Varieties of cucumbers. Overview of greenhouse varieties of cucumbers recommended for pickling and preservation The best varieties of cucumbers for canning

Cucumbers are divided into groups according to the intended use or method of storage. Salad cucumbers, cucumbers for pickling and canning, as well as universal ones, suitable for everything at once.

The first are the earliest, they have a thin skin and a neutral taste. They are grown in greenhouses and greenhouses. They are usually thin and elongated in shape. If such cucumbers are planted in open ground, they will be thicker and shorter, and the skin is much tougher. Early cucumbers are not suitable for canning.

What cucumbers are suitable for pickling

The best salad hybrids of cucumbers: description, photo, reviews

Cucumbers Karnak F1, characteristic

Early maturing bee-pollinated hybrid, mainly female type flowering. It takes 42-45 days from germination to fruiting. Designed for growing in open field and in greenhouses.

Plants are medium-sized, with medium branching. In the female nodes, 2-3 ovaries are stably laid. Cucumbers are green, smooth, slightly ribbed, cylindrical, about 17-18 cm long and 3.5-4 cm in diameter. The color of the spikes is white. The taste is delicate, with a strong cucumber aroma.

Hybrid Karnak is ideal for cooking fresh salads. Disease resistant.

yield 12-14 kg with square meter landings.

Cucumber Emerald Stream F1

Early ripe (44-48 days before fruiting) parthenocarpic hybrid for cultivation in open ground and film shelters.

The plant is vigorous, weakly climbing, predominantly with a female type of flowering. Cucumbers are elongated-cylindrical, tuberculate, dark green, with delicate thin skin, 30-50 cm long, weighing 150-200 grams. They have excellent taste and aroma. The value of the hybrid Emerald stream is in resistance to powdery mildew, cold resistance, shade tolerance, long and continuous fruiting period. Great for salads.

Cucumbers for pickling and canning are grown both in open ground and in greenhouses. Only for pickling, medium-sized cucumbers are plucked, and for canning, very small cucumbers are harvested, the length of which is 8-10 cm.

The best varieties of cucumbers for pickling and canning: description, reviews, photos, characteristics

Cucumbers Siberian salting F1

A new early maturing, parthenocarpic hybrid that matures in 42-46 days. The plant is medium climbing, with a beam arrangement of ovaries.

Cucumbers are short 6-8 cm, cylindrical in shape, gherkin type, weighing 55-65 grams, small-tuberous, white-thorned, of good consistency and density, genetically without bitterness, do not outgrow. The taste qualities are excellent. The hybrid is intended for salting.

The value of the hybrid in the friendly formation of fruits in early dates and resistance to adverse weather conditions. It has good taste qualities.

Cucumber Goosebump F1

Early maturing parthenocarpic hybrid, female type of flowering, 4-6 ovaries are formed in each sinus. The hybrid ripens in 43-48 days from the moment of emergence of shoots.

Cucumbers are short, with large, wide tubercles and black spikes. The fruits have high pickling qualities. The hybrid F1 Murashka is grown both in protected and open ground. Disease resistant.

yield: 6 - 7 kg from one bush. Planting density: 3 plants per square meter.

Cucumber Nezhinsky 12

One of the best varieties for pickling. It is grown up in an open ground and film shelters. The variety is unpretentious and disease resistant. Mid-season, bee-pollinated.

The bush is long-branched. Cucumbers are short, elongated-ovoid, large-tuberous, black-thorned, 10-12 cm long, weighing 80-110 grams. The pulp is crispy, excellent taste. The variety is resistant to olive blotch and bacteriosis.

Growing Features: seeds are planted at the end of May in greenhouses and in the ground, or 20-25 day old seedlings. Planting density - 3 plants per 1 sq.m. The seeding depth is 1.5-2 cm. The soil should be fertile with high aeration (sawdust, leaves can be added).

Cucumbers Parisian gherkin

Early ripe (46-50 days), bee-pollinated variety for open ground and film shelters. The plant is medium-sized, medium climbing.

