What kind of cucumber is suitable for pickling. The best varieties of cucumbers for canning and pickling

Not all cucumbers can be canned and salted (suitable for salting and canning). If you want to enjoy winter delicious cucumbers from your own garden, take care of the correct choice of variety. What self-pollinated cucumbers are best used for harvesting for the winter, you will learn from this review. Also in it you will find short descriptions the most popular crops and the requirements for their cultivation, you will understand the difference between early and mid-season varieties, universal, pickling and salad, and why salad cucumbers are not used for conservation at all.

Classification by maturity

When choosing a cucumber variety for pickling, you need to consider the region where it will be grown. The classification of crops is based on the timing of ripening. Main groups:

1. Early varieties - these are Orpheus, Emerald and others. Please note that insect pollination in greenhouse conditions practically does not occur, so it will have to be done manually . In principle, the same Emerald, Cupid or Orpheus can not be pollinated.
2. Mid-season - they can have different duration of fruiting, on average it is 50-55 days from the moment the first shoots appear. Growing conditions depend on the variety - for example, a powerful hybrid F1 Picas up to 3.5 m in length grows best in a greenhouse, and it is recommended to plant it in the month of May.
3. Late varieties - ideal for winter harvesting and conservation. They are usually grown in open ground, the fruits are small in size, the structure is preserved during heat treatment. The most popular options are Matilda, Delicacy, Evita.

Read about how to make a greenhouse for cucumbers with your own hands.

Also conditionally cucumbers are classified into universal, salad, pickling. Salad elongated, have a thin skin, neutral taste characteristics, juicy not dense pulp. They are not suitable for salting at all; they are usually grown in greenhouses. Universal varieties can be preserved and used fresh. on open ground. Of course, it is optimal to preserve special pickling varieties - with elastic pulp, thin skin, crispy.

Read about which varieties of cucumbers are the most productive for a greenhouse.

For seamings, only special pickling varieties or universal ones are suitable, but not salad ones.

Distinguish by outward signs pickling cucumber from lettuce is simpler than ever - it has a short length, a tuberculous surface with spikes. White-thorned varieties are not suitable for conservation, since their thick, rough peel practically does not allow saline to pass through.

Mid-season

Vegetation of mid-season varieties takes 45-50 days. Mid-ripening fruits are of higher quality than early-ripening ones.

A good variety for home canning (preservation, salting) Courage F1

Large-fruited pickling variety Courage, grown in autumn and winter time years with soil heating and additional lighting. The skin of the fruits of the variety is thin, with tubercles, contains light spikes. The pulp is sweet, very juicy. Courage is a fast-growing culture, the first harvest is carried out a month after sowing seedlings. Bouquet ovaries, consist of 4-8 flowers and guarantee a massive increase, but it is important to pinch in time. The central stem has no restrictions in terms of growth, it can reach 3.5 m in length. The fruits have good indicators of keeping quality and transportability; after pickling, greens practically do not lose their color brightness. More than a couple of plants square meter planting is not recommended. Flowering is female, pollination is not required.

Read more about how to pinch cucumbers in.

Courage cucumbers are demanding on lighting and watering - if there is little light, they grow poorly, and if there is not enough moisture, they begin to taste bitter.

Description White Sugar F1

Fairly new Ural hybrid. Since the whips do not scatter, it is not necessary to pinch and pinch the plantings. Landing is made with a seal (approximately 60x15 cm). Seedlings are planted in the ground at the end of spring.

The variety has a high responsiveness to loosening and, it is desirable to remove the fruits daily. Rarely tubercle greens have a mild taste and are versatile - they are salted, used for making salads, consumed in their pure form. The average length is 9-12 cm. The crop is harvested 46-50 days after emergence.

Name Ginga F1

The shape of Ginga F1 fruits is cylindrical, the fruits have practically no ribs, the color is dark green, there are small tubercles with white spikes. The arrangement of cucumbers on the plate is frequent, the length is three times the diameter. There are no voids in the testicles. The variety has a high resistance to pathogens of various diseases. The first greens usually ripen 45-60 days after germination. The variety Ginga F1 is adapted to the climatic conditions of the Central Black Earth region. It can be used in household plots and commodity production. The average yield is 24-52 kg per square meter, the lashes are up to 2 m long and do not require pinching.

You can read about pests and diseases of cucumbers in.

To get as many cucumbers as possible from Ginga F1 plantings, switch to drip irrigation.

Early maturing

The growing season of early maturing varieties of cucumbers is about 40-45 days.

