Each owner of a household plot or plot of land plans in advance: what kind of vegetables and fruits he will grow; which of them will be consumed fresh, and which will be used for homemade preparations. Experienced housewives know that the key to success in winter preparations is not only strict adherence to the recipe, but also the quality of the raw materials. At first glance, all cucumbers are similar, but this impression is deceptive, because the varieties of this vegetable are divided into salad varieties (intended for fresh consumption) and those intended for pickling and canning. If you plan to preserve cucumbers for the winter, it is better to immediately plant varieties suitable for this in the garden.
The article gives useful tips about how to external signs select the most suitable varieties of cucumbers for canning, and also talks about modern and classic varieties suitable for pickling. Lovers of home beds will also be able to find for themselves useful information about the correct choice of cucumber seeds for planting them for preservation. In this article you will also find useful information on selecting cucumbers for canning, as well as photos and descriptions the best varieties. In addition, we will provide several simple but tried-and-true recipes that will help keep vegetables tasty and crisp throughout the winter.
Cucumbers for canning: varieties
When buying cucumbers in a retail chain or on the market, it can be quite difficult to navigate their appearance, which specimens are suitable for canning. Therefore, you need to know that all cucumbers are conventionally divided into salad, pickling and universal.
Note: Salad cucumbers are used only fresh or for making salads. When marinated, they become too soft and lose their taste. They are easy to recognize by their absolutely smooth thick skin and small white spines.
The peel of pickling cucumbers is somewhat harsh, and they themselves, as a rule, are small in size. Try them to the touch - they should be very lumpy due to the large number of dark spines. Pickling varieties of cucumbers are used for cold pickling and canning for the winter (Figure 1). Cucumbers of universal varieties are suitable for consumption both fresh and for pickling. These cucumbers are also covered with dark-colored thorns. If you have the opportunity to look at a cucumber in cross-section, pay attention to the density of the pulp. The denser it is, the better the pickling qualities of greens.
So, summarizing the above, when choosing cucumbers for canning, pay attention to the following points:
- Cucumbers should have an even cylindrical shape(slight bending is possible), and their optimal length should be about 15 cm.
- The dark green skin should be quite dense, but when pressed with a fingernail it should be easy to pierce and show no signs of damage.
- The skin must have dark thorns.
- The greens should be dense and elastic to the touch.
- There are no voids in the cut, the flesh is dense and crisp, the number of seeds is minimal.
- The taste is sweet, without bitterness.
Picture 1. External features pickling cucumbers If you are going to grow cucumbers on home garden, when purchasing seeds, carefully read the description of the variety on the package to make the right choice.
The best varieties of cucumbers for canning
The pickling and universal varieties of cucumbers, which have tuberous skin with black thorns, are recognized as the best for canning. Among them there are the old, proven, classic varieties that are familiar to us (“Nezhinsky”, “Muromsky”) and modern ones, bred in the selection process (F1 varieties). Unlike modern hybrids, from which seeds cannot be collected, the old variety “Nezhinsky” is still widespread due to its high yield, excellent taste and drought resistance (Figure 2).
Note: On its basis, such modern varieties as “Nezhinsky 12”, “Nosovsky”, “Nezhinka” have been bred, which are also ideal for pickling and provide seed material.
The old bee-pollinated variety “Muromsky”, resistant to low temperatures, is ultra-early ripening. Its fruits are small, have a characteristic aroma and wonderful taste. When canned, cucumbers remain firm and crispy. The only drawback of this variety is the rapid overripening of the fruits.
Figure 2. The best pickling varieties: 1 - Nezhinsky, 2 - Muromsky, 3 - Altai, 4 - Competitor Among the popular varieties one can also name “Altai”, “Beregovoy”, “Voronezhsky”, “Crunchy”, “Zasolochny”, “Parisian Gherkin”, “Competitor”. The Altai variety has become widespread due to its unpretentiousness in care, resistance to weather changes and many known diseases of cucumbers. Its fruits are small (about 9-10 cm), which makes it possible to roll them into small jars. The best hybrid varieties are Murashka F1, Rodnichok F1, Zastolny F1, Buran F1, Natasha F1. Among them, “Murashka” is self-pollinating, “Rodnichok” and “Zastolny” are pollinated by bees, and “Buran” can be grown even indoors.
The right choice of seeds for planting for conservation
If you prefer to prepare vegetables grown in your own garden for the winter, be responsible in your choice seed material. First of all, pay attention to the information on the packaging. on her front side As a rule, there is a photo of ripe fruits. Take a closer look at what type of cucumber the appearance data refers to. Do not forget that the image does not always correspond to reality and may be embellished. Therefore, take the time to carefully read the information printed on back side package, or consult the seller.
In this case, pay attention to the following nuances:
- Resistance to bad weather conditions and diseases;
- Shade tolerance;
- Lack of bitter taste due to lack of moisture;
- Early ripening (mid-season and late varieties are best suited for canning);
- Massive yield.