Cucumbers are large-tuberous, black-thorned, 6-10 cm long, weighing 60-90 grams, without bitterness. The variety is highly resistant to powdery mildew and spotting. Used for canning and pickling. The taste of cucumbers is excellent.

Pickled cucumbers

Early ripe (41-46 days) bee-pollinated variety for open ground.

The plant is long-branched, medium-sized, medium-branched, mixed type of flowering. Cucumbers are elongated-cylindrical, large tuberculate, green with light stripes middle length, with black pubescence, 10-11 cm long, weighing 100-125 hfvv.

The value of the variety in resistance to downy mildew, stable yield, presentation and high pickling qualities. The variety is recommended for pickling.

Popular varieties of universal cucumbers

Such cucumbers are grown both in greenhouses and in open ground.

Cucumber Zakuson F1, characteristic

New ultra-early, parthenocarpic hybrid. The period from germination to the beginning of fruiting is 40-45 days.

Plant with medium branching. The ovary is group, in one node up to 4 fruits can be tied at the same time. Cucumbers are cylindrical, 8-9 cm long, small-tuberous, black-thorned, dense, genetically without bitterness. They have excellent taste. Recommended for outdoor cultivation and all types of greenhouses. Used fresh, for pickling and pickling in the phase of pickles and gherkins.

Hybrid value in early ripeness, high productivity, resistance to adverse weather conditions. Zelentsy do not outgrow, do not turn yellow. Excellent taste qualities of fresh and processed products.

Cucumber Drop, description

Early maturing variety for outdoor cultivation. From germination to the start of fruit collection 43-45 days. The fruits are black-thorned, genetically without bitterness, 9-11 cm long, retain their green color for a long time. Designed for fresh consumption, salting and canning.

Variety value in a consistently high yield, good presentation, the ability to long-term preservation of commercial qualities after harvesting.

Cucumbers Ira F1, description, photo

Ultra-early bee-pollinated hybrid, predominantly female type of flowering. From germination to the beginning of fruiting, 45-50 days pass. The plant is medium climbing, in one node 2-3 ovaries.

Cucumbers are cylindrical, 12-15 cm long, weighing 55-85 grams, dark green, large-tuberous, with white pubescence. The pulp of the cucumber is dense, crispy.

The hybrid is characterized by high stable yields, complex resistance to diseases, excellent taste qualities of both fresh and canned fruits. Hybrid Ira F1 is intended for cultivation in open ground.

How to cook delicious pickled barrel cucumbers, video

If you know any good varieties cucumbers for pickling and canning, please write their names in the comments. Please indicate how you liked this variety of cucumbers, what is its yield and disease resistance. If possible, attach a photo of these cucumbers.

Your feedback on cucumber varieties will help many gardeners choose only the best varieties, with good yield, disease resistant. We kindly ask you to indicate the region of cultivation and write cucumbers for open ground or for a greenhouse. Thanks!

Who among us does not like crispy cucumbers: fresh, lightly salted, canned, salted. Most of them we use in salted form. None good festive table can not do without such snacks as pickles. They are present in the composition of almost all salads from autumn to spring, without them, and vinaigrette or vinaigrette.

But experienced housewives know that not every variety of cucumber is suitable for conservation. You can close different cucumbers according to one recipe and the result will be completely different. Cucumbers do not always turn out plump and crispy, the reason lies in the correctness of the variety chosen for pickling. In this review, we will talk about which varieties of cucumbers should be planted in open ground for pickling.

Cucumbers have three uses:

• Salad, used only fresh. Such cucumbers have small white spikes or they are absent on an absolutely smooth plump skin (which does not pass the brine inside the fruit), their skin is from white to dark green. In conservation, they become soft and tasteless;
• Pickling, small in size. They are suitable for fresh consumption, but their peel is dense, one might say harsh, but in brine they are amazing, hard, crispy, the names of the best varieties are given below;
• Universal, they mainly include hybrids of the latest generation. Cucumbers up to 100 mm in size are used both for eating fresh and for pickling, preferably pickling.