Goosebump F1 seeds

Planted since the beginning of the last century. Zoning - for the north of Siberia. Flowering is female, pollination is not required. Up to six ovaries can go in one flower axil, greens ripen for 45 days, up to 20 kg of fruits are harvested from one meter of sowing. Shading is not afraid. Goosebump F1 is usually planted with seedlings, the variety grows well in and open ground. The color of greens varies from tip to stem, there are thorns, they are prickly and dark. Goosebump is suitable for all types of preservation, it will bear fruit before the onset of the first frost, and the susceptibility to diseases is very low. There are no special requirements for the type of soil, just this, this one. But the better the air permeability of the soil, the higher the yield. The seed germination rate is high - about 98%.

Salting Prestige F1

Another resistant early ripe variety. The selection is intended for cultivation in the Central Black Earth and West Siberian regions. Variety Prestige f1 recommended for commercial cultivation. Zelentsy usually ripen together, fruiting is long. Excellent resistance to, voids almost never appear during conservation. The bushes are strong, powerful, grow up to 2 m in height, do not have excess lashes. Flowering of the female type, vegetation is 42-45 days, the ovaries are formed in bouquets of about 4 pieces. Fruit size - about 10 cm, weight - 80 g, yield up to 25 kg per square meter. Pickling cucumbers are not prone to overgrowing, are normally stored after harvest, are not afraid of temperature changes and shading.

Cucumber variety Siberian salting F1 for open ground or greenhouse

A hybrid that does not require pollination. Planted in the ground or greenhouses, seedlings or seeds. The optimal planting depth is 1-1.5 cm. Warm ridges with light soils give higher yields. Watering is carried out twice a day - in the morning and in the evening. This hybrid, like others, does not leave seeds. Fruit ovaries on the lashes are placed in a heap, cucumbers are covered with small tubercles and are not prone to overgrowing, the average size Zelentsa is 6-8 cm. From one lash you can get up to 10 kg of fruits, there is no bitterness in taste. Ideal pickling variety. The ripening of the ovaries is friendly, in one there can be up to 3 cucumbers. Spray to speed up the growing season. You can read about growing tomatoes in the open field at.

Good to know. In order for the Siberian Salt F1 variety to bear fruit as best as possible, regularly fertilize and loosen the soil.

Video

findings

1. For pickling with canning, tuberous fruits with dense pulp, thick skin, black conical villi (mini-spikes) are suitable.
2. Depending on the ripening time, the varieties are divided into medium, early and late ripening, some are grown in home greenhouses, while others are grown outdoors.
3. The most popular names are Chernoshipy, Murashka F1, Siberian salting F1, Ginga F1, Prestige F1, white sugar F1, .

Each owner household plots or a 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 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 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. Fans of home beds will also be able to find for themselves useful information about the correct choice of cucumber seeds for planting them for conservation. In this article you will also find useful information on the selection of cucumbers for canning, as well as photos and descriptions of 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 spikes.

The peel of pickled cucumbers is harsh, and they themselves, as a rule, are small in size. Feel them to the touch - they should be strongly tuberculate due to the large number of dark spines. Pickling varieties of cucumbers are used for cold salting and conservation for the winter (Figure 1). Cucumbers of universal varieties are suitable for fresh consumption and for pickling. Such cucumbers are also covered with dark-colored spikes. If you have the opportunity to look at a cucumber in a 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:

1. Cucumbers should have an even cylindrical shape (a slight bend is possible), and their optimal length should be about 15 cm.
2. The dark green skin should be quite dense, but when pressed with a fingernail, it is easy to pierce, not have signs of damage.
3. Be sure to have dark-colored spikes on the peel.
4. To the touch, greens should be dense and elastic.
5. There are no voids in the section, the pulp is dense and crispy, the number of seeds is minimal.
6. The taste is sweet, without bitterness.

Picture 1. External Features pickled cucumbers

If you are going to grow cucumbers in your home garden, read the variety description on the package carefully when buying seeds to make the right choice.

The best varieties of cucumbers for canning

Pickling and universal varieties of cucumbers with tuberous peel with black spikes are recognized as the best for canning. 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 Nezhinsky variety is still widespread due to its high yield, excellent taste and drought resistance (Figure 2).

Note: Based on it, such modern varieties as Nezhinsky 12, Nosovsky, Nezhinka were developed, which are also ideal for salting and produce seed material.

Ultra-early is the old bee-pollinated variety "Muromsky", resistant to low temperatures. Its fruits are small, have a characteristic aroma and wonderful taste. In canned form, cucumbers remain dense and crispy. The only drawback of this variety is the rapid ripening of the fruit.

Figure 2. The best pickling varieties: 1 - Nezhinsky, 2 - Murom, 3 - Altai, 4 - Competitor

Among the popular varieties can also be called "Altai", "Coastal", "Voronezh", "Crunchy", "Salting", "Paris Gherkin", "Competitor". The Altai variety has become widespread due to its unpretentiousness in care, resistance to weather changes and many well-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 Goosebump F1, Spring F1, Table F1, Buran F1, Natasha F1. Among them, "Goosebump" is self-pollinated, "Spring" and "Table" are pollinated by bees, and "Buran" can be grown even at room conditions.

