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 home-made preparations. Experienced housewives know that the key to success in winter harvesting is not only the strict implementation of the recipe, but also the quality of the raw materials. At first glance, all cucumbers are similar, but this impression is deceiving, 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 helpful tips about how to 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 the selection of cucumbers for canning, as well as photos and descriptions. the best varieties. Plus, here are some simple yet tried-and-tested recipes that will help keep your veggies tasty and crunchy all winter long.
Cucumbers for canning: varieties
When buying cucumbers in a distribution network or on the market, it can be quite difficult to navigate by 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 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. Such cucumbers are also covered with dark-colored spikes. 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 (a slight bend 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.
- Be sure to have dark-colored spikes on the peel.
- To the touch, greens should be dense and elastic.
- 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 pickled 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 best for canning are pickling and universal varieties cucumbers with lumpy skin with black spines. Among them are the old, proven, classic varieties 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 - Murom, 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 under conservation
If you prefer to prepare vegetables grown in your own garden for the winter, be responsible in your choice seed. First of all, pay attention to the information on the package. 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, do not be too lazy to carefully read the information printed on reverse side package, or consult the seller.
At the same time, pay attention to such nuances:
- Resistance to bad weather conditions and diseases;
- Shade tolerance;
- Lack of bitter taste with lack of moisture;
- Early ripening (mid-season and late varieties are best suited for canning);
- Bulk 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 date 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 maturation;
- 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 classical varieties, hybrids are pleased with high yield (due to the absence of barren flowers), earlier and more uniform ripening, stability and high quality of the harvest, and the absence 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 in open and 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-picked 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 salting, you will need 2 kg of cucumbers, 2 dill umbrellas, 5 cherry and currant leaves each, 1 large clove of garlic, horseradish leaves and root, a few 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 vegetables in it are more tasty and piquant.
Figure 6. Cold salting steps Now you can proceed directly to salting. To do this, put half of the greens and several garlic cloves on the bottom of the sterilized jars, then fill the container with cucumbers and cover with greens again on top. Next, we begin to prepare the brine: we take cold water, pour it into a large container and pour out the salt. The liquid must be thoroughly mixed so that the salt crystals are completely dissolved. It is advisable to let the brine stand for a while, as a precipitate may form in it, which is not used to fill the cucumbers.
When the brine is ready, pour it into a jar and cover it with a nylon lid. It is advisable to immediately put 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 a completely normal process, but to make sure the quality of the workpiece, you need to open the can and remove the 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, hot pepper or mustard seeds can be added to such a preparation, which will add additional piquancy to the appetizer.
The salting process is shown in more detail in the video.
Hot salting
It is difficult or almost impossible for residents of city apartments to constantly store jars of cucumbers in the cold. But, if you prefer pickled rather than pickled cucumbers, you can always use the hot pickling method. Such blanks are quite successfully stored at room temperature, in an ordinary pantry (Figure 7).
Note: When hot pickling cucumbers, vinegar is used as a preservative, which will not only preserve vegetables, but also prevent the growth 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 vegetables, wash jars and lids and sterilize them. Cucumbers are best taken small or medium in size. In addition, they need to remove the tails and noses.
- At the bottom of the jars lay out bay leaves, mustard seeds and garlic. Also in each jar you need to add bell pepper, cut into small cubes, and dill umbrellas.
- Next, tightly put cucumbers in a jar and pour 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.
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. What variety of cucumbers is better 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 confidently considered to be among 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.
A little yellowed, but the taste has not lost ...
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 is better if you use a different recipe - this way you can achieve the ideal.
Modern varieties
If we start to consider 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 unrealistic to grow all varieties in an instant on your 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 is characterized by maximum resistance to various diseases, tolerates the lack of moisture well, and has increased taste qualities, which make 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. Gherkins bring a good harvest, which differs from analogues in taste and increased 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.
Every housewife knows that to get tasty, crispy and aromatic canned cucumbers, it’s not enough to just good recipe. The choice of variety is of great importance, since not all cucumbers are suitable for pickling and canning. Only when used special types green fruits can be obtained with a pronounced aroma and taste, absence of bitterness and voids, crispy dense pulp.
How to choose the right variety - external differences between cucumbers
Vegetables vary in size, shape, color and are divided into the following groups:
Pickling-type cucumbers are strong to the touch and are distinguished by their green or dark even color, cylindrical shape, black spines and lumpy, pimply surface. They have small sizes and crisp, dense flesh that contains few seeds. There are no internal voids in them.
