Modern market offers this choice cucumber seeds, that this may well create a problem of choice, especially for novice gardeners. And their number thanks permanent job breeders are constantly growing. On the one hand, there is always a desire to try new varieties, and many of them are probably worth it, on the other hand, you want stability and confidence that the work will not be in vain. Learning to choose the best varieties cucumbers for canning for the winter.
It is not possible to select different varieties of cucumbers in every area different beds to collect greens for salad from one and quick ambassador, on the other hand, for preservation, etc. Therefore, the ability to distinguish fruits according to their characteristics and purpose is required not only when purchasing seeds, but also when harvesting.
In general, they can be divided into three large groups:
When grown on open beds Be sure to pay attention to zoned species, this will increase productivity and avoid disease and death due to climatic conditions.
Fruits suitable for canning must have the following characteristics:
When purchasing seeds, along with new breeding developments, it is always recommended to at least partially give preference to old, proven varieties, which certainly will not present unpleasant surprises.
Belongs 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 produces ovaries of an elongated shape, in short time does not outgrow. Practically not affected by powdery mildew. Has universal application.
Mid-season, up to 50-60 days before ripening. Famous for its lack of bitterness and great impact, good season can give from 1 sq. m up to 14 kg of greens. Versatile. Suitable for greenhouse cultivation.
One of the market leaders. Refers to mid-late or even late, depending on the timing of planting. After germination, you will have to wait 50 days or more before the first cucumbers appear. They have very dense, juicy, slightly sweet flesh when fresh. The skin is lumpy, thin, the spines are small, black.
More than two dozen side shoots are formed on vines that grow intensively in length (up to 2 m). Excellent for barrel pickling. They bear fruit for a long time and abundantly, and tolerate transportation well. With proper care they have virtually no downsides.
Nizhyn cucumbers are highly drought-resistant and do not reduce fruiting due to temporary interruptions in watering. However, this does not mean that moisture should be reduced deliberately and kept dry.
One of the most famous and time-tested varieties. The plant is medium-climbing, the flowering type is mixed, and requires pollination by bees. The greens are smooth, identical, dark green with lighter stripes, arranged in bunches, which allows them to be collected at the same time.
The shape is cylindrical, the skin is sparsely tuberculate, black-spiked. Suitable not only for pickling, but also for barrel salting while maintaining the strength and crispness of the fruit. Resistant to scab damage.
Growing these cucumbers requires free access of insects to the plantings. In the spring, they can be planted under the film, but subsequently it must be opened or removed completely. Growing in greenhouses is permissible if it is possible to provide access to bees.
They bear fruit 40-45 days after planting. The fruits are small, pickling, 6-11 cm in size, spindle-shaped. They don't taste bitter. Fruiting is conveyor belt, i.e. requires regular collection.
Productivity - up to 4 kg per 1 sq.m. The skin is coarsely lumpy, the spines are small and black.
Pickling varieties of cucumbers have one drawback - they quickly turn yellow (in some varieties this property is especially pronounced), so timely harvesting is extremely important!
A well-proven early maturing hybrid. The plant is of an indeterminate type, the flowers are predominantly female, the weaving is active. The fruits are neat, delicate green in color, large-tubercular. Good in salads and preserves.
One of the long-term leaders, always very popular. On the market, Rodnichok cucumbers are one of the most expensive and best-selling cucumbers for their excellent taste, universal suitability and excellent presentation.
Can be grown both outdoors and in greenhouses. Resistant to major diseases, tolerates transportation well. The fruits are smooth, beautiful, and do not require calibration.
If you harvest regularly, it stimulates the development of new ovaries!
These hybrids can be grown both in open areas and in greenhouse conditions, since the flowers on the vines are formed of a female type, and from the very beginning of flowering, while in bee-pollinated varieties the first flowers are always of a male type, which delays the time of obtaining the first harvest.
An ultra-ripe, popular hybrid that has met the expectations of gardeners 100% for more than 40 years! Does not taste bitter and does not require the intervention of bees. The fruits are cylindrical, slightly tuberous, with barely visible stripes, and have excellent taste.
Every sq.m. cucumber planting capable of producing up to 12 kg of harvest. Resistance to brown rot, cucumber mosaic, ascochyta blight, olive blight and other common crop diseases is another great advantage of the famous “Zozulya”.
The first fruits can be picked 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.
Dutch medium-fruited hybrid with greens measuring 9-9.5 cm. Valued for its resistance to infections, rot, and popular cucumber diseases. Ideal for canning.
It got its name for its delicate and very light, almost white color. It is universal in use, but quickly outgrows and deteriorates in taste, so it requires timely and frequent collection. The taste is unusual appearance, characteristic.
