning, until they warm up in the sun. In this case, cucumbers can immediately be pickled or salted. If it does not work right away, then they must be kept for 2-3 hours in cold water. The fruits will be refreshed, become hard, do not wrinkle when salted. Then sort them by size: large, medium, small. It is better to pour each batch separately.
The peel of fruits of pickling varieties contains more fat-like substances, which, when salted, absorb the essential oils of spices. Spices, seasonings give pickles taste, aroma, crunch. All seasonings (currant leaves, cherries, parsley or dill sprigs) should be freshly picked. Only in this case will they transfer their strong bactericidal properties to the brine. Cucumbers, garlic, horseradish leaf, tarragon will protect from softening.
When pouring cucumbers in jars, barrels or pans with brine, it should be cold. With warm or hot brine, the rate of fermentation increases. This leads to the formation of voids in pickles, in addition, they may wrinkle. Sometimes there is a sliming of the brine due to the development of mucus-forming bacteria. The optimal concentration of table salt is 5-6%.
Water for pickling cucumbers
Of course, water quality is very important factor. It is better to use hard water, such as spring water. It contains calcium salts. If you use tap water, then you need to at least defend it in order to reduce the chlorine content. Also soft water is not suitable for salting. Do not use iodized or fluoridated salt for salting.
Soft water can be improved artificially. The experiments of the Ukrainian Research Institute of Vegetable and Melon Growing proved that the addition of calcium chloride to water (it is sold in ampoules in pharmacies) improves the quality of pickling products. Calcium chloride is added to the brine - 5-7 drops per three-liter jar.
Useful:
- Top dressing of cucumbers in a greenhouse or open ground with fertilizers - mineral and organic
Varieties of cucumbers for pickling: the opinion of residents of the Moscow region
What varieties of cucumbers are grown by residents of the Moscow region?
The taste preferences of summer residents and their families affect which variety of cucumbers they choose for planting. Residents of the Moscow region prefer to grow vegetables for salads and those that will go to seaming. They believe that all varieties of cucumbers for pickling should actively grow in open ground, otherwise “explosions” in the cellar or pantry cannot be avoided when the seaming lids cannot withstand the pressure of gases inside the glass jar. A greenhouse pimply friend for salads is good on the table, but not in a transparent "package".
What determines the pickling qualities of vegetables?
First of all, from a variety of cucumbers for pickling. Some amateurs believe that the black "thorns" of the vegetable speak of its excellent qualities for canning. They are wrong, as the thickness of the skin and the density of the pulp are the main indicators that a barrel can be cooked. Sugar and pectin substances also play an important role in the processing of cucumbers, but this indicator is unlikely to be able to be measured by an ordinary summer resident.
What varieties of cucumbers are ideal for pickling?
Those with thin skin. Cut the cucumber across - you will see for yourself. Although recently they have been selling universal varieties, which are not a sin to have dinner, and pour hot brine over. On the package with seeds, it must be indicated what kind of processing the cucumber grown from them is to be. When purchasing cucumber seeds for pickling, be sure to ask the seller which ones are for greenhouses and which are for open ground.
What do the owners of private houses in the Moscow region plant in the beds?
Naturally, hybrid varieties of cucumbers for pickling, and even the rating was based on them:
- First up is Masha. Manages to ripen not only in 36 days, but has a fruit small size in the form of a regular cylinder, with pronounced tubercles, with minimal bitterness. Great for sun exposure.
- The second place confidently holds Murashka. It was created by breeders from the Gavrosh agricultural company. After 45 days, you can prepare jars, since one bush produces at least seven kilograms of green fruits that are easy to preserve. Its thorns are really black, so in winter the family will enjoy not only the excellent taste of pickled cucumbers, but also feel how they tingle the tongue.