The right choice of seeds for planting under conservation

If you prefer to harvest vegetables grown in your own garden for the winter, take your choice responsibly. seed. First of all, pay attention to the information on the package. On its front side, as a rule, there is a photo of ripe fruits. Take a closer look at what type of cucumbers the appearance data refers to. Do not forget that the image is not always true and may be embellished. Therefore, do not be too lazy to carefully read the information printed on the back of the package, or consult with the seller.

At the same time, pay attention to such nuances:

1. Resistance to bad weather conditions and diseases;
2. Shade tolerance;
3. Lack of bitter taste with lack of moisture;
4. Early maturity (mid-season and late varieties are best suited for canning);
5. Bulk yield.

Give preference to varieties that are most adapted to your area of ​​\u200b\u200bresidence, and, of course, take into account your own wishes. So, 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 pickled cucumbers with a bundle ovary in an apartment. In the cold regions of Russia, there is a high risk of losing the cucumber crop due to the weather, which does not always allow the bees to fly out in search of nectar and pollinate the flowers. Therefore, in such conditions, self-pollinating varieties of cucumbers suitable for pickling are most often used: "Cupid", "White Angel", "Chipmunk", "German", "Baby Raccoon", "Krispina", "Boy with a finger" (Figure 3) . The above varieties are F1 hybrids, so the seeds collected from them do not produce fruit.

Figure 3 The best varieties for preservation: 1 - Cupid, 2 - Herman, 3 - Crispina, 4 - Boy with a finger

If all of the above characteristics satisfy you, pay attention to the expiration date and integrity of the package. The package must be intact and dry, and the expiration date not too close to the time of purchase. As a rule, in specialized stores there are no problems with this. 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 have not lost their positions in the canning championship for many years. This is due to the characteristics that are necessary for high-quality pickling and storage of the product. The main varieties of cucumbers that are perfect for pickling and give high-quality seeds for future planting are the following: Nezhinsky, Murom, Nosovsky, Nezhenka, Era, Stage, Altai, Khrustyshchy, Coastal, Voronezh, Gorgeous, Bush, Vyaznikovsky. All of them, after pickling, retain crispy flesh and a characteristic cucumber taste.

Along with this, the listed varieties have a number of disadvantages:

• rapid yellowing of fruits;
• uneven maturation;
• low resistance to disease;
• average yield.

Therefore, having planted these varieties on your home garden, be extremely careful when harvesting, which must be harvested 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 bred as a result of breeding work. Unlike classic varieties, hybrids delight high yield(due to the absence of empty flowers), earlier and more uniform ripening, stability and high quality of the crop, the absence of bitterness in the fruits. Pickled cucumbers are crispy and have a rich taste.

Note: The following are the best hybrid varieties: Vanguard, Business, Glance, Aquarius, Finger, Favorite, which are distinguished by high pickling properties. They can be grown both outdoors and indoors, as they are early and mid-ripening varieties.

Self-pollinating varieties such as White Angel F1 and Chipmunk F1, Little F1 and Little Raccoon F1, Aristocrat F1, and Mother-in-law F1 are also popular. Fans of small crispy gherkins can try to pickle cucumbers of the "Liliput", "Paris Gherkin" or "Boy with a Finger" variety, which are distinguished by high yield and suitability for canning.

Figure 4 Modern varieties pickled cucumbers: 1 - Emelya, 2 - Zozulya, 3 - Marathon

Varieties such as "Emelya", "Zozulya", "Marathon" (Figure 4) can be used as salads, 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 their taste. In addition, for this purpose it is recommended to use only early fruits.

Varieties of cucumbers for canning

It seems to many novice summer residents that cucumbers for salads and canning have practically no differences. In fact, there is a certain difference between them, which can be established by a careful examination of the fruit (Figure 5).

Cucumbers for salads and canning differ in the following parameters:

1. salad varieties quite large, but at the same time their skin is light and smooth. Such vegetables are stored for a short time, 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.
2. Varieties intended for pickling and canning, usually small or medium. The skin of such vegetables is dark, but rather thin, often covered with tubercles or spines.
3. Universal varieties can be both canned and consumed fresh. The fruits are medium, covered with thin skin and white tubercles with spines.

By these parameters, you can evaluate cucumbers when buying in a store or on 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 for canning should be selected. Firstly, the length of the fruit should not exceed 15 cm, and the peel should be uniformly dark and without signs of any mechanical damage. Secondly, it is advisable to choose vegetables with bumpy skins and spikes. To make vegetables look attractive in jars, it is better to choose even specimens without bends.