The best pickling varieties - names, descriptions
Crisp
The high-yielding plant is distinguished by its high medium height and resistance to many diseases, including olive spot, bacteriosis, anthractosis, and powdery mildew. The variety does not require pollination, so it is grown in greenhouses and greenhouses.
Features of the fruit:
- pleasant to the taste, highly lumpy;
- dark green with light stripes;
- technical maturation after 60 days;
- do not have emptiness and bitterness;
- When salted, they are evenly soaked in brine and turn out crispy.
Delicious small greens grow up to 10 cm in length and have an average weight of 80 grams. They differ:
The variety is grown in film shelters and open ground. Fruits well in dry and dry conditions cold weather. Resistant to cladosporiosis, various spots, powdery mildew and immune to mosaic virus.
Nezhensky
One of the best pickling varieties, which can be grown both in greenhouses and in open ground. Belongs to the middle-late and has:
- resistance to drought;
- high productivity;
- fruit ripening in central Russia on days 50–55;
- black spikes;
- coarsely lumpy skin of intense green color;
- weighing 70–130 grams;
- low keeping quality of fresh fruits.
It is recommended to grow on a trellis, since the plant has long loops. The planting density per square meter is three plants. Resistant to bacteriosis and olive spot. Salted fruits have crunchy properties, dense pulp and excellent taste.
Pickling
Long dark green cucumbers about 11 cm can be collected on days 40–46 after landing. Large tuberculate fruits have:
- cylindrical elongated shape;
- weighing 100–125 grams;
- strong aroma;
- tender pulp;
- do not become bitter even when grown in dry areas;
- crunchy when salted.
The plant has a mixed type of flowering. The bush is medium-sized, medium-branched and long-climbing. Not affected by downy mildew.
Voronezh
Densely leafy medium-sized productive plant tolerates short periods of cold and drought well. The fruits ripen one and a half months after germination and differ:
- weighing 100 grams;
- lumpy green skin with yellowish lines;
- weak ribbing;
- leveled shape.
Canned cucumbers have a pleasant taste, pronounced aroma, crispy and dense flesh.
Coastal
The mid-early pickling variety has high yield and excellent taste. Cucumbers ripen in 40–50 days and have:
- cylindrical shape;
- rich green color;
- coarsely tuberous skin;
- length up to 12 cm;
- weight up to 120 grams;
- lack of bitterness.
IN favorable conditions from one square meter area you can collect up to 3.5 kg of fruit. The plant requires nutritious soil, moisture and heat, has a bunched ovary and is resistant to powdery mildew. The variety is intended for pickling, canning and use in salads.
droplet
The mid-season bee-pollinated variety is valued for its long-lasting presentation and ease of transportation. Designed for canning and pickling; Droplet cucumbers are very tasty in salads. Features of the fruit:
- length no more than 11 cm;
- weight up to 130 grams;
- elongated ovoid shape;
- coarsely tuberous surface;
- tender, crispy flesh with a strong aroma without bitterness.
Even when grown in arid areas, the fruits of Kapelka cucumbers will not taste bitter.
The bush of medium climbing has a bunched ovary, a female type of flowering, resistance to diseases and short-term cold snaps.
Hybrids for pickling and canning
On some packages of cucumber seeds you can see the marking F 1. This means that the seeds were obtained from the first generation, and the hybrid variety was created by crossing. At the same time, the breeding of the variety was carried out manually and strictly in accordance with all necessary agricultural technology. Such seeds are quite expensive, but their costs are more than covered by excellent high yield.
Zozulya F 1. A high-yielding hybrid that has the largest yield in the first month of fruiting. The fruits are intended for canning, pickling, and preparing salads and differ in:
- cylindrical shape;
- almost smooth surface;
- up to 20 cm long;
- weighing up to 200 grams;
- pulp without bitterness;
- excellent taste;
- ripening by 45 days after germination.
The plant has a medium climbing habit, a tufted ovary and a high yield. Demanding on soils, which must be well-drained, neutral and fertile. Resistant to root rot, olive spot and other viral diseases of cucumbers.
Fontanelle F 1. Bee-pollinated, high-yielding hybrid with cucumbers of high commercial quality. Can be grown in open ground and greenhouses. Fruiting occurs one and a half months after the appearance of the first seedlings. The fruits are different:
The plant is resistant to anthracnose, olive spot and bacteriosis.