- Two hybrids took the third place: Zyatek and Herman. The second grade has rather large tubercles, but in a barrel or bucket this grade looks great with a length of no more than 7 cm. Zyatek let us down a little. Its spikes are whitish, so it is not suitable for storage in canned form, but as a lightly salted option. For young potatoes and veined lard, you can’t find a better addition than a crispy “relative”.
What varieties of cucumbers for pickling are in the top ten?
- In fourth place is Rodnichok. Suitable for salads and under the lid. Such a variety would be happy to be cooked in honey by the cooks of Peter I, who knew a lot about the delicacies of the 18th century.
- The fifth step of honor goes to Libella. This vegetable arrived in Russia from Germany and firmly established itself in the beds, like the famous Kukuyskaya Sloboda in boyar Moscow.
- The rest of the places were taken apart by Graceful, Nezhinsky, Competitor, Muromsky and Monastyrsky. These are the best varieties of cucumbers for pickling Russian selection, although their rating is not as high as those mentioned above. Unfortunately, their productivity depends on weather conditions, which constantly surprise us.
Cucumber seeds are the best varieties for open ground.
Cucumbers are heat-loving plants, therefore they give a crop only in protected (insulated) soil. Their cultivation is not particularly difficult. It is important to choose the right variety and choose a place for planting.
Cucumbers are divided into ground and greenhouse. Ground cucumbers, as a rule, are grown in open ground under a film, and greenhouse cucumbers ripen well in greenhouses. various designs. Cucumbers for growing in a greenhouse are more productive and get sick less. However, not everyone has the opportunity to grow cucumbers in greenhouses, and you can easily create a high warm bed and cover it with polyethylene, film or any other covering material during cold periods!
- early-ripening, and late-ripening (be sure to consider the ripening time of vegetables);
- large, salad for food and small, for salting;
- when choosing a change of cucumbers, pay attention to the fact that they are self-pollinated or parthenocapic, then the fruits will set, even if bees do not fly in your garden.
- be sure to buy zoned varieties and hybrids of cucumbers for open ground.
What cucumbers are best planted in open ground
The mandatory list of plantings should include salad early-ripening cucumbers. Classic varieties April F1 and Zozulya. They ripen early, their fruits are large, enough for the whole family, the seeds are small, the skin is not rough. They grow well both in open ground and in a greenhouse. These are salad cucumbers, they are planted for food, for salads.
Cucumbers for open ground are bee-pollinated varieties and hybrids. From bee-pollinated hybrids, we recommend Libelle. It always gives consistently good results. It is also good for pickling.
April
Early ripening hybrids of cucumbers for open ground and film shelters:
- Boborik F1 - very early hybrid,
- Bidretta F1 - early ripe bee-pollinated hybrid,
- Vladimir F1 - early maturing,
- Annika F1 - mid-season.
Early varieties of cucumbers:
- The early triple hybrids Suomi, Valaamsky, Sarovskiy are distinguished by a quick return of the crop, and they have bouquet fruiting, that is, several cucumbers grow at once from each leaf axil. They have short side shoots that end in a bouquet of flowers and then, of course, cucumbers. These hybrids are of particular interest to residents of the Northwest, as they set fruit at low temperatures and low light.
- Parthenocapic hybrids Spring Caprice, Emerald Stream, Quartet and Orlik - differ in early and friendly fruiting, bear fruit in a bunch.
- Of the gherkins, it is better to plant hybrids Alex, Alekseich, Friendly family, Konrad, Fawn, Charodey and Shchedrik.
Cucumbers for covering soil (at night we cover the beds with a film or covering material, remove during the day):
- Vyatsky, Valdai, Understudy, Stuntman, Kominsky.
The best varieties of cucumbers for open ground:
- Hybrids Eliseevsky (bee-pollinated), Novgorodets, Arkhangelsk, Kai, Leader, Well done, Pososhok, Razgulay, Twiksi, Ukhazher, Gypsy, Mikhalych.
For open ground, a new bee-pollinated cucumber Advance has appeared, but it is not suitable for pickling. From pickling, Svyatoslav showed himself well.