If there is insufficient lighting in cucumber beds, greens often lose their quality and do not meet the gardener’s expectations, since they are a very light-demanding crop. If at least a lacy shadow falls on the garden bed or if it is completely in the shade for part of the day, you should choose varieties for future canning that are adapted to fruiting in these conditions.
Early ripening, pickling. Resistant not only to lack of light, but also to short-term drops in temperature. Cucumbers are dense, finely tuberculated or smooth.
The disadvantage of Murom cucumbers is the need for frequent harvesting, as they quickly turn yellow. But the taste and pickling qualities are very high.
A relatively new universal hybrid of early maturation (38-42 days) of the parthenocarpic (self-pollinating) type on the market. Zelentsy are cylindrical in shape, slightly ribbed, of medium weight and size. Has increased resistance to cladosporiosis, as well as powdery mildew.
Self-pollinating selection universal variety with medium ripening time (42-45 days). Produces strongly climbing shoots and dark green cylindrical tuberculate foliage with faint white pubescence. Cucumbers grow up to 14 cm in length and gain weight up to 110 g. They do not suffer from cucumber mosaic, are not afraid of powdery mildew and cladosporiosis.
In conclusion, I would like to note that in the age-old debate about what is better - a well-tested old one or a promising new one, no one will give a definite answer. Selected hybrids have enormous advantages in the form of protection from diseases and the formation of female flowers from the very beginning of flowering, which means earlier fruiting. And yet, when it comes to pickling in the old way in barrels and the taste of the cucumber that you take out of this barrel in the winter, the old proven varieties probably have no equal.
But remember that the cucumber “people” of any “nationality” are very capricious, and without proper care, not a single variety, even the most promising one, will give the expected result!
Almost everyone, without exception, loves pickled or pickled cucumbers. But not all varieties of cucumbers are suitable for pickling and canning. We will tell you how to choose the right varieties for blanks in the article.
All varieties of cucumbers can be divided into 3 types according to their intended purpose:
This group of varieties is characterized by skin and pulp medium density, combined with the correct oblong shape. The size of such cucumbers is 8-11 cm.
The fruits of these varieties can be used for making salads or pickling. But you shouldn't expect a great crispy taste from them.
The main advantages of this group of varieties are:
The following varieties of universal cucumbers are popular among vegetable growers:
Most varieties of this group are early cucumbers of an elongated shape, with thin skin, with soft and juicy pulp. They are grown mainly under film or in greenhouses in order to obtain an early harvest.
They are very good in salads, but they are not suitable for canning. When processed, they have a soft consistency and a bland taste. They will also make good lightly salted cucumbers.
The following varieties are popular among this group:
Cucumbers of this group have thin skin, dense and elastic flesh, which, under the influence of a saline solution or marinade, become crispy and acquire a rich taste.
The following canned varieties are popular:
Canned varieties of cucumbers produce medium-sized fruits. They are also characterized by very rapid yellowing of the fruits, so they need to be collected as often as possible.
You can distinguish canned cucumbers from ordinary ones by external signs. Fruits intended for pickling are short in length, with thin skin and large tubercles. It is very important to pay attention to the color of the thorns.
There are two types of cucumbers: white-thorn and black-thorn. The former are not used for preservation; they have a thick and rough skin through which the saline solution passes very poorly. But black-thorned fruits, on the contrary, have a thin skin with large pores, through which salt passes very well.
There is also another feature of canned cucumbers. If you take a closer look at the internal structure of their pulp, you can see special bundles of blood vessels that give the desired elasticity.
In order for cucumbers to delight you with a bountiful harvest of tasty and crispy fruits, you need to properly care for them.
The most important thing when growing this crop is timely and abundant watering. Even a single overdrying can have the most detrimental effect on them. The number of fruits will sharply decrease, and those that set will be bitter, empty and severely deformed. To water cucumbers, you should use only warm water; cold water will negatively affect their growth and development or even lead to the formation of rot.
To prevent cucumber beds from drying out, you can use mulching. For these purposes, you can use grass, straw or peat. Mulch perfectly retains soil moisture and prevents weed growth.
Root system cucumbers are very sensitive to lack of oxygen. Very frequent watering leads to the formation of a soil crust, which interferes with normal air exchange. To avoid this, the soil around the roots must be carefully loosened after watering.
When watering seedlings, it is best to use a diffuser with low pressure. Otherwise, you can damage the plants and wash the soil out of the container.
It is especially bad if watering is not uniform and part of the rhizome is exposed in some area. This can happen when growing cucumber seedlings in glasses and watering them with a strong stream at one point.
During the process of growing seedlings, it is necessary to water several times with a weak solution of manganese. This will protect the plants from fungus and also improve their immunity when transplanted into the ground.
The best options for watering adult plants is drip irrigation. This method provides the bush with water without causing stagnation of moisture. In addition, labor costs are significantly reduced; there is no risk that the soil will dry out or a dried crust of soil will form, which will affect the harvest.