For pickling choose medium cucumbers up to 15 cm long, with a dense skin. When pressing the fruit with a fingernail, the peel should be easily pierced. Be sure to have black thorns on the fruit. It is their presence on the greens that ensures the porosity of the dense peel and contributes to a better penetration of the brine into the cucumber, giving the fruits in pickling the crunchiness so beloved by everyone.

Description of the best pickling varieties, which one to choose?

The best pickled cucumbers that have passed the test of time are considered to be old Russian varieties, description and characteristics are given below:

Nezhinsky

The old Ukrainian variety has not yet lost its popularity due to its high taste, yield, and drought resistance. Medium-early ripening vegetable (47-55 days). Unlike hybrids, you can collect your seeds from it. On its basis, varieties of the so-called "Nezhinsky dynasty" were bred, which are also good for salting: Nezhinsky-12, Nezhinsky Kuban, Era, Nosovsky, Nezhinka.

Crisp

Bee-pollinated hybrid of medium maturity (50 days). Fruits abundantly throughout the summer, the size of greens up to 100 mm.

Coastal

High Yielding Cucumber medium early ripening(47-51 days), on the surface of the fruit there are large tubercles and their length is up to 120 mm.

Murom

One of the oldest Russian varieties comes from the city of Murom. Early maturing, pollinated by bees of very early maturation (32-42 days).

Far Eastern

Ripening in medium terms (40-55 days), pollinated by bees, fruits are medium tuberculate, up to 15 cm.

Fabulous

Medium early large tuberculate hybrid, cucumbers up to 12 cm long, with a friendly return of the harvest.

parisian gherkin

Early (40-45 days), bee-pollinated hybrid. Large tubercle greens are devoid of bitterness in taste, up to 11 cm in size.

Vyaznikovsky

Bee-pollinated, early variety (40-55 days), small tubercle small cucumbers up to 11 cm resistant to short-term frost.

These varieties are time-tested and almost never fail with a harvest. Testing new selections on the plot, these old-timers are still given a place in the garden by gardeners - just in case. They are ideal in salting, both in size and in taste.

All pickled varieties tend to quickly yellow fruits, so they need regular harvesting (every 2 days), which also stimulates the formation of new cucumber ovaries.

The most popular cucumbers for winter harvesting

The most popular of the cucumber variety are:

Hermann

- Parthenocarpic early (41-47 days) hybrid ovary of the bundle type, medium-tuberous greens up to 10 cm long, sweet taste and absolutely no bitterness.

Hector

Super-early hybrid (30-36 days) has compact bushes, bunch-shaped ovaries. Large tubercle cucumbers 10-12 cm in size have a dark color and a strong cucumber aroma.

Zozulya

Early (46-48 days) self-pollinating hybrid, large-tuberous elongated fruits 14-22 cm in size. With insufficient watering, bitterness appears in cucumbers.

Courage

- an early hybrid (38-44 days) that does not need pollination, requiring a minimum of attention when growing. Fruits up to 15 cm.

Phoenix

Late-ripening (55-65 days) bee-pollinated hybrid with fruits up to 16 cm, thick skinned. The plant is well adapted to temperature extremes, heat and drought. The fruits do not turn yellow for a long time.

Aquarius

Medium-early (43-48 days) in need of pollination, ovary of a single type. Fruits are large-tuberous, up to 12 cm in size, excellent in taste.

Game

It is pollinated by bees, in terms of maturation it belongs to mid-season (48-52 days), has tuberculate fruits up to 11 cm in size.

Moscow Nights

Medium ripening (42-45 days) self-pollinating hybrid, tuberculate fruits up to 14 cm in size.

marinda

Self-pollinated high-yielding hybrid of medium (40-55 days) ripening period. Fruits - gherkins large tubercles up to 10 cm long have an even shape, they do not have bitterness at all.

The best universal varieties: names and characteristics

The best varieties for universal use include the following:

spring

Bee-pollinated hybrid of medium maturity (48-55 days), small-tuberous fruits up to 12 cm long resistant to a range of diseases.

Bush

Bee-pollinated early ripening, with fruits of an ovoid-oblong shape 9-12 cm long. They have a long shelf life.