There are many varieties and hybrids of cucumbers, there are plenty to choose from. But here's what you should definitely pay attention to - whether the chosen variety is suitable for growing in open, covering (protected) soil or in a greenhouse. Many do not take this into account and lose greatly in productivity. After all, sometimes cucumbers intended for growing in a greenhouse are sown in open ground and naturally do not receive the promised harvest.
Gardener's review on choosing a variety of cucumbers for planting: “I choose varieties and hybrids of cucumbers solely by name and description, I take what I like at the moment. I bought a variety of Gherkin cucumbers, but for some reason they did not grow small and thin, as I wanted, but pot-bellied and plump. There are special varieties for planting cucumbers in barrels. The Emerald Stream shows itself well.
To better understand and understand which varieties of cucumbers are best planted in the garden and garden, I have a book by Galina Kizima “Advice for Gardeners and Gardeners” and began to be guided by her recommendations when buying seeds.
to home
Cucumber is the most common and diverse vegetable in appearance and taste. Cucumbers are consumed when the fruits have undeveloped seeds, they taste crispy, juicy and palatable.
And although the cucumber is 97% water, it still remains the most popular and consumed vegetable in human nutrition. Even a small presence of fats, carbohydrates, organic acids and essential oils creates a unique taste, smell, a feeling of freshness, all that we love cucumber so much for.
Cucumber is a source of minerals. It contains potassium, calcium, phosphorus, in addition there are magnesium, sodium, sulfur and iron and others. important elements.
Cucumber juice has an alkaline taste. Vitamins are also present in cucumber fruits, these are B1, C, B2, also biotin, carotene (A).
All these complex combinations of organic components related to cucumber subtly play a large role in the human body's metabolism. Vitamins are mainly found in the peel.
low calorie, and a particularly high content of cellulose plus a different mineral composition make cucumbers a dietary product for people prone to obesity. There are a lot of varieties of cucumbers, they are zoned and every year new varieties of cucumbers appear.
Specialist comments
Cucumber is a plant that is pollinated by bees and other insects. But to date, modern hybrids have been created, they are the so-called parthenocarpic hybrids, i.e. self-pollinated. Namely, capable of tying the fruits of cucumbers without pollination. This quality of the resulting varieties is useful during periods of adverse weather.
Agricultural technology
The optimum temperature for germination of cucumber seeds is 25-300 C; development requires + 22-28 C during the day and + 18-20 C at night. Cucumber is demanding on air and soil moisture. Irrigation is only recommended warm water, under the root. Soils are light, fertile, loose, with neutral acidity.
Varieties of cucumbers for greenhouses, open and closed ground
Masha F1
Cucumber variety Masha is a self-pollinated, parthenocarpic, high-yielding, earliest (ripening period 37-39 days) hybrid. Fruits of high uniformity, without bitterness, cylindrical shape, weight 90-100 grams, length 8-11 cm.
It has a predominantly female type of flowering, the crop ripens amicably, has small seed chambers, a beautiful dark green appearance. Delicious both fresh and pickled. The hybrid is highly resistant to cucumber mosaic virus, cucumber olive spot, and powdery mildew.
Advantages: early ripeness, versatility of use, plasticity. It has a good ability to recover after harvest. It is transportable, keeps a trade dress. For early production grown in greenhouses. In open ground, planting Masha cucumbers and further cultivation is carried out both vertically and horizontally.
Marinda F1
Marinda cucumbers are good enough for any kind of canning. Parthenocarpic - self-pollinating, mid-early hybrid is used for growing this variety both for closed and open ground. The fruits are small, dense and very crispy, with large pimples, without hot. Differs in: predominantly high yield, high resistance to various diseases of cucumbers and stressful conditions.
Naf-fanto F1
Feature - cucumbers of the Naf-fanto variety without voids, both during pickling and canning. Cucumbers of this variety are grown both in open ground and closed.