In order for cucumbers to be given bountiful harvest they need to be pinched and the tops pinched.
Usually all stepsons located below the 4th leaf are removed. This agrotechnical technique allows plants to form a healthy and powerful root system.
When cultivating varietal cucumbers, for example, such as Nezhinsky, it is necessary to pinch the central shoot after it forms the 5th leaf. The thing is that only male flowers are formed on the main shoot, and female buds from the ovary are located on the side ones.
In hybrid varieties, pinching is usually not carried out, but there are exceptions. For example, for some reason the formation of side shoots is delayed, and then, in order to speed up their regrowth, you need to pinch the top of the main shoot.
Modern hybrid varieties have the ability to form only female flowers, and the bulk of their cucumbers are located on the central shoot. Therefore, pinching them will only harm them. Most seed manufacturers leave the mark “Requires formation into one stem” on the packaging of such cucumbers.
When forming a bush, it is important not only to remove unnecessary parts, but also to tie up both the main stem and side shoots. The best option in this case is to plant bushes on trellises.
This will not only simplify care, but also protect the plant from diseases, since ventilation will be better. Besides, sunlight will be distributed evenly to all organs of the plant.
When tying the lashes, you should do it carefully so as not to pinch the vessels of the branch. Otherwise it will die. It is better to use twine or plastic fasteners both for the trellis itself and for the garter.
We strongly do not recommend using wire or other elements containing metal. On hot days summer days Such materials become very hot, injuring the plants.
For successful plant development, several feedings will be required during the growing season. organic fertilizers. For these purposes, you can use a fermented infusion of mullein, which must be diluted before watering at the rate of 1 part fertilizer to 10 parts water. Fertilizing with nettle infusion also has a good effect.
Fertilizer should never be given during cold or rainy weather. The root system of cucumbers at this moment cannot absorb nutritional elements. When watering with fertilizers, you need to make sure that their solution does not get on the leaves. Otherwise it will cause burns.
Abundant fruiting is also facilitated by regular harvesting of cucumbers, which stimulates the formation of new ovaries, slows down the aging process in the plant and increases productivity. It is recommended to collect gherkin-type cucumbers daily, and long-fruited varieties every 2 to 3 days.
Cucumbers respond well to foliar feeding. It is recommended to carry out this event three times: during the flowering period, when the fruits begin to ripen, and when the number of cucumbers on the bush begins to decrease.
For the first time, you can use urea or calcium nitrate. When flowers begin to appear, the plants require superphosphates, as well as potassium saturation. To do this, you can prepare a solution boric acid and manganese. This mixture will at the same time protect against diseases.
The third time you can use it again nitrogen fertilizers, only in lower concentrations.
Pickling cucumbers is a simple matter
Growing greenhouse cucumbers is not much different from growing them in open ground. But there are still some differences:
Before planting, preventive treatment of the soil and the entire greenhouse should be carried out. In the future, this will help to avoid outbreaks of fungal diseases, which occur 2 times more often in greenhouse conditions.
The greenhouse must have a ventilation system. Under no circumstances should drafts be allowed; cucumbers react very sharply to them.
To improve the formation of female type flowers, it is advisable to fertilize carbon dioxide. For this purpose, you can install a barrel with mullein in the greenhouse, which will serve as a source of carbon dioxide during fermentation.
The formation of cucumbers in a greenhouse is somewhat different from their formation in open ground.
In greenhouse cultivation, cucumbers are grown in a trellis culture. To reduce damage to plants, it is advisable to tie them up using a double sliding knot.
The optimal indicator of humidity in a greenhouse is considered to be within 80-90% in the air and 50-60% in the soil.
When choosing varieties of canned cucumbers for greenhouse cultivation, preference should be given to self-pollinating and parthenocarpic varieties, that is, those that can set fruit in the absence of pollinating insects. The difference between them is that the former have a stamen and a pistil in one flower and are able to pollinate themselves. And the latter generally set fruit without any pollination.
Also when grown in early dates you should choose varieties that are resistant to deficiency, which, unlike light-loving ones, will not stop growing, but will actively grow and develop.
Greenhouse hybrids of cucumbers have one interesting feature, when they are pollinated by bees, ugly fruits are formed. It is also worth noting that when high temperature ambient air, the pollen of self-pollinating varieties becomes more sticky, which complicates the process of setting. To prevent this, the trellis with cucumbers must be shaken periodically.
Among the variety of varieties, especially noteworthy: Courage, Marinda and the like. They are characterized by bouquet formation of ovaries, small size of fruits and the absence of the need for their formation. In addition, they are highly resistant to diseases.