Baby

- early ripe (40-43 days) bee-pollinated, with ellipsoid large-tubercular fruits up to 9 cm long.

Bush varieties of cucumbers are small compact bushes intended for cultivation only in open ground. The main harvest is given together in the first 3 weeks of fruiting.

Tom Thumb

Early ripe (39-41 days) gherkin with a bundle type of ovary, small tubercle greens up to 11 cm long do not have voids in the pulp.

Masha

Superearly (35-39 days) self-pollinating hybrid with bunch type of ovary and long fruiting. Large-tubercular gherkins without bitterness and have excellent taste.

Delpin

Early (40-45 days) high-yielding hybrid with fruits up to 12 cm long, resistant to high temperatures, therefore recommended for repeated summer cultivation.

Competitor

- mid-early variety (43-53 days), productive. The fruits are large-tuberous, up to 12 cm long.

Cucumber Pickling - the best variety for mass pickling

Pickling - unique variety, which, thanks to the optimal density of the pulp of the fruit and its palatability considered the best for pickling. Bred at the Volgograd experimental station VNIIR them. N.I. Vavilov.

This is a medium variety harvesting can be done 40-45 days after germination, bee-pollinated, most suitable for outdoor cultivation.

The bushes are medium-sized, the shoots have unlimited growth power, so they need to be pinched for better education side shoots.

Dark green large tubercle cucumbers with white stripes on a thin peel with black thorns have a length of 9-14 cm and weight up to 120 g. Zelentsy have a pronounced cucumber aroma, there is no bitterness in them. In salting, they are dense, crispy and of excellent taste.

Productivity subject to agricultural technology - 4-5 kg ​​/ m 2.

Pickling is quite resistant to most diseases, including powdery mildew, so it does not create problems in cultivation.

It is grown both through seedlings and by direct sowing of seeds into the soil. For growing it is better to use warm beds. To do this, in the fall, twigs, weeds, tops of tomatoes and peppers, fallen apples and foliage are poured on top of a dug trench 0.6 m deep, then a layer of earth is poured on top, then humus or compost, again earth. In the spring, as soon as the weather permits, the bed is covered with a film (preferably black) to quickly warm the soil, you can pre-spill the bed with boiling water. At the end of April, cross-shaped incisions are made on the film, seeds or seedlings are planted, covered with film or agrofibre on the installed arcs. Planting holes are made every 0.5-0.6 m.

When the threat of frost has passed, the shelter is removed. Further care consists in watering, fertilizing, tying growing lashes to an established trellis and regular harvesting.

Growing pickled cucumber will not bring disappointment - it is tasty and reliable.

There are a lot of cucumbers for pickling as well as white cabbage, each variety has its own + and -. It is not so difficult to choose a variety that suits your taste and fruit size, it is better, of course, to start with old proven varieties and at the same time try to plant new ones. Grow, preserve and surprise with your pickles!

Gardeners with many years of experience know how difficult it is to correctly select varieties of cucumbers for pickling from the variety of seeds that currently exist. Not every cucumber is suitable for winter preparations- they differ in the density of the pulp, the color of the thorns, and the taste. If you do not take into account these features of the varieties, it is unlikely that you will be able to enjoy crispy fragrant cucumbers in winter.

How to find out if a cucumber is suitable for pickling?

Each spring, bewildered vegetable growers crowd in front of the seed shelves in stores. Try here to figure out which type of cucumber is suitable for pickling, and which one for salad. When purchasing seeds, it is very important not to rush and make the right choice. Breeding scientists are constantly developing new hybrids. but experienced gardeners it is advised not to experiment, but to immediately give preference to time-tested varieties.

According to the method of use, cucumbers are divided into three groups. Regardless of whether vegetables for canning are grown on personal plot or bought on the market, you need to know external differences pickling cucumber from salad or classic.