Mid-early productive, bee-pollinated hybrid. A powerful plant with predominantly female flowers. The fruits are small, tuberculate, 8-12 cm in size, do not have bitterness. Suitable for salting and long-term storage while remaining a quality product.
Aquarius
Variety Aquarius early ripe cucumbers, bee-pollinated, grown in open ground. Quite productive with small fruits, the classic size is 8-12 cm. This variety is genetically created without bitterness. It has a universal purpose. Cucumbers are delicious both fresh in salads and canned. The variety is resistant to powdery mildew, as well as olive and brown spot. The yield of Aquarius cucumbers can be up to 7 kg per 1 m2.
Zozulya F1
An early maturing hybrid, Zozulya cucumbers are parthenocarpic, self-pollinating. Fruiting of cucumbers begins early, 40-45 days after germination. It has predominantly female flowers. Growing mainly in spring greenhouses, in film tunnels. The fruits are slightly tuberculate, weighing 150-300 g, white-thorned, the size of a cucumber is 14-23 cm. The crop ripens amicably and in large mass. Differs in resistance to diseases of cucumbers.
Russian emerald F1
Mid-season hybrid, cucumber of a beautiful emerald-saturated color. Delicious in pickle. Self-pollinated, ripens from germination to the appearance of the first fruits in 45-55 days. The variety has dark, cylindrical, large-tuberous greens, without a neck, 14-16 cm long. Suitable for growing in film greenhouses, as well as in open ground. Good palatability and fresh and salty fruits.
Ginga F1
The variety is early ripe, grown in 43-45 days, it is a self-pollinated parthenocarpic hybrid. It is used when growing both in open ground and in greenhouses, under a film in greenhouses. Plants are predominantly female types colors. As a rule, 2-3 fruits are formed in each node of the plant.
The fruits of the variety "Ginga F1" - these are gherkins look very beautiful, the classic size is 8-10 cm, in appearance with small tubercles. The variety was created genetically without bitterness. It tastes good both fresh and canned. Resistant to cucumber diseases, downy mildew and cucumber mosaic virus.
Zyatek F1
Variety Zyatek is a parthenocarpic hybrid, with early ripening terms, 45-48 days pass from germination to harvest. Flower type is female. It is used for cultivation of fruits both in an open ground and in film greenhouses. Sowing seeds for seedlings is carried out in the 3rd decade of April, planting seedlings in the ground in the phase of 3-5 leaves in early June or late May, depending on weather conditions. Landing pattern 50x50 cm.
Cucumber greens are white-thorned, without bitterness, have a mass of up to 100 grams, length - 10-12 cm, diameter up to 3.5 cm. The color of the skin is dark green with light stripes. The use of cucumbers of this variety is universal, the yield is good, from 5 to 7 kg per plant.
Ira F1
A variety with an early type of maturation, bee-pollinated, productive hybrid.
Variety Ira has mostly female flowers. Fruits - small cucumbers grow about 10-12 cm long, they are rarely tuberculate, have a mass of about 80-150 g.
The Ira variety has excellent taste qualities, suitable fresh, and for cooking cucumbers in salted and canned form.
Othello F1
Early ripe, productive (10 kg/m2) variety, fruit ripening in 41-45 days, Othello is a hybrid pollinated by bees. The fruits have a cylindrical shape - 8-10 cm, finely tuberculate in structure, the variety was created genetically without bitterness. Mostly grown in open ground. Othello cucumbers are suitable fresh, both for pickling and canning. Resistant to cucumber diseases, powdery mildew, and cucumber mosaic virus.
Moscow delicacy F1
Parthenocarpic self-pollinated, early ripe, hybrid, fruit ripening in 42 days. Variety Moscow delicacy is a medium climbing plant, the ovaries grow in a bunch of 2-3 fruits.
Cucumbers of the Moscow delicacy variety have beautiful cylindrical fruits, small, small-tuberous, grown genetically without bitterness, the peculiarity is that they do not outgrow.