Who doesn't love salted, pickled or pickled cucumbers, especially with fried potatoes! To make them delicious, it is important to know which fruits are suitable for preparation. After all, breeders have developed special varieties that, when canned, turn out dense, juicy, and crispy.
Canning is the provision of long-term storage of vegetables by creating conditions under which the vital activity of harmful microorganisms ceases.
Types of canning:
There are many varieties of cucumbers for different purposes:
No matter how carefully the canning of cucumbers is carried out, if source material If you take the wrong thing, the end result will not be what you wanted. The cucumbers will be tasteless, soft, will not crunch, empty cavities may form inside, and mold may appear in them.
It’s amazing to see the abundance of different cucumber seeds offered by manufacturing companies. How to navigate and choose the right ones for canning? You need to know the characteristics of cucumbers suitable for pickling, pickling or pickling:
Lightly salted cucumbers instant cooking make from any cucumbers all summer:
The word “sauerkraut” is usually associated with cabbage, but cucumbers can also be fermented. They will have a pleasant sour taste, like barrel cucumbers. The process includes the following steps:
You can salt or pickle cucumbers along with other vegetables. For this:
It is very good to add rose hips to a jar of assorted vegetables, as they do not lose color in the brine and look like small apples.
All types of cucumbers are suitable for preparations, but bee-pollinated ones are considered the best. Although these are mainly varieties for open ground, there is a danger that in a rainy summer there will be few bees and the harvest will not mature enough. Therefore, both self-pollinating and parthenocarpic hybrids are preserved.
For pickling, pickling and pickling, cucumbers are most in demand in August; these are fruits of late ripening (60-65 days after germination) and a long period of fruiting from greenhouses, since preparations obtained closer to autumn are easier to store, you can make assorted ones, because already other vegetables have ripened: tomatoes, peppers, cabbage.
However, in regions with short summers (Northwestern region, Northern Urals, Siberia), both early-ripening (fruiting 35–45 days after germination) and mid-ripening (fruiting 50–55 days after germination) varieties are preserved, since late ones simply do not manage to produce a sufficient number of cucumbers for harvesting, even in protected soil.
| Name | Type of pollination | Growing conditions | Maturation period | Cultivation region |
| Monastic | Bee pollinated | Mid-season | Recommended for cultivation in all regions of Russia | |
| Salting | Bee pollinated | Open ground and temporary film shelters | Early ripening | Recommended for cultivation in the Central Black Earth and Lower Volga regions |
| Serpentine | Bee pollinated | Open ground and temporary film shelters | Early ripening | Siberian selection, in demand in the Central Black Earth and West Siberian regions |
| Nezhinsky | Bee pollinated | Open ground and film shelters | Early ripening | Ukrainian selection |
| Altai | Bee pollinated | Open ground and temporary film shelters | Early ripening | Siberian series, recommended for cultivation in the Volga-Vyatka, Ural, West Siberian, East Siberian and Far Eastern regions |
| Fontana F1 | Bee pollinated | Open ground and temporary film shelters | Early ripening | Recommended for cultivation in the Northern, Northwestern, Volga-Vyatka, North Caucasus, Middle Volga, Ural regions |
| Boy with Thumb F1 | Parthenocarpic | Unheated greenhouses | Mid-late | Cold-resistant, with a self-regulating type of fruiting (while the main stem is loaded with fruits, the side stems branch weakly), recommended for cultivation in all regions of Russia |
Cold-resistant varieties have a long fruiting period; they are planted to obtain greatest harvest at the end of summer. Cucumbers are planted on the plot different terms ripening and destination, to be guaranteed with the harvest.
Pickling cucumber variety - early ripening 
Cucumbers of the Serpentine variety need temporary film shelter after disembarkation 
Altai cucumber variety - Siberian selection 
The cucumber variety Boy with Thumb F1 has a self-regulating type of fruiting 
The Monastyrsky cucumber variety is suitable for growing throughout Russia 
Cucumber variety Nezhinsky - bee-pollinated 
The cucumber variety Rodnichok F1 was included in the State Register back in 1979
These are modern hybrids of Dutch selection, in demand on private farms and for industrial production. The bags are labeled “Dutch Seeds” or “Dutch Line” and marked F1. According to the type of pollination, they are bee-pollinated, self-pollinated, parthenocarpic, that is, suitable for both greenhouses and open ground. Dutch seeds are valued by gardeners for their many advantages:
However, these varieties also have disadvantages:
| Name | Ripening period | Growing conditions | Productivity per 1 m2, kg | Duration of fruiting | Characteristic | Cultivation region |
| Bettina F1 | Early ripening | Greenhouse and open ground | 10–15 | Long-term | Indeterminate | All regions of the Russian Federation |
| Hector F1 | Extra early | Open ground | 4 | Long-term | Small bushes, clusters of ovaries | All regions of the Russian Federation |
| Satina F1 | Early ripening | Open ground, greenhouse | 3,9–4,4 | Long-term | Gherkin cucumbers | North Caucasian, Nizhnevolzhsky |
| Dolomite F1 | Extra early | Greenhouse | 4,9 | Long-term | Ability to regenerate after sudden temperature fluctuations | All regions of the Russian Federation |
| Masha F1 | Early ripening |
|
| Long-term | Gherkin-type cucumbers require frequent harvesting | All regions of the Russian Federation |
Cucumber variety Masha F1 - early ripening, does not require pollination, good for pickling 
Cucumber variety Dolomite F1 is resistant to cladosporiosis 
Cucumber variety Hector F1 forms a compact bush 
The Bettina F1 cucumber variety can be grown both in open and protected ground. 