You can also evaluate the quality of cucumbers by their taste. The flesh should be firm, without bitterness or voids, and with a minimum number of seeds. In addition, it is desirable that the fruits were 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 for harvesting them for the winter. However, before direct cooking, you need to prepare the vegetables themselves.

Note: If you have collected cucumbers from own garden, it will be enough just to wash the vegetables and soak in cold water for two hours. For purchased cucumbers, preparation will be longer.

If you bought cucumbers in the market or in a store, they must be soaked in water. It is advisable to leave them to soak overnight, since you do not know exactly when the cucumbers were harvested and how long they were stored before purchase. Soaking will help saturate the flesh of vegetables with liquid, which is necessary for the fruits to remain crisp even after heat treatment.

After soaking, 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 cause the lid to swell or the jar to explode.

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 neck down. Metal lids should also be rinsed under running water and boiled in water for 15 minutes. After that, the jars must be sterilized with any convenient way. If you immediately close a lot of cucumbers, it is better to use a conventional oven for this purpose.

Cold salting

The method of cold pickling cucumbers is considered the most simple option winter preparations. AT this case vegetables do not undergo heat treatment, and their preservation is ensured by natural fermentation processes 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 heaping tablespoons of salt. It is advisable to take well water, as vegetables in it are more tasty and piquant.

Figure 6. Stages of cold salting

Now you can proceed directly to salting. To do this, put half 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. We leave the cucumbers for three days at room temperature. During this time, part of the brine will flow 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 to a cool place for storage.

If desired, hot pepper or mustard seeds can be added to such a preparation, which will add additional piquancy to the appetizer.

In more detail, the salting process is shown 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 method hot salting. 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, it is necessary to rinse and sterilize the jars and lids, and soak the cucumbers for several hours in cold water, and then rinse again. Separately, spices should be prepared 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 heaping tablespoon of salt. Salt should be taken with ordinary rock salt, since iodized cans can explode. First, we put herbs and spices in clean, sterilized jars, then tightly fill the containers with cucumbers so that there is a minimum number of voids inside.

Figure 7. Hot pickling sequence

Now let's start preparing the brine. Salt must be dissolved in water at room temperature, and bring the liquid to a boil. The amount of brine ingredients given above is basic, and the total amount of liquid is determined individually during the salting process, depending on the number of cans. While the brine is hot, it should be poured into jars, cork them plastic lids and leave for three days. After this, the brine must be drained, and the cucumbers and greens themselves should be washed several times with running water. It is very convenient to do this with a special cover 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. As a result, a small sediment will remain at the bottom of the container, which will not be used. Pour the finished brine into cold jars, and cork the containers themselves with metal lids.

After such pickling, cucumbers are quite successfully stored at room temperature, but after opening the container, it is better to put the workpiece in the refrigerator.

savory recipes

Cucumbers for the winter can not only be salted, but also pickled. Especially popular are recipes for spicy vegetables that can be used as a snack. We have selected the simplest recipe for delicious spicy cucumbers that are easy to prepare for the winter at home (Figure 8).

To prepare the snack, you will need the following ingredients (the amount is 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 the preparation of brine, for which you will need a liter of water, one and a half tablespoons rock salt without additives and 3 tablespoons of granulated sugar.

Note: It is better to take sand, and not ordinary sugar, since it dissolves much faster in water.

A step-by-step recipe for making spicy pickled cucumbers is as follows:

1. 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.
2. 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.
3. Next, tightly put cucumbers in a jar and pour vinegar.
4. We prepare the brine separately: bring water to a boil, add salt and sugar to it, 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 that, we roll up the containers with metal lids, turn them upside down, wrap them up and leave them at room temperature until they cool.

The modern market offers such a selection of cucumber seeds that it may well create a choice problem, especially for beginner gardeners. And their number, thanks to the constant work of breeders, is constantly growing. On the one hand, there is always a desire to try new varieties, and many of them are certainly worth it, on the other hand, you want stability and confidence that labor will not be in vain. We are learning to choose the best varieties of cucumbers for canning for the winter.

Far from every plot it is possible to allocate different beds for different varieties of cucumbers in order to collect greens from one for salad and quick salting, from the other for preservation, etc. Therefore, the ability to distinguish fruits according to their characteristics and purpose is required not only when buying seeds, but also at harvest.

In general, they can be divided into three large groups:

When growing in open beds, be sure to pay attention to zoned species, this will increase productivity and avoid disease and death due to climatic conditions.

External differences of pickled cucumbers

Fruits suitable for canning must have the following characteristics:

• length no more than 12-14 (preferably 7-11) cm;
• the skin is pimply (preferably large-bumpy) with spines;
• absence of internal voids in the section;
• dense crispy pulp;
• a small amount of seeds;
• lack of bitterness.

The best non-hybrid varieties for open ground

When buying seeds, along with new breeding developments, it is always recommended to at least partially give preference to old proven varieties, which certainly will not bring unpleasant surprises.