Buran F 1. The cold-resistant and shade-tolerant hybrid is suitable for growing on a windowsill. IN good conditions per meter of area produces up to 10 kg of fruit. The variety is different:
- ripening period of 45 days;
- fruits without bitterness;
- cucumbers about 11 cm long;
- fruit weight can reach 100 grams;
- excellent taste without bitterness when canned;
- cylindrical shape;
- coarsely tuberous surface.
The medium-climbing, medium-sized bush is resistant to short-term cold snaps and many diseases. The fruits are intended for pickling and fresh use.
Murashka F 1. An early ripening bee-pollinated hybrid always produces a stable and high yield. Suitable for canning, pickling, and preparing salads. The fruits have high commercial and taste qualities. Their features include:
- length about 13 cm;
- the weight of each fruit is up to 100 grams;
- cylindrical shape;
- coarsely tuberous surface;
- crispy flesh without bitterness with a pleasant aroma and taste;
- dark green color.
Fruiting of the bushes begins approximately 45 days after germination. For a good harvest, regular watering and fertilizing with mineral fertilizers is necessary.
Snack F 1. New high-yielding hybrid of early maturing. It begins to bear fruit 40 days after the shoots appear. The plant is distinguished by a group ovary, in which up to four fruits can form simultaneously. Features of the fruit include:
- length up to 9 cm;
- cylindrical shape;
- black spines and fine tuberculation;
- dense, without bitterness pulp.
Vigorous bushes of medium climbing are grown in open and closed ground. Resistant to anthracnose, olive blight and bacteriosis.
Universal varieties of cucumbers
Bush universal varieties are becoming increasingly popular, the fruits of which are as tasty as salad varieties, they do not overgrow in the garden, are stored fresh for a long time and can be used for canning. The best universal varieties include:
It turns out that not all cucumbers are suitable for making pickles. If you didn’t know this, then the article “The best varieties of cucumbers for pickling and canning” will help you understand the intricacies of choosing fruits for winter harvesting.
We decided to grow on our own garden plot cucumbers? Then immediately decide on the ultimate goal of your endeavor. If you like fresh salads, then you should choose some varieties for planting; if you want to pickle cucumbers for the winter, you should choose others.
Ideal candidates for pickles
Salad cucumbers can be recognized by their thin light green skin, smooth surface and neutral taste. These are the earliest cucumbers, which are not suitable for pickling, because... in the jar they become soft and tasteless. Pickling cucumbers are identified by their dark skin, covered with bumps and small spines. Don't be put off by the unsightly appearance. When canned, cucumbers turn out fragrant and crispy. There are also so-called universal varieties. Good for both fresh preparations and pickling. They are distinguished by an interesting shape and black pimples.
For pickling, neat, smooth cucumbers are an ideal option.
But even if you have chosen the right variety, you must adhere to some rules when selecting fruits for pickles.
- the length of cucumbers should not exceed 15 cm;
- the peel must be free of cracks and damage;
- the surface is hard, covered with dark spines and pimples;
- when cut there should be no voids, the pulp should be dense, the number of seeds should be minimal;
- Cucumbers should not be bitter.
If the cucumbers successfully passed such a strict “face control”, then you can rest assured that your pickles will definitely not go unnoticed by your family.
The best varieties for canning
Let's move on to varieties. So which cucumbers are considered the best for pickling and canning?
Pickling
The variety speaks for itself - it was created specifically for canning. Early ripening (42-45 days) bee-pollinated cucumbers are intended for planting in open ground. The plant is characterized by long vines and a mixed type of flowering. Cucumbers are oblong, with light stripes on the skin, covered with large pimples and barely noticeable black fluff. Length - 11 cm.
MurashkaF1
Early ripening high-yielding hybrid. Ripens in 45 days. One bush produces about 6 kg of short, pimply cucumbers with black thorns. Can be grown both in open and protected ground. This variety is valued for its high disease resistance, excellent taste and crunchy texture.
Zozulya
A popular variety that does not require pollination. The harvest can be harvested 45-50 days after germination. The fruits are not only beautiful (smooth and long), but also very tasty. On average, the weight of one cucumber is 200-250 g. After pickling, cucumbers do not lose their rich green color, retain their crispness and excellent taste.
Crisp
Another variety that speaks for itself. The plant belongs to the group of parthenocarpits (not requiring pollination), grown in greenhouses. Cucumbers are harvested 60-65 days after planting the seedlings. The length of the spindle-shaped fruit is 10-13 cm. The skin is rich green in color and covered with multiple tubercles. One of best options for conservation.