Cucumbers are consumed fresh, canned and salted. Grown both in open and protected ground.
High-yielding variety, resistant to diseases - powdery mildew, downy mildew.
Moravian Gherkin F1
Cucumbers are tasty, crispy, good in salads and pickles. The variety is mid-season, fruit ripening time is 50-54 days. It is a bee-pollinated, high-yielding hybrid, suitable for open ground, and also for film greenhouses.
Zelentsy 8-10 cm long, do not have bitterness. The variety Moravian gherkin has excellent taste qualities, it is used both fresh and for canning.
monastic
Early ripe variety of cucumbers, suitable for growing in open ground. An old variety, pollinated by bees, high-yielding. The fruits are elongated, small, medium tuberculate. First of all, this variety is good for pickling and canning.
What varieties of cucumbers can be used for pickling for the winter?
Aleso
For salting and canning, you need to choose fruits of medium size, tuberculate, with black spikes.
But these varieties of cucumbers are just right for pickling:
Murom, Nezhinsky, Stage, Nosovsky, Era, Altai, Voronezh, Altai, Coastal.
And hybrids are also very good for pickling varieties of cucumbers:
Salting F1, Nightingale F1, Gypsy F1, Midget F1, Voronezh F1.
All these varieties of cucumbers differ from each other in taste and properties, especially when canned, and they turn out tasty and crispy, and cucumbers do not hybrid varieties give good seeds.
If you harvest cucumbers every day, then the formation of new ovaries will increase, and cucumber bushes begin to grow actively and then there will be more harvest.
dolphanics
Any cucumbers can be used for pickling, but not cucumbers of salad varieties and early varieties. Those are guaranteed to explode.
You can buy cucumbers of the Siberian Pickle F1 variety, the variety has recently appeared on the market, the cucumbers are early. The size of cucumbers is small, from 6 to 8 centimeters. Cucumbers of this variety are salted. Its advantage is that the variety ripens early, tolerates bad weather well and the cucumbers are delicious.
And the Nezhinsky 12 variety is very good for salting. The weight of one cucumber is about ten centimeters, and the length is from 10 to 12 centimeters.
Large cucumbers should not be preserved, because if there are voids, then jars with such preservation will not last long.
Lorelei
It is believed that the most delicious pickles can be obtained from the fruits of bee-pollinated hybrids - these are the hybrids True Friends, Farmer, Lord, Captain, Teremok, Acorn. The greens of these cucumbers accumulate a lot of sugars and do not contain coarse tissues.
Also good for salting are greens of parthenocarpic hybrids - beam gherkins (Ant, Grasshopper, Maryina Grove, Hit of the Season, Chistye Prudy) and medium-fruited hybrids (Moscow Evenings, Junior Lieutenant, Virenta, Cheetah).
It should be borne in mind that for the winter it is better to pickle cucumbers at the end of the growing season, that is, closer to autumn.
bolshoyvopros.ru
vyrastisad.ru
Varieties of cucumbers for canning and pickling
It has long been a tradition in Russia to pickle cucumbers. They used to do it in barrels and tubs, but today they mostly do it in glass jars. Pickled cucumbers are an indispensable folk snack, primarily for meat and potato second courses. Pieces of pickled cucumbers are an important component of vinaigrette, Russian salad (some people prefer fresh cucumbers) and some other dishes.
All cucumbers can be conditionally divided into 3 types: salad, intended for canning, universal.
It is better to salt cucumbers that meet the following general criteria:
- They do not have significant internal voids.
- The skin should be thin and at the same time quite dense.
- The fewer seeds in a cucumber, the better.
- It is desirable to salt small and medium cucumbers, the size of which does not exceed 13-15 cm. It is better to pickle very small cucumbers (less than 8 cm).
- The flesh should be firm and crispy.
- Pay attention to the surface. It must contain a large number of tubercles necessarily covered with spikes of dark color.