• Salad - cucumbers used exclusively fresh, without heat treatment. They are distinguished by long fruits of medium thickness with small seeds and a smooth green skin. Fruits are stored for a short time, unsuitable for conservation due to numerous air pockets in loose pulp.
• Pickling - designed for winter harvesting. Vegetables with a thin pimply skin of a rich emerald color, over the entire surface of which black “spurs” are scattered. The middle of the fruit is compacted, light. The length of a mature cucumber is not more than 15 cm.
• Universal - cucumbers can be eaten raw and used for harvesting. You can grow vegetables of this class both in greenhouses and under open sky. A thin peel is combined with a not too compacted pulp. The surface is covered with light or dark spikes. You can pickle such cucumbers, but they will not crunch like pickles.

When choosing cucumbers for pickling in a store, you need to pay attention to the following indicators:

• fruits are small, up to 15 cm long, straight;
• the peel is dark green, pimply, with small dark spikes;
• cucumbers are elastic to the touch, not sluggish;
• the pulp on the cut is compacted, without visible voids, with small seeds;
• taste without bitterness.

When pickling cucumbers that meet the above requirements, the result will be amazing. Thin skin absorbs quickly saline solution, and the compacted pulp does not sag in a jar - the cucumbers turn out crispy and taste wonderful.

Seed selection

Properly selected seeds are the key to obtaining good harvest. It is more profitable to buy material for planting in specialized departments, where experienced sellers will talk about the features of growing and the purpose of the selected variety. You should carefully read the description on the bag, check the shelf life. It also says for what purposes it is better to use vegetables of this type.

What varieties are better to take for salting?

Leading breeders of the country throughout for long years those varieties of cucumbers that are best used for canning were selected and tested. The selected plants are distinguished by an enviable resistance to slight temperature drops, do not emit bitterness in the absence of watering for a short time, grow quickly and ripen together.

• Nezhinsky

For several decades in a row, this variety has been known to many gardeners as the best pickling. The plant is pollinated by bees, and, unlike hybrids, seeds can be obtained from it. It takes about 50 days from planting to harvest. "Nezhinsky" cucumbers are distinguished by excellent taste and commercial qualities, resistance to diseases and pests. Zelentsy length - 10-13 cm, weight - 100 g.

On the basis of "Nezhinsky", "Era", "Nosovsky", "Nezhinka" were later bred, which are also indispensable for harvesting.

• Crispy gherkin F1

The variety is self-pollinating, intended for growing in greenhouses. Small fruits (length - up to 8 cm, weight - 50–60 g) have an uneven surface. Early ripe, it is possible to get the first harvest already on the 50th day after full germination.

• Village pickle F1

By planting this ultra-early hybrid, pollinated by bees, it will be possible to collect the first fruits on your site in 40 days. Cucumbers in the form of short cylinders are up to 8 cm long and weigh about 90 g. The surface of the fruit is covered with small tubercles. Used for salting and pickling, in a jar the pulp remains dense, without voids.

Universal varieties

Cucumbers of universal varieties with the same success can be used raw and canned for the winter.

• Vyaznikovsky 37

Early maturing variety, suitable for cultivation in greenhouses and on open beds. It is used for preparation of salads and for winter preparations. Fruits up to 14 cm in size are light green in color with black spikes. The advantages of the variety are resistance to cold and fast shoots.

• Snack F1

An early ripe variety is unpretentious to weather conditions. Even in cool summers, you can collect decent harvest dense, fragrant, crunchy fruits. Great for marinating and salting. Cucumbers are small, weighing up to 50 g, striped, stored for a long time, withstand long transportation.

• droplet

Ultra-early variety, pollinated by bees, suitable for outdoor cultivation. Plants begin to bear fruit after 40-45 days after planting. Gherkins are elongated, with black "spurs", have excellent taste and excellent commercial qualities.

Universal varieties have one drawback - cucumbers quickly turn yellow if they are not harvested on time. It is necessary to regularly cut off ripe cucumbers, which will allow you to get a quality product for pickling and stimulate the formation of ovaries.

Modern hybrids for pickling

On bags of cucumber seeds, you can often find the F1 mark, which indicates a hybrid plant. To obtain a hybrid, two varieties are crossed with different characteristics. For example, some plants are high yielding, while others are disease resistant. If you cross them, you get a variety that combines both of these advantages. Therefore, hybrids are more hardy, grow quickly and ripen together. Having planted cucumbers marked F1, even in a cold summer it is impossible to be left without a crop.