Give preference to varieties that are most adapted to your area of residence, and, of course, take into account your own wishes. Thus, lovers of small canned cucumbers can purchase gherkin seeds, the fruits of which do not outgrow. And those who do not have their own garden can grow pickling cucumbers with bunched ovaries in an apartment. In cold regions of Russia, there is a high risk of losing the cucumber harvest due to weather conditions, which do not always allow bees to fly out in search of nectar and pollinate flowers. Therefore, in such conditions, self-pollinating varieties of cucumbers suitable for pickling are most often used: “Cupid”, “White Angel”, “Chipmunk”, “Herman”, “Kroshka Enot”, “Crispina”, “Boy with a Thumb” (Figure 3) . The above varieties are F1 hybrids, so seeds collected from them do not bear fruit.
Figure 3. The best varieties for preservation: 1 - Amur, 2 - German, 3 - Crispina, 4 - Thumb Boy If all the listed characteristics satisfy you, pay attention to the expiration date and integrity of the packaging. The package must be intact and dry, and the expiration date must not be too close to the time of purchase. As a rule, there are no problems with this in specialized stores. The slightest suspicion regarding the quality of the seed should be a signal to refuse such a purchase.
Classic varieties
Despite the constant emergence of new varieties of cucumbers, there are those that for many years have not given up their position in the primacy of canning. This is due to the characteristics that are necessary for high-quality marinating and storage of the product. The main varieties of cucumbers that are perfect for pickling and produce high-quality seeds for future planting are the following: Nezhinsky, Muromsky, Nosovsky, Nezhenka, Era, Etap, Altai, Khrustashchiy, Beregovoy, Voronezhsky, Velikolepny, Kustovoy, Vyaznikovsky. After marinating, all of them retain their crispy flesh and characteristic cucumber taste.
At the same time, the listed varieties also have a number of disadvantages:
- rapid yellowing of fruits;
- uneven ripening;
- low resistance to disease;
- average yield.
Therefore, having planted these varieties in your home garden, be extremely careful when harvesting, which must be collected daily. Otherwise, the fruits begin to turn yellow right on the bushes and become unsuitable for further canning.
Modern varieties
Every year there are more and more new varieties of cucumbers developed as a result of breeding work. Unlike classic varieties, hybrids delight high yield(due to the absence of barren flowers), earlier and more uniform ripening, stability and high quality of the harvest, lack of bitterness in the fruits. Pickled cucumbers are crispy and have a rich taste.
Note: The following hybrid varieties are considered the best: Avangard, Business, Vzglyad, Aquarius, Palchik, Favorit, which are distinguished by high pickling properties. They can be grown both outdoors and in closed ground, since these are early and mid-ripening varieties.
Self-pollinating varieties such as “White Angel F1” and “Chipmunk F1”, “Kroshka F1” and “Kroshka Enot F1”, “Aristocrat F1”, and “Mother-in-law F1” are also popular. Lovers of small crispy gherkins can try pickling cucumbers of the “Liliput”, “Parisian Gherkin” or “Tom Thumb” cucumbers, which are distinguished by their high yield and suitability for canning.
Figure 4. Modern varieties of pickling cucumbers: 1 - Emelya, 2 - Zozulya, 3 - Marathon Varieties such as “Emelya”, “Zozulya”, “Marathon” (Figure 4) can be used as salad varieties, as well as for pickling. However, they are not suitable for long-term storage, so they are prepared lightly salted so that prolonged exposure to brine does not change the structure of the fruit and its taste. In addition, it is recommended to use only early fruits for this purpose.
Varieties of cucumbers for canning
Many novice summer residents think that cucumbers for salads and canning have virtually no differences. In fact, there is a certain difference between them, which can be established by careful examination of the fruits (Figure 5).
Cucumbers for salads and canning differ in the following parameters:
- Salad varieties quite large, but at the same time their skin is light and smooth. Such vegetables do not last long, and if you preserve them in jars, the fruits will lose their color and taste. In addition, jars with such cucumbers often explode due to the presence of air gaps in the pulp.
- Varieties intended for pickling and canning usually small or medium. The skin of such vegetables is dark, but quite thin, often covered with tubercles or spines.
- Universal varieties Can be either canned or eaten fresh. The fruits are medium-sized, covered with thin skin and white tubercles with spines.
Using these parameters, you can evaluate cucumbers when purchasing in a store or at the market in order to choose exactly those vegetables that are best suited for preparing winter preparations.
Figure 5. External features of salad, pickling and universal cucumbers (from left to right) In addition, there are a number of other parameters by which cucumbers should be selected for canning. Firstly, the length of the fruit should not exceed 15 cm, and the peel should be uniformly dark and without any signs of mechanical damage. Secondly, it is advisable to choose vegetables with lumpy skin and thorns. To make vegetables look attractive in jars, it is better to choose smooth specimens without bends.