"Vyaznikovsky-37"

Refers to the early ones, allows you to collect 2-3 kg from 1 sq.m. beds. The length of the lash is up to 160 cm, the thickness is about 2 cm. It gives elongated ovaries, in short time does not outgrow. Practically not affected by powdery mildew. Has a universal application.

"Farmer"

Mid-season, up to 50-60 days before ripening. It is famous for its lack of bitterness and great returns, in a good season it can give from 1 square. m up to 14 kg greens. Universal. Suitable for greenhouse cultivation.

"Nezhinskie"

One of the market leaders. Refers to medium-late or even late, depending on the timing of planting. After germination, until the first cucumbers, you will have to wait from 50 or more days. They have very dense, juicy, slightly sweet fresh flesh. The skin is tuberous, thin, the spikes are small, black.

On lashes that grow intensively in length (up to 2 m), more than two dozen side shoots are formed. Great for barrel salting. They bear fruit for a long time and abundantly, tolerate transportation well. With proper care, there are practically no cons.

Nezhin cucumbers are highly drought-resistant, do not reduce fruiting during temporary interruptions in irrigation. However, this does not mean at all that moisture should be purposefully reduced and kept dry.

"Monastic"

One of the most famous and time-tested varieties. The plant is medium climbing, the type of flowering is mixed, it requires pollination by bees. Zelentsy are even, identical, dark green with lighter stripes, tufted, which allows them to be collected simultaneously.

The shape is cylindrical, the skin is rarely tuberculate, black-thorned. Suitable not only for pickling, but also for barrel salting while maintaining the strength and crispness of the fruit. Scab resistant.

Selection bee-pollinated varieties

Growing these cucumbers requires free access of insects to plantings. In the spring, they can land under the film, but subsequently it must be opened or completely removed. In greenhouses, cultivation is acceptable if it is possible to provide access to bees.

"Paris Gherkin"

They bear fruit 40-45 days after planting. The fruits are small, pickled, 6-11 cm in size, spindle-shaped. They don't grumble. Fruiting is conveyor, i.e. requires regular collection.

Productivity - up to 4 kg per 1 sq.m. The skin is coarsely bumpy, the thorns are small, black.

Pickling varieties of cucumbers have one drawback - they quickly turn yellow (in some varieties this property is especially pronounced), so timely collection is extremely important!

Atlantis F1

A well-established hybrid of early ripening. Plant of indeterminate type, flowers are predominantly female, weaving is active. The fruits are neat, delicate green, large-tuberous. Good in salads and preserves.

"Spring F1"

One of the long-term leaders, invariably enjoying great popularity. On the market, cucumbers "Rodnichok" are one of the most expensive and well-bought for their excellent taste, universal suitability and excellent presentation.

Can also be grown on open space, and in greenhouses. Resistant to major diseases, tolerates transportation well. The fruits are even, beautiful, not requiring calibration.

If you harvest regularly, it stimulates the development of new ovaries!

The best breeding self-pollinated hybrids for protected ground

These hybrids can be grown on open area, and in greenhouse conditions, since the flowers on the lashes are formed of the female type, and from the very beginning of flowering, while in bee-pollinated varieties, the first flowers are always of the male type, which delays the timing of the first harvest.

Zozulya F1

An ultra-ripe most popular hybrid that has been 100% fulfilling the expectations of gardeners for over 40 years! Not bitter, does not require the intervention of bees. The fruits are cylindrical, slightly tuberculate, with barely visible stripes, with excellent taste.

Each sq.m. cucumber planting is able to give up to 12 kg of crop. Resistance to brown rot, cucumber mosaic, ascochitosis, olive blotch and other common crop diseases are another great advantage of the famous "Zozuli".

"Boy-with-finger F1"

The first fruits can be plucked after 39 days. As the name implies, it has small, gherkin-type fruits no more than 11 cm, which is very valuable for harvesting in the winter.

"Amur F1"

Dutch medium-fruited hybrid with greens 9-9.5 cm in size. Valued for resistance to infections, rot, popular cucumber diseases. Ideal for canning.

"White Angel F1"

It got its name for its delicate and very light, almost white color. It is universal in application, but quickly outgrows with a deterioration in taste, therefore it requires timely frequent collection. The taste, despite its unusual appearance, is characteristic.

The best varieties for growing in partial shade

With insufficient lighting of cucumber beds, greens often lose their qualities and do not live up to the expectations of the gardener, because they are a culture that is very demanding on light. If at least a lacy shadow falls on the bed, or if it is completely in the shade for part of the day, you should choose for future conservation varieties that are adapted to fruiting under these conditions.

"Muromsky 36"

Early maturing, salty. Resistant not only to lack of light, but also to short-term temperature drops. Cucumbers are dense, small tuberculate or smooth.