Cucumber variety Satina F1 - indeterminate (tall, suitable for greenhouses, requires garter)
For growing and subsequent canning, it is better to choose cucumber varieties adapted to the conditions of the region. Then the harvest will be rich, and the preparations will be excellent.
Cucumber is a heat-loving plant; the roots especially require heat. Therefore, cucumbers for open ground grown seedling method or seeds, planted in the garden only when the ground warms up to 12–15 °C.
To speed up planting time and ensure plants necessary warmth, practice cultivation in open ground on warm ridges. To make such beds, you need:
Greenhouse cultivation is used to obtain earlier harvests.
The warm climate of the southern regions is ideal for growing cucumbers. At the beginning of May, the soil warms up to 12–15 °C, and cucumbers can be sown with seeds. This is 3–4 weeks earlier than in middle lane. The fruiting period in the south is also longer by about a month. With an established moisture supply to the soil (sprinkling, mulching), it occurs before frost. Yields are high.
Cucumbers are grown in open ground in large areas without seedlings. Horizontal cultivation is practiced, when the cucumber lashes lie on the ground, and vertical cultivation - with the installation of a net or trellis for attaching the lashes.
In the southern regions of Russia, cucumbers are often grown in open ground on trellises.
Cucumbers are planted in greenhouses to obtain early harvests.
As a rule, for planting, they purchase seeds produced by large, reputable agricultural companies. You need to carefully read what is written on the bag, compare it with the information provided and choose varieties that are suitable specifically for your purposes. If cucumbers for canning are purchased at the market, it is not always known what variety it is. Therefore, you need to carefully look at how well the fruits meet the requirements for the type of cucumbers for harvesting.
Crispy pickled cucumber is not always the result of a successful culinary recipe. First of all, it is possible to achieve the intended goal if you choose the right varieties of cucumbers for pickling and canning. Which cucumbers are best suited for winter preparations? Breeders have created separate pickling crops, varieties for other preparations and universal varieties.
The last two categories are suitable for blanks. Seed producers usually indicate the characteristics of the variety on the packaging. When purchasing them, you need to pay attention to the area where vegetables are grown, since adapted specimens will bring more harvest, will be able to resist natural features specific territories.
Pickling varieties can be identified even by eye. They have the shape of a cylinder and are not gigantic in size. The skin color is green with a dark tint, diluted with light stripes. To the touch it is full of tubercles and spines.
Black spikes mean the fruit is ripe and ready to let the brine in. White spines will show that this is a cucumber for salad, and not for canning. Overgrown fruits have a soft tail on the outside and hard, large seeds inside. Such specimens will not have high taste when salted.
When choosing vegetables, special attention should be paid to the peel. Too thin will not be able to maintain crispness during heat treatment. Old, overly thick ones will remain rough when canned. Folk way definitions the right cucumber: if it can be pierced with a little effort with a fingernail, then it will definitely be suitable for the workpiece.
Note!
In pickling, the best taste is distinguished by mid-season, as well as late-ripening varieties ripened in open space. Early vegetables from the greenhouse are more delicate in taste, but after heat treatment they retain their crunchiness and presentation less well. Usually such cucumbers go into salads and slices for the table.
By and large, you can pickle any cucumber. Early ripening can be served within a day. Cut the long one into pieces. Use overripe for winter salads. But still, it is better, at the stage of purchasing seeds, to give preference to varieties created for such use.
Nezhinsky is growing on open soils, pollinated by bees. Fruits in dry summer conditions even with scanty watering: in warm regions the fruit ripens in 48-56 days, in more severe conditions - a couple of weeks later. It stretches up to 11-12 cm. Nezhinsky’s weight can reach 130 grams, but it is recommended to remove it at 70 grams. It is better to harvest just before pickling, as it does not tolerate long-term storage.
Muromsky can be plucked from the vine within 35 days after the appearance of real leaves. Harvesting is convenient: Muromsky has little foliage, the height of the vines is insignificant. The length of the cucumber is from 6 to 8 centimeters. A green ellipse with light stripes weighs no more than 80 grams. Due to the compactness of the plant, the variety tolerates low temperatures well. Muromsky is popular in the northwestern regions of Russia.