The quality of cucumbers can also be assessed by their taste. The pulp should be firm, without bitterness or voids, and with a minimum number of seeds. In addition, it is desirable that the fruits are firm and elastic to the touch.
Recipes for pickling and canning cucumbers
If you have already chosen cucumbers for canning and brought them home, you will definitely be interested in simple recipes their preparations for the winter. However, before actual cooking, you need to prepare the vegetables themselves.
Note: If you picked cucumbers from own garden bed, it will be enough to simply wash the vegetables and soak them in cold water for two hours. For purchased cucumbers, the preparation will take longer.
If you bought cucumbers at the market or in a store, you must soak them in water. It is advisable to leave them to soak overnight, since you do not know exactly when the cucumbers were picked or how long they were stored before purchasing. Soaking will help saturate the vegetable pulp with liquid, which is necessary to ensure that the fruit remains crisp even after heat treatment.
After soaking, the cucumbers must be washed and sorted by size. In addition, during the sorting process, it is imperative to remove rotten or damaged specimens, since such cucumbers, even if sterilized, can lead to the lid swelling or the jar exploding.
Jars and lids should be prepared separately. Glass containers are thoroughly washed with a stiff brush and soda, rinsed running water and leave to dry on a towel with the neck down. Metal lids should also be rinsed with running water and boiled in water for 15 minutes. After this, the jars must be sterilized in any convenient way. If you will be covering a lot of cucumbers at once, it is better to use a conventional oven for this purpose.
Cold pickling
The method of cold pickling cucumbers is considered the most simple option preparing winter preparations. In this case, vegetables do not undergo heat treatment, and their preservation is ensured natural processes fermentations that occur in brine (Figure 6).
Note: Despite the simplicity of the method, it should be borne in mind that cold-pickled cucumbers can only be stored in a cool room (in the refrigerator, on the balcony or in the basement). Otherwise, the product may quickly deteriorate.
For pickling you will need 2 kg of cucumbers, 2 dill umbrellas, 5 cherry and currant leaves, 1 large clove of garlic, horseradish leaves and root, several black peppercorns. Separately, you need to prepare the components for the brine. For it you will need two liters of water and 4 heaped tablespoons of salt. It is advisable to take well water, as it makes vegetables more tasty and piquant.
Figure 6. Cold salting steps Now you can proceed directly to salting. To do this, place half the greens and a few slices of garlic on the bottom of sterilized jars, then fill the container with cucumbers and cover the top with greens again. Next, we begin to prepare the brine: take cold water, pour it into a large container and pour in salt. The liquid must be thoroughly mixed so that the salt crystals are completely dissolved. It is advisable to let the brine sit for a while, as sediment may form in it, which is not used for pouring cucumbers.
When the brine is ready, pour it into a jar and cover it with a nylon lid. It is advisable to immediately place the jars in a basin or other large container, since during the fermentation process the brine will begin to flow out of the jar. Leave the cucumbers for three days at room temperature. During this time, part of the brine will leak out, and the liquid itself in the jar will become cloudy. This is an absolutely normal process, but to ensure the quality of the product, you need to open the jar and remove any foam or mold that may have formed on the surface. Next, close the jar again and transfer it to a cool storage place.
If desired, you can add hot pepper or mustard seeds to this preparation, which will add additional piquancy to the appetizer.
The salting process is shown in more detail in the video.
Hot salting
Residents of city apartments find it difficult or almost impossible to constantly keep jars of cucumbers in the cold. But, if you prefer salted rather than pickled cucumbers, you can always use the hot pickling method. Such blanks are quite successfully stored at room temperature, in a regular pantry (Figure 7).
Note: When pickling cucumbers hot, vinegar is used as a preservative, which will not only preserve the vegetables, but also prevent the proliferation of pathogenic microorganisms inside the container.
First of all, you need to rinse and sterilize the jars and lids, and soak the cucumbers for several hours in cold water, and then rinse again. Separately, you should prepare spices that will add piquancy to the appetizer: dill umbrellas, black and allspice peas, horseradish leaves and roots. The amount of spices is determined by personal taste preferences and the number of jars you plan to use.
To prepare the brine, you will need a liter of water and a heaped tablespoon of salt. You need to use regular rock salt, as iodized jars can cause explosions. We first place herbs and spices in clean, sterilized jars, then tightly fill the containers with cucumbers so that there is minimal amount voids.
Figure 7. Hot salting sequence Now let's start preparing the brine. The salt must be dissolved in water at room temperature, and the liquid must be brought to a boil. The amount of brine ingredients given above is basic, and the total amount of liquid is determined individually during the pickling process, depending on the number of jars. While the brine is hot, pour it into jars and seal them plastic lids and leave for three days. After this, the brine needs to be drained, and the cucumbers and herbs themselves should be rinsed several times with running water. This can be done very conveniently using a special lid with holes.