The disadvantage of Murom cucumbers is the need for frequent picking, as they quickly turn yellow. But the taste and pickling qualities are very high.

"Secret of the F1 Firm"

Relatively new on the market is a universal hybrid of early maturation (38-42 days) of the parthenocarpic (self-pollinated) type. Zelentsy have a cylindrical shape, slightly ribbed, medium weight and size. It has increased resistance to cladosporiosis, as well as to powdery mildew.

"Moscow region evenings F1"

Self-pollinated breeding universal variety of medium maturation (42-45 days). Gives strong climbing shoots and dark green cylindrical tuberculate greens with weak white pubescence. In length, cucumbers grow up to 14 cm and gain weight up to 110 g. It does not suffer from cucumber mosaic, is not afraid powdery mildew and cladosporiosis.

In conclusion, I would like to note that in the age-old dispute about what is better - the well-tested old or the promising new, no one will give an unambiguous answer. Breeding hybrids have huge advantages in the form of disease protection and the formation of female flowers from the very beginning of flowering, which means earlier fruiting. And yet, when it comes to salting the old fashioned way in barrels and the taste of the cucumber that you get from this barrel in winter, the old proven varieties, perhaps, have no equal.

But remember that the cucumber "people" of any "nationality" is very capricious, and without competent care, not one, even the most promising variety, will give the expected result!

Video review of cucumber varieties for pickling

Experienced housewives can no longer imagine a winter feast without crispy fragrant pickles. At the same time, each in the recipe has its own special and favorite recipe for pickled or pickled cucumbers, with and without additives, spicy and not very. Before you start pickling vegetables, you should understand which varieties of cucumbers are suitable for canning - this will help to avoid problems with further storage and taste of the canned product.

Varieties of green vegetables

Experienced gardeners know that cucumber is a vegetable with a large assortment of species and varieties.

Conventionally, culinary specialists subdivide existing varieties into three main groups:

1. Pickling cucumbers: they are used for pickling in barrels, jars. This species is particularly resistant to long-term storage and successfully endures a long winter.
2. Salad vegetable: such cucumbers are eaten fresh and in salads.
3. Gherkins: they are universal varieties, they are used for winter salting, canned with vinegar, made lightly salted, and used for salads.

At the same time, cucumbers used for pickling, in turn, are also divided into vegetables grown in a greenhouse or ripened in garden beds. The former are considered more productive, therefore, during the period of active picking of cucumbers, there are a lot of them in markets and supermarkets. The latter are more fragrant and tasty, because many housewives prefer to preserve “ground” cucumbers.

The best varieties for pickling are those that ripen early, belong to the category of simple pickled cucumbers and are characterized by the absence of bitterness in the fruits. In addition, such fruits differ from the rest in high yield.

Signs of a quality pickling variety

Mistresses with experience have long learned to distinguish cucumbers that are most suitable for conservation by external signs.

Even without knowing the name of the variety, you can determine whether or not the fruit is suitable for harvesting for the winter:

• pimply (bumpy) coating with small black spikes, easily removed when fully ripe;
• a small amount of seeds;
• dense, crispy flesh without empty internal cavities;
• the length of the ripe fruit does not exceed 15 cm;
• the peel of a ripe cucumber is dark green, saturated in color;
• when salted, such cucumbers do not lose their original color.

Universal varieties of cucumbers are also suitable for conservation, while it is recommended to select small-sized fruits for pickling.

Gherkins are considered a delicacy variety - small cucumbers, no larger than 3-4 cm in size, are salted with spices and dill from small jars.

cold pickle recipe

The classic recipe for pickling cucumbers has long been considered a cold method in jars. It is not difficult to choose fruits for this conservation, in addition, the most common ones are well suited: Favorit, Voronezh, Nezhin, Phoenix. The main thing is to choose the right fruits: they must be ripe and not hollow.

To prepare cold pickles, you should prepare:

• 1½ - 2 kilograms of cucumbers;
• clean filtered water - 1½ liters;
• 3 cloves of garlic;
• 90 g table salt;
• several inflorescences of dill;
• a couple of horseradish leaves;
• 7 pieces of cherry, blackcurrant, oak leaves.

Salt is prepared in the following way:

1. Prepared clean fruits are poured with cold running water and left for 5-6 hours.
2. Tails are cut from the fruits on both sides, the jars are washed clean with soda solution, calcined in the oven or over steam.
3. A part of a well-washed set of spices, as well as greens and garlic, are placed at the bottom of the prepared containers.
4. The fruits are packed tightly in a jar, interbedded with the remaining leaves.
5. Salt is added to clean water, thoroughly mixed with a wooden spoon and left to stand for a few minutes.
6. The resulting solution is filtered through a double layer of gauze, filled with cucumbers in jars.
7. Close the jars with hot nylon lids and take them to a cool place.