Like the first two, this variety is pollinated by bees, which is important for maintaining its presentation during the conservation process. Far Eastern belongs to the mid-early varieties. Technical maturity occurs at 43-55 days. With a mass of 120 grams, it has a length of 12-14 centimeters. One node can grow up to three fruits.
Small cucumbers do not grow more than 11 centimeters in length. The period of active growth is 40 days. 50-gram fruits are selected for pickling. If they are not removed from the vine in time, they can gain 120 g. The bright green skin is well soaked in brine and does not taste bitter.
Advice!
To stimulate more intensive fruiting in the plant, ripe specimens should be removed every couple of days. Over-ripening of vegetables in the garden results in yellowing and thickening of the skin. This negatively affects the taste and presentation of the pickles.
By 42-56 days, early ripe cucumbers reach 11 cm in length and weigh 125-130 g. There are no voids inside the fruit, the flesh is quite dense. A square meter of Vyaznikovsky’s plantings can produce more than 3 kg of harvest per season. Strong short shoots allow the variety to be grown in cramped conditions.
It has been cultivated on open soils in six regions of Russia since the 70s of the last century. Fruit parameters: length 11-12 centimeters, weight – 90-120 grams. You can collect specimens for salting on days 44-49 after the leaves appear. WITH square meter you can collect from 2.5 to 5 kg of vegetables.
A juicy green 12-centimeter vegetable weighs 108-120 grams when ripe. Typically, this mass is achieved 41-51 days after germination. Yield indicators at proper care- three and a half kilograms per square meter of area. Like previous plants, it is pollinated by bees.
60 days is the period when the plant ripens and is ready for pickling. 10-14 cm fruits are pulled out to 100-125 g. Up to three ovaries can be concentrated in one node. The harvest does not taste bitter when canned. Successfully resists most diseases: powdery mildew, spotting, bacteriosis and others.
Salads, lecho, and pickled stock options canned for the winter will turn out better if you use specially created ones for these purposes. Here pollination by bees is not so important, correct form is also not a standard. The harvest for harvesting can be harvested in greenhouses or greenhouses, as well as in open ground.
Early cucumbers are ready for consumption already on the 36th day of growth. They grow up to 10 centimeters and weigh up to 100 grams. Manufacturers, subject to growing conditions, guarantee yields of up to 24 kg per square meter.
The first Hector cucumbers can be picked from the bush already on the 30th day. 10-, maximum 12-centimeter specimens weigh about 95 g. Green with a whitish tint, sweet in taste, without excess bitterness. Breeders claim that it is possible to harvest more than 4 kg of crop from 1 square meter.
The variety is recommended for growing under film. Readiness time: 43-47 days. The impressive size (24 cm) justifies the weight, which is approximately 280-300 g. One square meter can contain 20 kg of crop. Zozulya is perfectly stored for at least a week after collection.
Advice!
If the variety is planted for the first time, do not forget to cut one fruit before pickling. The pulp should be homogeneous in composition, without empty inclusions, with small seeds.
The ripening period for Courage is 50 days in the open air, 10 days less in a greenhouse. 125 gram cucumbers retain their crispness after canning. From a square meter of area you can collect up to 22 kg of fruit.
Phoenix is intended to be grown on open areas, the stem stretches up to 2.5-3 m. The ripening indicator is 60 days. Product weight – 150-155 g, length – 14-15 cm. Characterized by extended fruiting periods. Productivity – 3 kilograms per square meter of area.
It is pollinated by bees, which means it is suitable not only for salads, but also for pickling. The readiness period is from 42 to 47 days. One fruit is tied in a knot on the lash. The vegetable is juicy green in color with large tubercles and grows up to 11-12 centimeters.
Game ripens in 48 to 53 days and bears fruit for more than a month. 10-11 cm cucumbers are pulled to 75-80 grams. Game easily resists powdery mildew. The skin is dark green, with tubercles.
The 12-13-centimeter plants attract gardeners because fruiting occurs simultaneously on all canes 43-45 days after the first shoots. The culture takes root well in the shade and is not susceptible to powdery mildew and viruses.
The hybrid of Dutch origin is cultivated in open soils, as well as in greenhouses, and is grown in most regions of Russia. Ripens in 41-51 days, during which time it reaches 9-10 cm and weighs 70-75 g.
Hybrid varieties have short ripening periods and impressive yields. Thanks to breeding work they bear fruit in unimaginable weather conditions. At the same time, they manage not to get sick or be affected by pests.