The following varieties are well suited for salting:
- "Altai"
- "Coastal"
- "Fabulous"
- "Voronezh"
- "Vyaznikovsky"
- "Bush"
- "Murom"
- "Nezhinka"
- "Nezhinskiy"
- "Nosovsky"
- "Crisp"
- "Era"
- "Stage"
Hybrids include:
- "Vanguard F1"
- "Adam F1"
- "Amur F1"
- "Business F1"
- "Barrel pickling F1"
- "Funny Guys F1"
- "F1 Look"
- Aquarius F1
- "German F1"
- "Darling F1"
- "Salting F1"
- Zozulya F1
- "Katyusha F1"
- "Courage F1"
- Levina F1
- "Lilliput F1"
- "Mommy's Pet F1"
- "Goosebump F1"
- "Othello F1"
- "Finger F1"
- "Paris Gherkin F1"
- "Pasadena F1"
- Pickle F1
- "Regina F1"
- "Spring F1"
- "Semcross F1"
- Nightingale F1
- "Gypsy F1"
Compared to conventional varieties, hybrids have better taste and external qualities, get sick less often and allow you to harvest a more plentiful harvest.
Of course, the article does not list all varieties and hybrids of cucumbers, the best way suitable for salting. If you think that the list is not complete, please add it in the comments.
www.dacha6.ru
The best varieties of cucumbers for pickling and canning
Housewives taking their first steps in conservation often face the fact that cucumbers in one jar turn out crispy, juicy, tasty, and in another they are soft and watery.
And it seems that they did everything according to the same recipe, used the same seasonings and spices, but the result is disappointing.
Experienced housewives know that, in addition to a proven recipe, it is necessary to choose the right variety of cucumbers, because not all are suitable for conservation.
Remember which varieties of cucumbers cannot be preserved - salad.
They are beautiful only fresh and lightly salted.
City dwellers who do not have a land plot have to be content with purchased cucumbers at a vegetable base or market, where you can rarely see information about the variety on the price tag.
Those who have own site lands are in a more advantageous position, they decide what to plant and when, growing the right vegetables that are suitable for canning, which can be grown both in open ground and in a greenhouse (in this article you can read about cucumbers for a greenhouse, their best varieties).
So what varieties of cucumbers are suitable for canning and pickling?
First of all, these are pickling varieties and universal. But when preserving the latter, be prepared that crispy cucumbers may not work.
Pickled varieties are distinguished by dense pulp, good ability to pass salt, they ripen together and produce basically identical fruits in length. For salting, it is better to choose late varieties of medium-sized cucumbers, without mechanical damage and emptiness inside.
Late varieties of cucumbers for pickling differ in that they have longer fruiting. The ripening of cucumbers occurs over 50 days after planting the seeds.
On the market, cucumbers suitable for pickling can be identified by appearance- the color and thickness of the skin, the presence of spines and size.
Cucumbers should be dark green in color with a medium-thick skin. Fruits with a very thin peel are not suitable for preservation, try to pierce it with your fingernail, if this is difficult, then you have ideal contenders for salting.
The most suitable for canning are fruits with black spikes. Optimal size 6-9 cm. They fit perfectly in jars and look beautiful on a platter.
As an example of such cucumbers, the high-yielding early-ripening variety Gypsy F1 can be harvested already a month and a half after sowing. The fruits are small, on average have a mass of 60-70 grams.
And be sure to taste them before processing vegetables, they should not be bitter.
Breeders strive to make life easier for housewives, so they have bred a large number of varieties and hybrids that are designed specifically for salting. The most popular of them, which have proven themselves in the field of winter harvesting, are considered.
Sun skirt: types and how to wear it Black sun skirt with a T-shirt how to wear
Ground bird cherry Ground bird cherry cook
Own business: production of chips
How to care for your skin in spring Face masks in spring
Seizures in the corners of the mouth: causes and treatment in adults and children