Properly prepared in this way, cucumbers are stored for a very long time, provided that the storage temperature is observed. Salt has long been known as a natural antibacterial natural mineral, which is why such fruits are salty and crispy.

hot salting

Hot pickled cucumbers turn out to be no less tasty and crispy, and it is not necessary to carefully choose the fruits for pickling. The method itself involves the heat treatment of vegetables, so many varieties are suitable for hot pickling: Nezhinsky, Rodnichok, Phoenix, Voronezh, Favorit, Altai.

The main condition for high-quality conservation: you can not use chlorinated water, and it is advisable to preserve the fruits almost immediately after harvesting them from the garden.

To pickle cucumbers in a hot way, you should prepare:

• 2 kg of fruits;
• 2 pieces: Bay leaf, cherry leaf, black currant, oak, grape, dill umbel;
• 5-6 cloves of garlic;
• a few peas of black pepper;
• 5-6 cm horseradish root.

Step by step cooking:

1. Spices are placed on the bottom in prepared cleanly washed jars, the fruits are tightly packed, shifting the empty space with greens.
2. Pour the contents of the jars with boiling water, cover with metal lids, wrap for a few minutes.
3. Water is drained from the jars, put on fire again and brought to a boil.
4. Boiling water is re-filled with fruits, wrapped.
5. After the liquid cools down a little, the water is drained for the last time and the fruits are poured with boiling brine, prepared at the rate of 30-35 g of salt per liter of water.
6. Rolled cans are turned over to cool, taken out for storage.

Spicy salting

Sometimes housewives want to surprise guests or neighbors with an unusual taste of home preservation, but at the same time it is necessary that the vegetables remain natural and preserve everything. useful material. Suitable for such cases are cucumbers pickled according to a special recipe, which the housewives call the “spicy” recipe.

For this preservation, you should prepare:

• 2 kg of cucumbers;
• dill umbrellas - 2 pcs.;
• 5 pieces: black currant leaf, cherry;
• clove of garlic;
• 20 g of horseradish leaf or root;
• 8 black peppercorns;
• 75 g of salt;
• 50 g of vodka;
• 1½ liters of water.

Prepare this appetizer following scheme:

1. Cucumbers are thoroughly washed, doused with boiling water and immediately placed in cold water.
2. Soak the fruits in water for 3 hours.
3. Mixed spices, herbs and cucumbers are placed in clean and sterile jars, poured with prepared cold salt solution (50 g of salt per liter of water).
4. 50 g of vodka is added to the container with fruits and closed with a hot plastic lid.
5. Cucumbers are placed in a cold room, where they are left for storage.

The brine from such cucumbers is used for baking, for hodgepodges and pickles. The brine itself is very useful because of the minerals it contains.

What cucumbers can not be canned

Canned cucumbers delight everyone in winter period, serve as a good addition to a side dish or an excellent snack. But, unfortunately, not all cucumbers are suitable for conservation.

Which cucumbers are not suitable for pickling:

• smooth;
• yellow;
• without pimples;
• large;
• empty;
• thick-skinned;
• overripe;
• dirty;
• spoiled.

Adviсe:

1. When choosing cucumber fruits, pay attention to the presence of pimples. If there are spikes or pimples, regardless of whether they are white or black, this means that your pickles will not explode, in the event that, of course, you clogged according to all the rules. Cucumbers with white pimples will not crunch.
2. Yellow, overripe, large cucumbers are old fruits, not suitable for conservation. They will be empty inside, filled with air. As a result, this will also lead to bloating of the can and an explosion of conservation.
3. Spoiled, thick-skinned fruits should not be preserved. In addition to the fact that jars can explode, preservation will not be tasty and will not bring any pleasure.
4. Be sure to wash the cucumbers thoroughly before rolling so that there is no trace of dirt, grass or insect eggs on them.
5. Smooth cucumbers are salad fruits and, when canned, will soften and also explode.

You need to choose tight fruits with pimples, whole, small in size and washed.

What cucumbers are best for pickling (video)

The process of selecting and preparing cucumbers for the winter is simple, it is only important to know the rules for selecting fruits and follow the pickling preparation scheme. This is not to say that the cucumber is a capricious fruit, you just need to properly approach its harvesting for the winter.

(greenhouse). All varieties are divided into early, mid-season and late. If we are talking about use, then we can also distinguish 3 types:

• Salad.
• Suitable for preparations for the winter.
• Universal.

Lettuce seedlings are usually planted early and in open ground. It is advisable to grow cucumbers for pickling and canning in open ground and harvest them when they reach medium size.

All varieties of cucumbers for pickling are distinguished by thin skin and elastic, dense pulp. Most often they have black pimples.