Table “Hybrid varieties of cucumbers for pickles”
| Variety/Characteristics | Readiness time, days | Cucumber size, cm | Weight, g | Number of ovaries in a node |
| Bochkova | 40-45 | 10-11 | 82-95 | from 1 to 2 |
| Funny boys | 43-45 | 8-10 | 85-90 | from 1 to 3 |
| Hermann | 40-45 | 9-11 | 80-100 | from 6 to 7 |
| Salting | 55-60 | 10-13 | 105-117 | from 1 to 2 |
| Buran | 44-46 | 10-11 | 90-100 | from 1 to 3 |
Important!
You should not expect miracles from planted hybrid seeds. Amazing properties of such cucumbers are preserved during one-time pollination and are not manifested in the offspring. You can get a hybrid yourself only by manually transferring pollen from one variety to the flowers of another. Moreover, all the stamens must be removed from the last flower.
Hybrid varieties of the latest generation are called universal. They are good in everything: unpretentious when growing, easy to care for, resistant to diseases, and characterized by high productivity.
Table “Best universal varieties”
| Variety/Characteristics | Readiness time, days | Cucumber size, cm | Weight, g | Number of ovaries in a node |
| fontanel | 52-57 | 10-12 | 100-110 | from 2 to 3 |
| Bush | 45-48 | 9-10 | 90-100 | from 1 to 2 |
| Baby | 40-44 | 8-9 | 60-70 | from 1 to 3 |
| Boy-Thumb | 42-47 | 11-12 | 110-120 | from 2 to 3 |
| Masha | 36-40 | 9-10 | 80-90 | from 3 to 5 |
| Competitor | 45-50 | 11-12 | 95-126 | from 4 to 5 |
Proper care of cucumbers intended for use requires strict adherence to the following points:
To serve aromatic pickled cucumber to the table in winter, you will have to take care of it in early spring. Choose a variety of cucumbers for pickling and canning, plant the seeds, and grow the crop. Our recommendations will help you understand which cucumbers are best suited for winter harvesting, how much effort will have to be spent on getting the harvest, and how many greens you can count on in the fall.
Preface
To make a jar of pickles delight you with an unsurpassed taste, choose the best varieties of cucumbers for pickling. Not all varieties are suitable for canning. Many are used exclusively for preparing salads, and some are used for pickling. Then how to choose? Do you really need to remember the names? This is not at all necessary, the main thing is to learn to distinguish them by external indicators, and then your choice will always be the right one.
All varieties of cucumbers can be divided into 3 types: for pickling, salad and universal. The first type is medium in size or very small, presented in the form of gherkins. These are cucumbers with thin skin, dense pulp, dark color and lumpy structure. Salad cucumbers are the complete opposite. They are quite long, with a smooth and light surface, with a minimum shelf life. Therefore, they are absolutely not suitable for canning; they significantly lose their taste and color, and due to large quantity air gaps in pulp and thick skins, they tend to explode.
Pickled cucumbers in jars
The third variety of cucumbers is universal. It combines the qualities of the other 2 types. These cucumbers are medium in size; they are suitable both for eating in salads and for pickling for the winter. However, this information will not be enough. Next, let's look at a few important criteria, which will help you not to make mistakes.
Optimal size. If you choose cucumbers for pickling, then the best option vegetables will become 9-12 cm in size. It is into these thin-crusted cucumbers that the marinade penetrates gradually, which provides them with that same crunch. For preservation, choose slightly smaller vegetables - up to 9 cm. When making lightly salted cucumbers, it is best to buy gherkins 4-5 cm long. They pickle quickly, which means they have a good crunch. When it comes to salads, you can use absolutely any variety of cucumber. However, it is best to choose a specially bred variety for these purposes. Salad. Vegetables are long, over 13 cm, smooth to the touch.
Cucumber color. A criterion indicating the degree of maturity, and therefore its juiciness. That is why experts advise choosing dark green varieties. However, the same fruits are also suitable for pickling. However, even more a good option cucumbers will become with light tips and stripes on the ribs. As for salads, the main thing is that there are no yellow spots on the cucumbers. This sign indicates incorrect agricultural practices and overripeness. In a salad, such cucumbers will taste bitter, and when preserved they can completely ruin the entire preparation.
Peel thickness. If for a salad the crunch of cucumbers is not of such fundamental importance, then for pickling and preservation this is perhaps one of the main indicators. Thin peel is the key to good salting. Your fingernail will help you determine the thickness of the peel; if it peels off easily, it means the vegetable has a thin skin, and vice versa.
cucumber thorns. Here the emphasis is on black and white spikes or pimples. Varieties with black thorns indicate that they were grown in the ground. These spikes are sharper to the touch. Practice shows that pickles with such vegetables almost never explode. But cucumbers with white thorns are not suitable for canning. They were grown in a greenhouse or greenhouses. The vegetables feel less ridged to the touch. When pickled, they are not as elastic and crispy, and due to the lack of holes in the white spines, the cucumbers can begin to ferment and explode.
