Pickled and pickled cucumbers have long been included in our diet. This vegetable is traditionally grown on their sites by amateur gardeners and gardeners, who, of course, try to preserve the harvest. Many people know that salting is the most convenient and reliable way to preserve vegetables. But unfortunately, not every cucumber variety is suitable for this. Therefore, so that the work does not go to dust, you should figure out what good varieties of cucumbers exist for pickling and canning.
What are the varieties of cucumbers?
All existing varieties of this vegetable can be divided into 3 groups:
- salad cucumbers, which are best consumed fresh or to prepare salads from them;
- pickled cucumber varieties for cold pickling and canning for the winter;
- gherkins are universal cucumbers that are suitable for both preparing fresh salads, and for winter salting and pickling.
How to choose good varieties of cucumbers for pickling and canning?
You can determine which cucumbers are pickled by the following signs. They are bumpy, with small black sharp spikes that, when fully ripe, are easily removed. In such varieties there are fewer seeds, and the pulp itself is more dense, without internal voids, very crispy. The length of pickles is no more than 15 cm. The peel of the fruits is dark green, dense, after pickling it does not lose its rich beautiful shade, and the cucumbers themselves will stop elastic and crispy. New varieties of pickles for universal use, relatively recently included in everyday life, are also excellently salted. The smallest vegetables are gherkins. Their length is about 3-4 cm. If the greens have white spikes and a thick peel, then they are not suitable for salting.
Choosing good varieties of cucumbers for pickling and canning, you need to not only look at the picture, but also read the packaging. It contains a lot of useful information and indicates the purpose of this variety of cucumber.
It is also worth remembering about the taste. So, for example, greenhouse varieties are more productive, and fruits grown in the open field are more fragrant and tastier. Therefore, when buying cucumbers for pickling, this detail should be clarified.
Pickling cucumber varieties
The most productive cucumbers for salting are considered Nezhinsky and Murom varieties. Their greenbacks grow of medium size and have a thin peel and a fairly dense, elastic flesh. These are ideal options for canning.
Cucumber Nezhinsky
For many gardeners, this variety is better known under the name Little Russian. Cucumbers got their name thanks to the city of Nizhyn. For a long time, the variety was at the peak of fame and was grown almost everywhere. Today, he also has not lost its popularity.
Nezhinsky cucumbers have excellent taste, excellent presentation and transportability.
Grade description
Cucumber Nezhinsky is a very common and high-yielding variety. The length of the cucumber whip can reach more than 2 meters. This is a bee pollinated variety. Harvest is formed 48-68 days after sowing. Collected cucumbers are intended both for fresh consumption and for canning.
The taste and marketability of cucumbers is very high, for which the variety is appreciated by vegetable growers. It has good disease resistance and resistance to drought.
Type of ovary bundle. Zelentsy have an elongated-ovoid shape with a large tuberous surface. Their length can reach up to 12 cm, average weight - 95 g. The pulp of Zelentsy is very crispy, fragrant and juicy.
Fruiting is plentiful and long. Cultivation is possible both in the open, and in the protected ground. Harvest universal purpose.
The following varieties of pickled cucumbers belong to the Nezhin dynasty:
Their pickling qualities are at a high level, Zelentsy possess excellent taste characteristics.
Murom cucumber variety
Murom cucumber is an old Russian variety, which is very popular today. Refers to precocious, bee-pollinated, cold-resistant species. Zelentsy, tasty, fragrant. Fruiting occurs in 32-42 days. Murom cucumbers give a good harvest until the second half of August.
The plant is weakly climbing, with short, highly leafy lashes. Zelentsy are small, ovoid or oval, light green, finely tuberous, with distinct light stripes. The length of one cucumber is 6-8 cm, the average weight is 50-70 g. The pickling variety, but you can also consume fresh fruits.
Classic hybrids for canning and pickling
The best classic varieties of pickles for salting include:
- Altai;
- Vyaznikovsky;
- Gorgeous f;
- Voronezh;
- Shore.
These varieties are great for pickling. In addition, they give excellent seeds for subsequent planting.
Despite the many positive salting characteristics, the listed varieties of cucumbers have some disadvantages:
- greenhouses quickly turn yellow, as a result of which harvesting should be daily;
- unevenness and instability of ripening;
- resistance to disease is low;
- in comparison with hybrids, they yield not such a large crop.
Variety of cucumbers Altai
Cucumbers are widely known to gardeners due to their resistance to climate change and unpretentiousness in care. Altai is an early ripe bee pollinating variety that ripens in about 35-38 days. Cultivation is carried out both in greenhouses and in open ground.
Bushes of this variety are medium-braided, the length of the whip is up to 1.2 meters. The fruits have an average size (about 9-10 cm), the average weight is 85-90 g, the shape typical for cucumbers is oval-cylindrical. The color of greens is bright green, the taste is magnificent, without bitterness. The peel is covered with tubercles, the tips are white. Cucumber Altai showed itself perfectly in pickling and canning, as the fruits can be rolled up in small jars.
The variety is quite resistant to many known diseases of cucumbers. The average yield is 5-6 kg per square meter.
Variety of cucumbers Voronezh
Voronezh cucumber is a medium-late, productive variety, excellent for canning and pickling. It has excellent taste, the mass of the fruit is 100-120 g. The period from seedling to fruiting is about 50-55 days.
Modern pickled cucumber varieties
Today, the market offers a wide variety of different seeds, which is why even experienced gardeners may be confused. For those people for whom the cultivation of cucumbers is a novelty, the choice of pickling seeds is generally an unresolved matter. Some gardeners are afraid to use hybrid varieties, but in vain. Most of the modern varieties of cucumbers are endowed with high taste, good resistance to disease and unpretentiousness to soil and climatic conditions.
Modern good varieties of cucumbers for pickling and canning:
- Parisian Gherkin;
- Mamenkin favorite F1;
- Gypsy F1;
- Courage F1;
- Barrel pickling F1;
- Liliput F1;
- Funny boys;
- Nightingale F1;
- Swag;
- Ambiguous F1.
All of these varieties are unpretentious to growing conditions and endowed with excellent taste and pickling qualities. Gherkin lovers will appreciate such varieties as the Parisian Gherkin and Liliput. Their pickling indicators are always at the proper height, and the yield will be very pleasantly surprising and will allow to fill the cellar to failure.