The best cucumber seeds for pickling

The quality of cucumber seeds is preserved up to 6-8 years. If you use your seeds, then you need to take into account that they have the best germination in the second or third year. To make sure the seeds are germinating, it is advisable to check this:

Buy seeds in advance. Most often they are prepared for sowing, that is, no additional processing is required. The market offers such a volume of seeds of this crop that the choice can create a serious problem. When buying, it is advisable to carefully read the text on the package to find out what they are intended for. It is also important to know the differences between a variety and a hybrid (marked as F1 or F2). The variety has been developed for many years and is stable, the hybrid is intended for one year. This means that it is impossible to determine what will grow from the seeds collected from the hybrid.

It is best to buy seeds in a specialized store. If cucumbers are grown for pickling outdoors, it is important that the seeds are zoned (intended for a particular region), resistant to cold air, low humidity, wind, and temperature changes. Beneficial is also considered such a quality as shade tolerance.

Outwardly, cucumber seeds should be "full" and not be held on the surface of lightly salted water.

Experienced gardeners have long paid attention to varieties that are called beam. They form many ovaries, the fruits are small, tasty and suitable for canning.

Cucumbers for pickling and canning

Classical varieties for pickling and canning are:

• "Elegant";
• "Nezhinskiy";
• "Muromsky";
• "Movir";
• "Cascade";
• "Spring";
• "Fabulous";
• "Competitor";
• "Erofey".

"Competitor" refers to early varieties, the fruits grow up to 12 cm. "Erofey" is a universal variety with a mixed type of flowering, the fruits are small (6-7 cm), tuberculate.

Experienced gardeners consider Nezhinsky to be the best variety. It is resistant to and not demanding in care, it is pollinated by insects.

Other varieties of the Nezhin "dynasty" also differ in the same qualities:

• "Nezhinka";
• "Era";
• "Stage";
• "Nosovsky".

In appearance, cucumbers of any of these varieties have all the qualities of “pickling”: medium size, thin skin and fairly dense pulp, that is, in appearance, pickling varieties of cucumbers look like in the photo below:

Pickled and salted, these cucumbers are strong and crispy. An additional advantage is the ability to obtain high-quality seeds.

Varieties of cucumbers for open ground self-pollinated for salting: "Zozulya", "Zador", "Orpheus", "Alliance". Lovers of very small canned cucumbers can grow "Paris Gherkin" or "Lilliput". They are very productive, with excellent taste.

For those whose plot is not well lit by the sun, the best varieties of cucumbers for pickling can be: "Muromsky 36" or hybrids "The Secret of the F1 Firm" and "Moscow Evenings F1".

"Muromsky 36" - small light green cucumbers (length 6-8 cm), resistant to a short-term decrease in air temperature.

"Secret Firmy F1" and "Podmoskovnye Evenings F1" are versatile varieties with medium-sized fruits.

How to grow cucumbers for pickling and canning at home?

Those who do not have a vegetable garden can grow, provided that the variety is chosen correctly. Cucumbers should be self-pollinating, vigorous and with small fruits. These qualities correspond to gherkin type cucumbers.
You need to sow cucumbers for the balcony in February. For salting and canning, "Balcony" and "City Cucumber" are suitable. Their whips are quite compact, and the fruits from the sinuses grow in bunches. These varieties are distinguished by small fruit size, excellent taste and aroma, suitability for laying in jars for the winter.

Grown at home. After landing on the balcony, each plant is tied to a wire located at a height of 1.5-1.7 m above the box. Periodically, you need to remove the antennae and loosen the soil. Water the cucumbers on the balcony 2 or 3 times a week with water at room temperature. It is also advisable to spray the stems. When the cucumbers grow to the wire, pinch the tops.

Two varieties are suitable for growing on the windowsill: "Russian" and "Rytova", the lashes of which grow up to 2 meters.

You can sow them in February, April, August and October. There are 2 methods of sowing: for seedlings and immediately for a permanent place. If seedlings are grown, then cucumbers are transplanted to a permanent place only after 3 or 4 true leaves have appeared.

The soil should be fertile: 4 buckets of garden soil, ¼ buckets of compost, half a liter and coarse sand. You need to water the cucumbers with warm water, the temperature in the room should not be lower than 25 ° C during the day and 17 ° C at night.

Regardless of the planting method, each plant is pinched over the fifth true leaf. After about 20 days, 2 lashes begin to grow from the sinus at once, which must be tied up or directed to a “ladder” made of wood or metal.

The second time the stems are pinched when 4-5 true leaves have grown on them. Whips will grow out of the sinuses again. First, empty flowers (male flowers) will appear, then - with ovaries (female). Pollination is done by hand male flower applied to women. Immediately after pollination, cucumbers begin to develop. With proper care, up to forty fruits can be removed from one plant.

Cucumber hybrids for canning - video