Siberian saltingF1
A new parthenocarpic hybrid variety that ripens in 42-46 days. The ovaries are arranged in bunches. Cucumbers are short, up to 7 cm in length, covered with small pimples. Weight - 55-60 gr. The plant is resistant to temperature changes and diseases. When pickled, greens retain their inherent density and good taste.
Nezhinsky 12
It is unpretentious in care, gives a good harvest, and is resistant to diseases. It prefers fertile soil, so do not forget about fertilizers when planting (under film or in open ground). Cucumbers are short, slightly elongated. Covered with large tubercles and dark spines. Length - up to 12 cm. The pulp of the fruit is dense and crispy.
ZyatekF1
This self-pollinating variety is good for both pickling and fresh salads. Grown in greenhouses and open ground. The main advantages of the hybrid are high productivity, rapid adaptability to any environmental conditions, beautiful appearance and unusual taste. The greens are covered with white stripes. The skin is thin, the flesh is slightly sweet. Average length - 12 cm, weight - 95 g.
Parisian gherkin
An early bee-pollinated variety that produces short spindle-shaped fruits. Ripens 45 days after emergence. The fruits are green with white stripes, large tubercles and black spines. Length - 6-10 cm, weight - up to 90 g. They never get bitter. When salted, they retain a pleasant color, dense structure and excellent taste. Easy to care for and resistant to spotting and powdery mildew.
Voronezh
A mid-late variety that produces a good harvest. Fruiting occurs on the 55th day. The length of the cucumbers is up to 10 cm, the weight is no more than 100 g. The main advantages are rapid ripening, ease of care, good seed germination rates, adaptability to weather conditions and pleasant taste.
LilliputianF1
If you love small pickled cucumbers, then this hybrid is just what you need. The fruits ripen in 38-42 days. Their length is 7-8 cm, weight - up to 80 grams. The color of cucumbers, covered with numerous tubercles, is dark green with short white stripes. The skin is covered with light down. This variety is valued for its attractive presentation and crispy pulp.
Of course, these are not all varieties suitable for pickling and canning. Cucumbers “Muromsky”, “Etap”, “Era”, “Beregovoy”, “Altai”, “Veselye guys”, “Gypsy F1”, “Courage F1” will cope well with this task.
Choosing the right seeds
It’s clear which varieties to give preference to, now a little about how to choose good seeds.
The shelf life of seeds is about 7-8 years. If the date indicated on the package is close to the end of the permissible period, then it is better to refrain from purchasing. Buy seeds that are suitable for growing in your region. If you plan to plant seeds in open ground, then choose varieties that are resistant to low temperatures, humidity changes and winds.
Buy seeds in specialized departments, and not from hand. The envelope must be intact and dry. On the front side there is a photograph of ripe fruits and the name of the variety, on the back there is additional information (manufacturer, recommendations for planting and harvesting).
If you bought pelleted seeds, you do not need to prepare them before planting. Regular seed must undergo preparation: sorting, disinfection, hardening and soaking.
Now you can not only easily select the best varieties of cucumbers for pickling and canning, but also determine which seeds are worth buying and which are not. And this is a 100% guarantee that the pickles will be bright green, elastic and crispy.
Video: Pickling cucumber hybrids
One of the most popular pickles for the winter are pickles. They are used not only as an appetizer or side dish, but in the preparation of many popular salads (for example, Olivier salad, vinaigrette). But not all varieties of cucumbers are suitable for pickling, as some are only suitable for fresh consumption.
Before planting cucumbers, every gardener needs to know which varieties are best planted for pickling and canning, and which ones for salads.
Which cucumbers are suitable for pickling?
To ensure that your preserves are tasty and can be stored for a long time, you should pay attention to the appearance of the cucumber itself. The best fruits for pickling are those with:
- strongly pronounced pimples (tubercles), always with black spines, which are easily removed when fully ripe;
- denser flesh (crispy);
- size does not exceed 15 cm;
- fewer seeds;
- thin but dense dark green skin without bitter taste;
- there are no internal voids.
Relatively recently, universal varieties of cucumbers have appeared, suitable for both pickling and fresh consumption. Their distinctive feature is their small size (8cm), and they are more suitable for pickling rather than pickling.
Cucumbers up to 3-5 cm in size are used as gherkins, most often pickled, and bigger size– for pickling with dill and other spices.