Next, you need to prepare a second brine, thanks to which the workpiece will be successfully stored throughout the winter. To do this, dissolve a teaspoon of salt in a liter of water and mix thoroughly. This will leave a small sediment at the bottom of the container that will not be used. Pour the finished brine into cold jars, and seal the containers themselves with metal lids.
After such pickling, cucumbers can be stored quite successfully at room temperature, but after opening the container, it is better to put the preparation in the refrigerator.
Savory Recipes
You can not only pickle cucumbers for the winter, but also pickle them. Recipes for spicy vegetables that can be used as snacks are especially popular. We have selected the simplest recipe for delicious, spicy cucumbers that can be easily prepared for the winter at home (Figure 8).
To prepare the snack you will need the following ingredients (quantities are based on a 0.7 liter jar): about 10 medium-sized cucumbers, 2 bay leaves, half a sweet bell pepper, 1 clove of garlic, 2 dill umbrellas, a pinch of mustard seeds and 3 tablespoons nine percent vinegar. The recipe also involves preparing brine, for which you will need a liter of water, one and a half tablespoons of rock salt without additives and 3 tablespoons of granulated sugar.
Note: It is better to take sand rather than regular sugar, since it dissolves much faster in water.
A step-by-step recipe for preparing spicy pickled cucumbers is as follows:
- We wash the vegetables, wash the jars and lids and sterilize them. It is better to take small or medium-sized cucumbers. In addition, their tails and noses need to be removed.
- Place bay leaves, mustard seeds and garlic on the bottom of the jars. You also need to add to each jar bell pepper, cut into small cubes, and dill umbrellas.
- Next, tightly pack the cucumbers into the jar and pour in the vinegar.
- Separately, prepare the brine: bring water to a boil, add salt and sugar, boil for several minutes and pour hot into jars.
Figure 8. Features of pickling cucumbers at home At the final stage of preparation, the jars should be covered with lids and sterilized for 15 minutes. After this, we roll up the containers with metal lids, turn them upside down, wrap them up and leave them at room temperature until they cool.
Every housewife has her own proven recipe for pickled vegetables. But along with culinary secrets, you need to be able to choose the right variety of cucumbers for canning and pickling. Only then will you get crispy, aromatic greens.
Long, smooth-skinned cucumbers are good for salads, but not suitable for pickles. Salad varieties are consumed fresh in summer time. When heat treated, the skin softens and the taste deteriorates.
On the skin of pickling cucumbers there is a large number of tubercles and spines. When cut, the pulp is dense, with a small number of seeds. They are tasty when collected from the garden, ideal for pickling and various tasty preserves.
Gherkins up to 10 cm, with dense contents under the skin. There are many tubercles with spikes on the surface, the weight of greens is 90 grams.
Vyaznikovsky
Belongs to the “old guard” of varieties and is cultivated everywhere. Cucumbers are elongated, up to 11 cm, slightly tuberous, aromatic. The core is dense and crunchy.
Fabulous
Elongated cucumbers weighing up to 120 grams, length - 10-12 cm. In terms of timing - mid-early, the first batch is harvested 50 days after the shoots appear. A tasty variety suitable for marinades and pickles.
Coastal
Appeared on the market in the 90s of the last century, mainly cultivated in open ridges. Mid-early, greens are removed after 50-51 days. Triangular cucumbers with blurry whitish stripes, the surface is bumpy, there are no thorns. The fruits are dense, bitter, and there are no voids.
Crisp
It lives up to its name completely, the flesh remains dense, tasty, and crunchy. Designed for garden beds open ground, shows good results in tunnels.
It is pollinated by insects and matures in about 50 days. The yields are stable, up to 9 kg per 1 sq. meters. Zelentsy are harvested at a size of 8-10 cm; these are best suited for barrel salting. The skin has large tubercles, a rich dark green color. Gardeners praise the taste of Crispy, noting that the taste only improves when pickled.
Popular cucumbers for winter preparations
Summer residents have favorites on their list - crops that differ good growth, friendly harvest yield, excellent taste.
Hermann
Does not require pollination, productive, unpretentious. Bred in Holland, known on the market since 2001. Gherkins are bright green in color, with small tubercles. WITH square meter up to 20-25 kg of greens are harvested from the beds.
Hector F1
A popular early cucumber from the group of hybrids. Terms – 30-35 days. The bushes are compact; bundle-type ovaries are formed at the nodes. Resistant to major diseases, dense planting in the garden is allowed. The size of greens is small, 8-10 cm. The surface has large tubercles and white spines. The pulp is crunchy, the taste is juicy, with a pronounced cucumber aroma.
Courage F1
A hybrid of domestic selection, it is distinguished by the power of the bushes and unlimited growth. Parthenocarpic. On the side vines it forms up to 6-8 greens. The fruits are rich green in color with a barely visible bloom, 100-140 grams. The taste is sweetish, with a pleasant aroma.