• Pickling F1

Grade pickling F1 experts consider the best barrel cucumber. The combination of high-density pulp and decent taste makes vegetables of this variety indispensable for salting in large volumes. Cucumbers have a dark green color, skin with large tubercles and light stripes. Length no more than 12 cm, weight up to 120 g. The plant requires, as the bushes grow rapidly and, if not limited, can reach a height of 3 m.

The variety is endowed with high immunity to fungal and other diseases, especially to. Fruits without bitterness, with crispy pulp.

• Goosebump F1

Variety with more than century history began to land since the beginning of the last century. Plants withstand temporary cooling well, bear fruit well in the northern regions of the country, and can grow and bear fruit in the shade. Full maturation takes a month and a half. Cucumbers with light tips, prickly dark thorns, are suitable for any kind of pickles.

There is a huge variety of varieties that are great for salting. When choosing, you need to focus not only on your needs, but also on the climate and weather in the area in which cucumbers will grow, as well as on the composition of the soil, and give preference to well-known varieties tested by specialists.

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 use such varieties for winter harvesting, no one can guarantee you great taste strong, crispy pickled cucumber, if you do not follow some rules of agricultural cultivation and salting 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 in a summer cottage or garden plot, they are great for salting. Feature - cucumbers do not outgrow, have slow growth.

Currently created hybrid varieties with excellent pickling qualities, 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 it with a weed killer - Roundup, and he not only survived, but gave an 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 when frequent watering and need to be fed more often. root system cucumbers are characterized by low removal from the soil nutrients, but 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 top dressing: solution of mullein (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 doesn’t 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 essential oils 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. Optimal Concentration table salt – 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.

Some cucumbers are nice to eat fresh, straight from the breast, others are good in a salad, but others seem to be created for canning and pickling. In order not to make a mistake in the choice, website recommends writing down varieties of cucumbers for pickling and canning in a notebook and be sure to plant them.

You can determine which cucumbers are best for pickling and which are not. appearance. Cucumbers for pickling and canning are always the most tuberculous, and their thorns should be black!

If the greens are white-thorned, do not turn yellow on the bushes for a long time, have a thick peel, then they are completely unsuitable for salting. The brine will not penetrate into them.

The most delicious crispy cucumbers are large-lumpy pickled cucumbers. They have developed transverse vascular bundles going to the surface, which makes the cucumber pulp crispy.

When choosing cucumber seeds for pickling and preservation, you need to not only look at the picture, but also carefully read the packaging. The purpose of the cucumber must be indicated there.

What cucumbers are best for pickling

• The most productive cucumbers for pickling are Nezhinsky And Murom. Zelentsy of these varieties grow medium in size, have dense, elastic flesh and a thin peel - ideal for canning.
• Hybrids of the Nezhinsky variety have excellent pickling characteristics. These are cucumbers Era, Nosovsky, Nezhinka, Stage. Delicious and crispy cucumbers are obtained from these fruits.
• Classic cucumbers for pickling the best varieties are Altai, Coastal, Voronezh, Gorgeous, Vyaznikovsky.
• According to many gardeners, the best varieties of cucumbers for pickling and canning are mother-in-law And Zyatek. And they are good both in salting and in salads. These varieties of cucumbers give a 100% yield, greens always grow a lot, they are tasty, small in size.
• Popular pickled cucumber gherkins for lovers of the smallest crispy cucumbers are Lilliput And parisian gherkin. They have a very high yield, excellent taste and high pickling properties.

Having chosen which variety of cucumbers is best for planting for pickling, be sure to make a sign for the beds with a description of the name of the variety that you planted, and then follow the results and harvest so that in next year plant only those varieties of cucumbers for pickling and canning that you like and give the maximum yield. Be sure to write down the agricultural company that released the seeds. Unfortunately, re-sorting in seeds happens quite often. And if it didn’t grow at all what is written on the package with seeds, add this agricultural company to your personal black list.