The main varieties of cucumbers for pickling:
- Nezhinsky;
- Muromsky;
- Nosovsky;
- Nezhinka;
- Stage;
- Altai;
- Crisp;
- Coastal;
- Voronezh;
- Fabulous;
- Bush;
- Vyaznikovsky.
These varieties are excellent for pickling and produce excellent seeds for subsequent planting, but have a number of disadvantages:
- the fruits quickly turn yellow - this can be solved by daily harvesting (this also stimulates the formation of new ovaries on the bush);
- instability and uneven maturation;
- low resistance to diseases;
- not like that big harvest, compared to hybrids.
Hybrid cucumbers for pickling:
- Swag;
- Zozulya F1;
- Pickling F1;
- Semcross F1;
- Barrel pickling F1;
- Pickle F1;
- Mommy's favorite F1;
- Lilliputian F1;
- Hermann;
- Katyusha;
- Othello;
- Merry guys F1;
- Nightingale F1;
- Murashka F1;
- Parisian gherkin;
- Amur;
- Courage F1;
- Fontana F1;
- Regina;
- Pasadena;
- Darling;
- Gypsy F1;
- Levina;
- Adam.
Advantages hybrid varieties cucumbers for pickling are:
- high yields (due to the absence of barren flowers on the bush);
- lack of bitterness in the taste of the fruit skin;
- earlier and more uniform ripening;
- stability and high quality of the harvest.
The best varieties of cucumbers for pickling are considered to be the first generation hybrids, bred by breeders in recent years:
- Finger;
- Vanguard;
- Aquarius;
- Favorite;
- Business;
- Sight.
Universal varieties of cucumbers:
- Stork;
- Nightingale;
- Marinda;
- Claudia;
- Farmer;
- Dachny;
- Drop;
- Baby Crane;
- Region;
- Squadron;
- different types of gherkins: Murash, Ant, Shchedrik, Mila.
Almost all of these varieties of pickling cucumbers can be grown both open and closed ground, that is, in a greenhouse, since, in
Basically, these are early ripening (there are even ultra-early ripening) and mid-ripening varieties.
In addition to the varieties of cucumbers listed in the article that are recommended for pickling, there are many more, and every year there are more and more of them. But one of the main conditions for obtaining delicious pickled cucumbers is to be able to choose the best variety suitable for preservation according to your size and taste. You should also pay attention to the region where hybrid varieties are bred, since it is better to choose varieties of old selection (adapted to different regions) or adapted to your area.
womanadvice.ru
Varieties of cucumbers for pickling and canning
It’s hard to imagine autumn, winter and spring without pickles. Few people will refuse this crispy delicacy. But in order for the cucumbers to really turn out just right, you need to choose the right varieties.
Probably not everyone knows that cucumbers are divided into salad, pickling and universal. And if you need pickling cucumbers, pay attention to the following external distinctive features:
- pickling cucumbers are more lumpy;
- their skin is thin, permeable to brine, and the spines become black over time;
- The flesh of pickled cucumbers is denser and crispier.
The best varieties of cucumbers for canning
So, with external signs We have decided, but we will find out below which variety of cucumbers is best for pickling. I would immediately like to name the two most famous varieties of pickling cucumbers - “Nezhinsky” and “Muromsky”. Their fruits are medium in size, the flesh is dense, and the peel is thin - ideal for pickling.
The following varieties of cucumbers are also good for pickling:
- "Era";
- "Stage";
- "Nezhinka";
- "Nosovsky".
The varieties of this group have excellent pickling properties and, unlike hybrid varieties, produce excellent seed material.
Traditional varieties of cucumbers for pickling and canning include:
- "Coastal";
- "Altai";
- "Vyaznikovsky";
- "Voronezh";
- "Great F1"
They are united by the rapid yellowing of the fruits, so it is better not to delay harvesting.
Self-pollinating varieties of cucumbers for pickling
Self-pollinating varieties are a guarantee of a good harvest under any circumstances and weather conditions. Of course, among them it is necessary to choose those that are suitable for canning, since there are also those that are suitable exclusively for salads. So, the most popular and proven self-pollinating varieties of pickling cucumbers are:
womanadvice.ru
The best and early varieties of cucumbers for greenhouses: photos and characteristics
Cucumbers have always been held in high esteem in our country. Almost all gardeners grow these vegetables. But what kind of greens to plant depends on personal preference. The fruits can be suitable for consumption immediately after picking fresh, or grown for subsequent pickling. Grow in open ground or indoors. And also have different period ripening.