Phoenix
Productive, late ripening. Recommended for open beds, pollinated by insects. Forms cylindrical greens up to 12-15 cm. The bushes are powerful, with long vines. It bears fruit for a long time; it is advisable to organize systematic harvesting, otherwise the cucumbers will outgrow.
Aquarius
A plant with medium-length vines and powerful pentagonal leaves. It produces oval fruits with many tubercles. The skin has brown pubescence. Length – 12-14 cm, color – green with whitish stripes. The greens are juicy, without bitterness. Harvesting begins on the 50th day, fruiting lasts a long time.
Game
Excellent in pickles and marinades, crispy and tasty. Zelentsy are elongated, no more than 11 cm, 68-72 grams. There are few thorns. Cucumbers ripen in 450-50 days. Harvest dates are extended. Shows on open ridges.
Moscow Nights
An indeterminate, vigorous hybrid, characterized by resistance to infections and high yield. It forms ovaries in bunches, up to 3-4 greens. The flowers are predominantly female and bear fruit for a long time.
Marinda F1
Yield hybrid Dutch selection, yielding 25-30 kg per square meter. Self-pollinating, with a stable and stable yield of greens. White-thorned fruits are harvested approximately 40-45 days after emergence. Bears fruit long time. One of the best varieties of cucumbers for preparing for the winter.
Hybrids for pickling and canning
Quite a few hybrid forms of the crop have been bred, designed specifically for conservation and salting. Productive and disease-resistant, hybrid cucumbers are grown in various regions of the Russian Federation.
Lilliputian F1
With proper care for the hybrid, gherkins are harvested from the second half of June. Zelentsy are 7-9 cm, large-tubercular, with small white spines. Ideal for pickling, marinades are delicious. Unpretentious, productive (10-12 kg per 1 square meter), but does not tolerate temperature changes.
Zyatek F1
Early ripening, gives results in greenhouses, bears fruit well in open-air beds. Famous for its excellent taste. The hybrid is easy to grow, as it does not require pollination and bears fruit in any weather. Cucumbers 12-14 cm, with a large number tubercles. The thorns are soft, not prickly. Pick greens with pickles and gherkins. Harvest in 40 days.
Siberian salting F1
The hybrid stands out among new breeding products due to its resistance to adverse weather conditions. Bred specifically for risky farming areas, it is unpretentious. Cucumbers are short, 6-8 cm, dense. The skin is light green, the tubercles and spines are small. Genetically without bitterness, the taste is excellent.
Maryina Roshcha F1
A bunch-type hybrid, it begins to yield early. Fruiting periods are long. At the same time, up to 10-12 green gherkins ripen on the bush. Emerald white-thorned fruits are 10-12 cm long, with thick skin and tasty juicy pulp.
Hit of the F1 season
Famous for its abundant fruiting and reliability. Bred by breeders of the agricultural company Manul. Gives greens until late autumn. Gherkin type, ovaries are formed in bunches, 3-6 pieces each. Side shoots grow intensively, which allows you to extend the harvest time. White-thorned greens, 8-11 cm, high taste.
White sugar F1
An original hybrid with milky-creamy greens. Sweet, dense cucumbers look amazing in assorted jars. Variety developed White sugar Ural breeders, recommended for areas with harsh climates. Ripens in 48-50 days. The fruits are 10-12 cm, with sparse tubercles on the skin. A productive hybrid that does not require complex care.
Among the hybrids, summer residents note the Ginga F1 cucumber and the Little Raccoon F1. From a special selection line of gherkins we will highlight Son of the Regiment F1, Ecole F1, Temp F1, Sankina Love F1.
The best universal varieties: names and characteristics
fontanel
An unpretentious hybrid that produces greens in any season. It has excellent taste and ease of cultivation. In shelters they collect up to 22-25 kg per 1 sq. meters, on ridges - up to 10 kg. The fruits do not ripen at the same time, the length is 10-12 cm. There is no bitterness, voids, there is an aroma. When salting, the characteristic crunch remains.
Bush
Early ripening, with compact size, short shoots. Female flowers predominate. Greens are collected every day during the fruiting period, otherwise they will outgrow. Fruits with thick skin, 9-12 cm, tuberculate, black-thorned.
Baby
Small, 7-10 cm cucumbers ripen in 38-40 days. The pubescence is white, with large spiny tubercles located on the dark green skin. Up to 45-50 greens are removed from the bush. Valued for its early ripening, versatility, and immunity to infections.
Zozulya
The variety has been known for more than four decades. It grows in all regions, receiving positive reviews from summer residents. Produces greens up to 20-24 cm long. The pulp is dense, with a large number of small seeds. There is a pleasant aroma. The weaving is weak; in agricultural technology they do without pinching and pinching. For preservation, the fruits are cut into slices.
Tom Thumb
Forms cucumbers without pollination (parthenocarpic), has shown excellent results in greenhouses and on beds. Gives 12-14 kg per 1 sq. meters, bears fruit for a long time (up to 1.8-2 months). Gherkins are 7-9 cm, with small whitish stripes on dark green skin. Taste qualities rated “excellent”.
Masha F1
Gives harvest in 38-40 days. The fruits are cylindrical, with a very dense skin. Length 7-9 cm, pulp juicy, with crunch. There is no bitterness. From 1 square meter they remove up to 11-12 kg.
On a note!
During the harvest period, cucumbers are picked every day, otherwise they will overgrow.
Competitor
A powerful, bee-pollinated variety. Ripens in 45 days. The greens are lumpy, dark green, with small spines. Grows up to 12-14 cm. Resistant to bacteriosis and powdery mildew.
Rules for collecting cucumbers for preservation
Properly collecting vegetables for preservation is an art. Basic recommendations:
- It is advisable to collect greens in the morning, before bright sunlight.
- The day before, the plants are watered with warm water.
- The fruits are removed carefully, without injuring the lashes or turning them over.
- During the period of mass harvest, the greens are removed every day so that they do not overgrow. A number of hybrids have a lack of bitterness and the impossibility of outgrowing at the genetic level. If harvested untimely, old varieties turn yellow and the skin of the fruit becomes coarser
- It is advisable to make preparations on the same day after harvesting the fruits.
Long before the start of the next gardening season, every summer resident is waiting and impatiently anticipating a new and very delicious harvest. Many gardeners, even before planting vegetables, think about what they will prepare for the cold winter. But no matter what recipes you come up with, not a single housewife has ever given up canning cucumbers.
A competent gardener always stocks up for the winter.
In order for your planned event to be a success, you need to adhere to all the canning rules and detailed recipes. Much directly depends on the selected variety of cucumbers. Which variety of cucumbers is best to choose for pickling?
How to choose the right one and what are the differences?
Not all cucumbers that grow in the garden are pickled. After all, there are also salad and universal varieties. Be as careful as possible when purchasing seeds to ensure that you grow exactly the right crop for your planned canning.
It is quite simple to distinguish vegetables that are suitable for salad from those intended for pickling - the latter will be the most lumpy.
The quality of cucumber for canning directly depends on the pulp of the fruit, since any variety for pickling is much denser. Each cucumber has a different crunch, which is the true advantage of a delicious pickled or preserved cucumber for the winter.
What's the harvest like?! What a choice!
When you select seeds for open ground, do not focus solely on the attractive image on each bag. Be sure to carefully read the description, which contains a lot of useful and effective information. On any packet of seeds you can see the direct purpose of cucumbers.
Pickling: the best varieties
Fruits with fairly short and lumpy surfaces are ideal for cold pickling. The spikes must certainly be black. The “Nezhinsky” and “Muromsky” varieties are safely considered to be the most productive and tasty varieties. Canning such cucumbers is correct solution for those housewives who are accustomed to achieving excellent results.
There are several basic options that are suitable for canning and pickling in different ways: “Stage”, “Era”, “Nezhinka”.
It is these varieties that we can be proud of, as they are distinguished by simply excellent pickling characteristics. The cucumbers certainly turn out crispy and tasty. Another advantage is high-quality seed material.
Classic for pickling
Several varieties are suitable for open ground, which are classic version for pickling: “Magnificent F”, “Altai”, “Vyaznikovsky”, “Beregovoy”.
In this case, there is one drawback - the fruits can turn yellow very quickly. But if you harvest the entire crop on time, you will avoid problems.
They turned a little yellow, but didn’t lose their taste...
Also pay attention to the fact that better and longer fruiting can be achieved by constantly collecting cucumbers that are already ripe for pickling.
Delicious cucumbers are guaranteed to you if you correctly approach their cultivation in the open ground area, and also select a decent recipe for preparing them for the winter. It’s better if you use different recipes - this way you can achieve the ideal.
Modern varieties
If you start looking at modern varieties delicious cucumbers, even a day may not be enough. Even experienced gardeners are lost from the abundance of options, since it is simply impossible to grow all varieties in one moment on your own summer cottage. And what can we say about those who have just begun to work on the land and select interesting varieties of cucumbers that can be prepared in a tasty and original way for the winter?
Small, but smart. – just about this variety
The erroneous fear of every gardener concerns the hybrids that modern breeders are breeding. Almost every variety and hybrid variety is characterized by maximum resistance to various diseases, tolerates the lack of moisture well, and has increased taste, which makes them more and more popular.
Which is better to use? There are plenty of options for you: “Jolly Guys”, “Nightingale F1”, “Swag”, “Gypsy F1”, “Mama’s Favorite F1”, “Lilliputian F1”, “Parisian Gherkins” and many others. It is these varieties that really have best properties for pickling.
Do you like small and very crispy cucumbers? In this case, your ideal and most best choice There will be gherkins that make a splash on every table.
When you use little cucumbers like these, you get great results in any recipe. The gherkins bring good harvest, which differs from its analogues in taste and improved properties for pickling.