Varieties of cucumbers for growing in greenhouses: photos and descriptions
There are several dozen varieties of cucumbers for greenhouses. In addition, it was derived a large number of hybrids.
It is productive Hybrid Hercules F1. Spindle-shaped fruits weighing 152 - 170 g. Considered late-ripening. From the moment of germination to the moment of fruit appearance, 62 days pass. Mixed flowering type. The ovaries are laid in bunches. The only disadvantage of Hercules F1 is that it requires pollination by bees. So in the greenhouse you will have to carry out artificial pollination manually.
Hybrid Emelya F1- can be either pickled or salad. It was bred for growing under film. Ripens very quickly - in 39 - 43 days. The bush has an unlimited number of lashes and does not need pollination. Productivity is high. The fruits reach 13-15 cm. The weight of each of them is 120 - 150 g. It grows very well in heated greenhouses.
Annushka F1. Bee pollinated. Mid-season. The type of flowering is predominantly female. The leaves are medium in size and green in color. Cylindrical fruits with short stripes. Their length is 10 – 12 cm. Weight is 95 – 110 g. Ribbed and tuberculate. The tubercles are medium in size. Valued for disease resistance and stable yield.
Hybrid is universal Dynamite F1. Feels good under film. Especially if you give him enough space. Zelentsy have a cylindrical shape, are not wide, weigh 100–120 g and are 12–14 cm long. Convenient because they do not require pollination.
The following hybrids are also good in quality:
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White Angel F1 |
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Vicenta F1 |
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Solar |
Crystal |
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The best varieties of cucumbers for winter glass greenhouses:
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Relay race |
Home |
Moscow greenhouse |
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Russian |
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Surprise 66 |
Marfinsky |
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Rykovsky |
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Spotresisting |
These varieties of cucumbers are capable of producing good harvests and unpretentious.
To be able to harvest an early harvest, it is necessary to use self-pollinating early varieties cucumbers
Among them:
Varieties of cucumbers for pickling
Cucumbers were salted back in Tsarist times. And today, many people still prefer to grow green vegetables specifically for subsequent pickling. Suitable varieties cucumbers for pickling: Muromskie, Nezhenskie, Voronezhskie, Vyazemskie. However, it should be borne in mind that plantings require regular spraying, since they are not resistant to various diseases.
You can grow hybrids that have thin skins. Then it will be easier for the brine to penetrate the fruit. In this case, you should pay attention to:
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Vanguard |
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Brigantine |
fontanel |
Asterix |
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Competitor |
Pickling |
Far Eastern 27 |
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Fabulous |
Harvest 86 |
Business Aquarius |
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Kharkovsky |
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Faithful friends |
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Salad varieties of cucumbers
If the fruit has a thick peel, then it is not suitable for pickling. But it is delicious fresh. Salad varieties of cucumbers are widely represented, as well as hybrids:
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Altai early |
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Darling |
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Unity |
Vladivostoksky 155 |
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Squadron |
Pasamonte |
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Rzhavsky local |
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Moravian gherkin |
Neroshimy 40 |
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Ussuriysky 3 |
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Serpentine |
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Coastal |
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Northern |
Blagodatny |
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baby crane |
Druzhina Regia |
You can examine them in detail if you look at the photos of cucumber varieties.
Dutch varieties of cucumbers
Domestic gardeners often choose Dutch varieties cucumbers Among them there are several worthy of attention.
Pasadena F1. Parthenocarpic, mid-early. Short greens, cylindrical green or dark green color without bitterness. Has good taste. The weight of each fruit is 66 – 92 g. It is valued for its stable yield. Zelentsy have high marketability.
Santana F1. It is valued for its resistance to various diseases, for stable yields and for a long fruiting period. The fruits are medium-sized, cylindrical without bitterness. Green or dark green in color and with longitudinal stripes. The weight of one fruit is 50 – 88g. Along with Pasadena, F1 is tasty both fresh and salted. Bee-pollinated, mid-late.
Ceres F1. Grown in winter greenhouses. Parthenocarpic. The fruiting period begins 40 days after emergence. Zelentsy have an elongated cylindrical shape. Dark green, medium ribbing, smooth. Weighing up to 300 g. Length up to 33 cm. They have good taste. Used for making salads.
Cucumber variety Zozulya
Its fruits have good taste. The length of the greens is up to 23 cm. The shape is cylindrical, the surface is slightly tuberous. The base is smooth. In cross section, the green leaf is rounded and triangular. The leaves are green in color, their shape is rounded-pentagonal, the leaf size is medium. Climbing is weak. The ovary is cylindrical in shape. The pubescence is sparse, complex, white.