Do you want to get excellent results from salting in any case? Give your preference to “Barrel Pickling F1”. It lends itself to any recipe and will always be a delicious decoration for any table, even a festive one.
And in the winter, and for potatoes - it’s worth working in the summer for this
Of course, it’s quite difficult to talk about each variety, because there are too many of them. All types of cucumbers have their own advantages and disadvantages and differ in terms of growing and ripening. That's why ideal options simply doesn't exist.
It is better to choose a variety of cucumbers in accordance with your individual needs and recipes that have been prepared for preparing cucumbers for the winter. The main thing is to approach the cultivation and canning of any variety of cucumbers with all your heart. Then you will get a good and very tasty result.
It’s no secret that to get tasty and aromatic canned cucumbers, it’s not enough to choose a successful recipe. To ensure that the cucumbers come out crispy, firm, and rich in flavor, it is important to choose them correctly. The best varieties for pickling cucumbers today are: impressive list and are not limited, as before, to the famous “Nezhinsky”, “Muromsky” and “Rodnichok”. More experienced housewives can name varieties such as “Era”, “Nezhinka”, “Nosovsky”, “Etap” among their favorites for preparations.
Among the long-known varieties for pickling, “Vodoley”, “Anulka F1”, “Nightingale”, “Vodograi”, “Bochkovoy F1”, “Ratibor”, etc. have proven themselves well. For pickling with vinegar, gherkins and cucumbers of medium length (not more than 8 cm), which can be obtained from seeds of the varieties “Othello F1”, “Liliput F1”, “Philipok F1”, “Children’s F1”, “Brownie F1”, “Angel”, etc.
Among modern varieties that have recently appeared on the market, the following varieties can be distinguished:
- "Karnak F1";
- "Zakuson F1";
- "Semcross F1";
- "Gypsy F1";
- "Ira F1";
- "Parisian gherkin"
- "Hermann";
- "Mama's Favorite 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. These varieties are preferable for pickling, they are ideal for both barrel pickling and glass containers. “Dolomite F1” and “Bettina F1” are also good. These varieties are resistant to diseases and produce excellent harvests.
IN middle lane Among the popular varieties for pickling, the leaders are “old friends”: “Zozulya”, “Altai”, “Great”, “Primadonna”, “Champion”. “Crane”, “Bush” and the bee-pollinated “Crunchy” are also not far behind.
How to choose cucumbers for pickling
Despite such variety, in order to choose the right cucumbers, you should not only be guided by their names, but also be able to identify the fruits suitable for pickling by eye. To do this, we carefully study:
- Size. For pickling, we choose medium-sized cucumbers, while small gherkins are more suitable for pickling with vinegar;
- Color. Of course, we don’t even look at the yellowish fruits. They usually have a rough skin and hard, large seeds. Light green cucumbers are good, especially with a white side (varieties “Zozulya”, “Anulka F1”, etc.);
- Peel. In order for the brine to easily penetrate inside the cucumber, it should not be prevented by too thick peel. When choosing a cucumber, press it down lightly with your fingernail. If the skin gives in easily, then it will be easy for the marinade to evenly saturate the entire fruit;
- Pimples. They are necessarily present on all pickled cucumbers, but they can also decorate fruits for salad. In order not to get confused, 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 one more interesting way determine the ideal cucumbers depending on the cooking method - 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 that 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. Thanks to this, the brine quickly penetrates inside. This property also allows you to get delicious lightly salted cucumbers in a short time.
3. And finally, the “Asian Shirt” is smooth, without thorns or pimples. We enjoy these cucumbers only as components of summer salads. They are not suitable for blanks.
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 “oldies” in their taste properties. We will monitor the young shoots and note all the advantages and disadvantages of the new varieties.
Crispy and aromatic canned cucumbers are suitable for a winter feast or family dinner. But to prepare them, it is not enough to use a special recipe that has been proven over the years. Here you will need the best variety of cucumbers, which will retain their quality when canned.
What should be the “correct” cucumbers for canning?
It’s easy to select greens for preservation; you just need to know their characteristics. Cucumbers for pickling should be small, without bitterness or voids, with thin skin. Their color is rich green or dark, with black spikes or pimples visible on the surface.
There are varieties suitable for preservation and fresh consumption, so to speak universal. Their skin is lighter, the surface is covered with tubercles, and the shape of the greens is spindle-shaped.
It is better not to use cucumbers for salad purposes for pickling at all. They are good as lightly salted, with long-term storage lose color and taste.
Characteristics and description of the best universal varieties of cucumbers for preservation
Universal varieties are gaining popularity, which is not surprising. They retain their presentation for a long time, do not outgrow and are quite suitable for pickling. The following varieties are widely known among them:
· Bush;
The “Malysh” variety is an early ripening variety; the first greens can be obtained 40 days after germination. The bush is compact, not fussy to grow, and rarely gets sick. Zelentsy are different small in size and good taste. Cucumbers are harvested when they reach 9 cm in length. The average fruit weight is about 70 grams. Cucumbers are dark in color, tuberous, slightly pubescent.