The main advantages include early and vigorous fruiting. It is best to grow in film greenhouses. About 48 days pass from the emergence of seedlings to the moment of fruiting. Parthenocarpic, but, nevertheless, it is advisable to pollinate in the first month of fruiting.
It should be taken into account that the Zozulya cucumber variety is susceptible to white and root rot.
udec.ru
15 best varieties of cucumbers for the middle zone
It would seem that there is nothing difficult about growing cucumbers. And this is true, but only if you approach the matter with a certain amount of knowledge. Including the varieties that are best suited for growing in your area.
How to generally navigate the abundance of cucumber varieties and choose the right ones is described in detail and consistently in the article Selecting cucumber varieties. Let me briefly recall the main points. First of all, you need to answer yourself 3 questions:
- Where do you intend to grow cucumbers: in a greenhouse, greenhouse, open ground or even on a windowsill?
- When do you want to harvest: early June, July or August?
- How long do you want to have cucumber harvests?
Thus, early varieties of cucumbers are more susceptible to diseases, and their fruiting period, in comparison with later ones, is much shorter. And, despite the fact that the division of cucumbers into early, middle and late is somewhat arbitrary, the choice of variety will, for obvious reasons, depend on the answers to these 3 questions. Only properly selected varieties are not so scary illnesses, which most often affects cucumbers under conditions middle zone: powdery mildew, downy mildew and bacteriosis, so when choosing a variety you should pay attention Special attention on their resistance to these diseases.
One more question: what exactly do you need cucumbers for - eating fresh or pickling? Their varieties are conventionally divided into 3 groups according to their intended purpose: pickling, salad, universal. Naturally, each variety has its own advantages, but everyone must choose the optimal one for themselves, depending on their needs and desires. For example, I always plant half of the pickling varieties, and 25% of salad and universal varieties. By the way, we already talked about the secrets of growing cucumbers in this article, and it may also be useful when choosing varieties. Well, having finished with the theory, we will move on to descriptions of the most popular cucumber varieties in the Middle Zone for greenhouses, open ground, shady areas and home gardens.
The best varieties of cucumbers for greenhouses and greenhouses
Murashka F1
An early ripening (from 42 to 45 days after sowing), parthenocarpic (that is, self-fertile, not requiring pollination), high-yielding hybrid produced by the Gavrish agricultural company (our review tells more about this and other seed producers). Plant of bunch type of flowering, medium height; side shoot growth is limited. The fruits are large-tubercular with small black spines, up to 8–12 cm long; they genetically lack bitterness. The variety is distinguished by its high taste and versatility: it is good both fresh and for pickling. Very resistant to powdery mildew and downy mildew; Suitable for growing in greenhouses, greenhouses, and also in open ground.
Thumb Boy
An early ripening variety (fruits already on the 39th day) with a female type of flowering, characterized by resistance to a range of diseases. Zelentsy, growing no more than 11 cm in length and weighing 50–65 g, will be appreciated by gherkin lovers. The fruits are excellent for canning and pickling.
Benefit F1
Early ripening (from 43-50 days from germination to fruiting) self-pollinating hybrid of the female type of flowering. Greenery weighing up to 100-120 grams and 10-12 cm long is densely covered with small tubercles. The fruits are devoid of bitterness and are distinguished by high taste and are universal (pickling, pickling, fresh consumption). The hybrid is very resistant to true and downy mildew and root rot.
Alekseich F1
Early ripening (from germination to fruiting 37-43 days) parthenocarpic hybrid of female flowering type. The plant is medium-sized, a universal variety, the fruits are slightly tuberculate, weighing 60-80 g and 7-8 cm long, the greens have high taste. The hybrid is extremely resistant to powdery mildew, as well as downy mildew.
Emelya F1
A universal early-ripening parthenocarpic hybrid, the fruits of which are successfully used both fresh and for pickling. It grows and develops better in heated greenhouses. The fruits ripen quickly - in 40-45 days. The bush of the variety is indeterminate (has unlimited growth of vines), with a predominantly female type of flowering and bunched ovaries.
The best varieties of cucumbers for open ground
April F1
An early-ripening universal hybrid, fruiting of which occurs 45-55 days after emergence. It can be successfully grown not only in open ground, but also in small balcony boxes - the plant is compact and has the ability to self-regulate branching. The cylindrical fruits are quite large: weighing 200-250 g in length, they reach 22-25 cm... The undeniable advantages of the variety: lack of bitterness, low maintenance and relative cold resistance, which makes it possible to obtain good harvests in open ground.