No less good variety"Bush". When pickled, greens turn out tasty and crispy. They are distinguished by their dark color and elongated shape. The average size is about 10 cm. They are stored fresh for a long time.
The Altai variety is suitable for growing in greenhouses and garden beds. Tolerates temperature fluctuations well and produces stable yields. It is often used in risky farming areas. Medium sized bushes, well leafy, disease resistant. The greens are elongated, their length reaches 11 cm. The average weight of the fruit is about 80 grams. The color is uniform, homogeneous, and is not lost after preservation.
Time-tested varieties of cucumbers are the best for canning
The old Russian varieties, which have been used for preservation and preparation for more than one year, also deserve attention. The most popular are:
· Coastal;
· Parisian gherkin;
· Crispy;
· Non-feminine;
· Voronezh.
Here are the characteristics and detailed description favorite varieties.
The Beregovoy variety belongs to the early high-yielding varieties. Zelentsy are picked 50 days after germination. The yield of the bush reaches 4 kg per 1 sq. m. beds. However, the plant is demanding regarding the composition of the soil, regular watering and warmth. Disease resistance is average, but powdery mildew is rarely affected. The ovaries are predominantly of the fascicle type. The fruits have an even green color, their skin is tuberous, and their shape is cylindrical. The taste is good, without bitterness. The average weight of greens is 120 grams, and the length reaches 12 cm.
The “Parisian Gherkin” variety is notable not only for its early fruit ripening, but also for its small size. They reach only 8-10 cm, average weight about 70 gr. The cucumbers are covered with small pimples, without bitterness, the skin is tender. The aroma and crunch of the fruit is preserved in preservation. The variety is suitable for open and protected ground, resistant to many diseases. Bears fruit consistently regardless of weather changes.
“Crispy” cucumbers are self-pollinating varieties and are suitable for greenhouses and greenhouses. By ripening period – mid-season. The first greens are picked after 60 days. The fruits are dark green in color with pronounced tubercles, the flesh is dense, without voids.
The proven variety “Nezhensky” consistently bears fruit in greenhouses and in the garden. Gives high yields during drought, but requires garter. Resistant to many diseases. The fruits are distinguished by black spines, a bumpy surface and rich color. Their average weight reaches 130 grams. They do not keep fresh for long.
Voronezh cucumbers are notable for their even shape and early ripening period. The skin is tuberous, green with yellow stripes. The pulp is dense, without bitterness.
The best modern hybrid varieties of cucumbers for pickling and canning
New hybrid varieties not only produce consistently high yields, but are also excellent for canning. Let's look at the most popular varieties that have good taste.
The “Goosebump” hybrid is an early ripening hybrid with a fascicular ovary type. The fruits have the following characteristics:
· short length;
· dark color;
· pronounced tuberosity.
Suitable for protected soil, flowers are predominantly female. The productivity is high, up to 7 kg of cucumbers are harvested from one bush. The variety is resistant to diseases.
Hybrid "Zozulya" is intended for conservation and preparation. Fruit early date mature, elongated, reach 20 cm in length, average weight up to 200 g. The taste is good, there is no bitterness, the skin is thin. The bush is demanding on soil and care, and is resistant to some diseases.
“Masha” cucumbers belong to very early hybrids. The harvest is given 1.5 months after germination. The fruits are gherkin-type, without bitterness, the skin is covered with pimples. Fruiting is long and undulating. The bushes are medium-sized, the flowers are predominantly female. They are grown both in greenhouses and open ground.
The hybrid variety "Courage" requires minimal attention when growing. Does not require pollination and produces early harvest. Gherkin-type greens with good taste.
Siberian pickled cucumbers are suitable for risky farming zones. They have all the necessary qualities:
· do not require pollination;
· yield the harvest early;
· rarely get sick;
· withstand temperature changes.
Greens grow in bunches, which allows for a high yield. The fruits are of the gherkin type; their length rarely exceeds 7 cm and their weight is 55 g. The taste is excellent and is preserved during preservation.
Can also be grown everywhere hybrid variety"Son-in-law." This is a self-pollinating bush, suitable for greenhouses and open ground, and easily adapts to any weather conditions. Gives a stable harvest of sweetish greens. The length of the cucumbers reaches 12 cm, and the weight is about 100 grams.
The gherkin “Boy Thumb” is one of the new hybrids. Gives stable yields, despite the vagaries of the weather. Up to 7 kg of fruits are collected from one bush. Cucumbers are the same size, beautiful and tasty. The average length is 10 cm. The pulp is juicy, dense, without bitterness, aromatic. The skin of greens is covered with large tubercles. The variety has no disadvantages.
There are still a lot of cucumbers for pickling; choosing the right ones is not always easy. Use the recommendations and start with proven varieties that have been used for pickling for years. Grow and preserve new hybrid varieties with them. Then there will always be crispy cucumbers on your table.