Erofey
Bee-pollinated, mid-season universal variety (suitable for both fresh consumption and canning). A plant of mixed flowering type, highly branched and vigorous. Zelenets are short (about 6-7 cm), elongated-ovoid in shape, slightly tuberculate. The variety is quite resistant to downy mildew.
Ant F1
Parthenocarpic ultra-early ripening (35 – 39 days) hybrid. The plant is medium-climbing, bunch-type flowering with limited branching of side shoots. The fruits are large-tubercular, cylindrical in shape, up to 12 cm in length. The variety is resistant to olive spot, as well as downy and powdery mildew.
Masha F1
Parthenocarpic ultra-early ripening (35 – 39 days), high-yielding hybrid of bunch-type flowering with a long fruiting period. The fruits are large-tubed gherkins of regular cylindrical shape - genetically devoid of bitterness, have the highest taste qualities and are suitable not only for fresh consumption, but also for canning. The variety is resistant to a complex of diseases: powdery and downy mildew, cucumber mosaic virus and others, as well as to unfavorable growing conditions.
Competitor
A productive, early ripening (43-53 days) pickling variety with good taste. The fruits are elongated oval or cylindrical, up to 12 cm long, completely covered with large tubercles, reaching a weight of 120 g. The variety is resistant to powdery mildew and bacterial spotting.
Fontana F1
Mid-season (from 48 to 55 days) bee-pollinated hybrid, resistant to a range of diseases. Cylindrical fruits, covered with small tubercles with sparse spines, are devoid of bitterness; used for pickling and canning. The length of ripe greens reaches 12 cm, and the weight does not exceed 100 grams. As the practice of our gardeners has shown, varieties of cucumbers such as Far Eastern And Phoenix, you can read more about the experience of growing them in this post.
The best varieties of cucumbers for shady areas
Agree, country cottage area Not all sides are equally illuminated by the sun, to which many garden crops are very demanding, and its area is not infinite. Tomatoes, peppers, eggplants - they all grow well only in open sunny areas, and sometimes there is simply no room left for planting cucumbers. But not everything is so hopeless, and if there is no longer an open sunny place left on your site, it doesn’t matter - feel free to plant cucumbers in partial shade, because there are varieties that grow well in such conditions.
Muromsky 36
An early ripening (35-45 days) pickling variety, the finely tuberculated or smooth fruits of which reach 6–8 cm in length. Relatively resistant to short-term drops in temperature. The fruits are light green, have an ovoid or ellipsoidal shape, and reach 6-10 cm in length. The peculiarity of the variety is that its fruits turn yellow quite quickly, so they need to be collected often.
F1 company secret
Parthenocarpic early ripening (38-42 days) hybrid of universal use. The plant is medium branched, with a female type of flowering. The greens are cylindrical in shape, slightly ribbed, medium in size, weighing up to 115 g. The variety is resistant to powdery mildew and cladosporiosis.
Moscow evenings F1
Parthenocarpic mid-season (42-45 days) hybrid, the fruits of which have excellent taste and are suitable for both pickling and fresh consumption. The plant has a predominantly female type of flowering and is highly climbing. The fruit is cylindrical, tuberculate, dark green with white pubescence. Its length reaches 14 cm, and its weight does not exceed 110 grams. The variety is resistant to cucumber mosaic virus, powdery mildew, and cladosporiosis.
The best varieties of cucumbers for balconies and home gardens
If you don’t have the opportunity to grow cucumbers in your garden, you can arrange a cucumber “bed” on your balcony, loggia, or just on a window; the main thing is to choose the right variety.
Swallowtail F1
An early ripening parthenocarpic gherkin hybrid with a predominantly female type of flowering. The greens are spindle-shaped, small (up to 11 cm long), weighing 60-110 g, and are distinguished by high taste and pickling qualities. The variety is resistant to cucumber mosaic, olive spot, and powdery mildew. For growing on the balcony and in home garden The following varieties of cucumbers are also excellent: Balcony F1, Hummingbird F1, Moscow Greenhouse, Biryusa, Nezhinsky local And Elegant. The list of cucumber varieties and hybrids for the middle zone could go on and on - it is likely that I did not mention the varieties loved by many gardeners. Therefore, I ask you to complement me - please tell me in the comments to the article about your favorite varieties, why do you prefer them?