Cucumber shirt. Professional term, which determines the identity of one or another by the characteristic pattern of spikes on the peel. There are three main types in total. The first is Slavic, cucumbers have rare thorns arranged in a chaotic manner. Such vegetables are most suitable for pickling, due to the slow penetration of the marinade inside, resulting in them being elastic and crispy. German-type cucumbers have spikes densely located on the surface of the peel, allowing the brine to better penetrate the vegetables during a long period of preservation. Asian-style cucumbers have virtually no thorns. They are smooth, have a thick skin and are aromatic, which has a beneficial effect on the taste of the salad.
So, should you choose clean, well-washed cucumbers or freshly picked vegetables with the remains of soil? Of course, only the second option. Vegetables that have been washed before sale and stored in a closed container will quickly turn sour inside, and good preservation cannot be expected from them. Remember, every washing of vegetables is a lot of stress for them, so you need to wash them immediately before eating.
Prepared cucumbers for canning
If you have chosen slightly wilted cucumbers, do not rush to throw them away; the vegetables can be revived. To do this, soak them in cool water, changing it every 2 hours. In addition to providing firmness, you are also guaranteed to get rid of 15% of nitrates. It is not recommended to soak cucumbers for longer than 10 hours. Otherwise, a reverse reaction may occur and they will begin to deteriorate. The stop signal will be the appearance of circles on the water that look more like soap circles. In this case, the cucumbers need to immediately stop soaking and rinse thoroughly.
Another trick that housewives often use to reduce the amount of nitrates is trimming the tails before putting them in jars. This is partly correct solution, because it is in this part of the vegetable that the most nitrates are concentrated, which is why it is so bitter. Many people use more in a simple way, pricking the cucumbers with a fork before pickling.
The selection of the highest quality varieties for preservation is based on the following criteria: increased resistance to any weather conditions, lack of bitter taste in the pulp and peel, fairly rapid growth, and massive harvest ripening. Here is the most striking representative of this species -. The ripening of the first harvest occurs 50 days after the appearance of the first shoots. High resistance to pests and diseases allows you not to use chemicals for its pollination. The fruits have a slightly elongated shape, are pleasant to the taste and quite crispy.
Zozulya cucumbers
Mid-season variety, the first fruits of which can be seen after 50-60 days - Voronezh. These are fairly small cucumbers, weighing no more than 100 g, distinguished by excellent harvest quality. However, like the variety Kustovaya, which is an early ripening vegetable (45-50 days), grown exclusively in open ground. The structure of the cucumber is lumpy, with a dark green peel, up to 10 cm long. It does not lose its quality when salted and is stored for a long time. If you want to pickle small cucumbers like gherkins, then the variety Lilliputian F1. They have a cylindrical shape, with frequent tubercles and 7-10 ovaries in the leaf axil. It can be grown both in open and closed ground.
Varieties Ruffnut and Trickster F1 Perfect for growing in the shade at relatively low air temperatures. They are quite resistant to rain and wind. These vegetables are classified as early ripening. Bully ripens in about 40 days, and Zadavaka– in 43 days. The tubercles on cucumbers are quite rare, but large, average length fruits are 8-10 cm, they are absolutely not bitter. Fruiting can continue until the first frost, due to increased resistance to temperature fluctuations. Another early ripening variety, with an average ripening period of 1.5 months – Elegant. Seeds are grown in open ground. This variety tolerates variability quite well weather conditions, especially cold. The average weight of the fruit is 90 g, the thorns are small, and it has an average yield.
The following variety can be classified as a modern selection that does not require pollination. It's about about the Vyuga F1 variety, where small shoot growth is combined with high yield. Of all the varieties presented, this type of cucumber is one of the earliest ripening. The first harvest can begin to be harvested after 37-38 days. The cucumber has a regular cylindrical shape, with big amount spines on the peel and about 8-9 cm long, which makes it ideal for preservation. The variety is resistant to fungal diseases, in particular downy and powdery mildew.
A hybrid variety of cucumbers that requires minimal care - Novgorodets F1. Feels comfortable both in open ground and in a greenhouse. Resistant to sudden precipitation and cold, has an average ripening period (43-46 days). Fruiting can last until the first frost. Cucumbers are medium in size, up to 9 cm in length and 2.6-2.7 cm in width. A relatively small number of tubercles are concentrated on the surface of the peel; there are elongated light stripes; the taste of the cucumber is not bitter. For lovers of unusual varieties for canning, experts recommend White angel F1. It has an average ripening period of 54-55 days, is white in appearance, and is also small in size - up to 8 cm. However, these vegetables need to be collected only when they begin to change their color.
I would also like to note several universal varieties of cucumbers, which are used both for raw consumption and for canning. Among the very first of them are With early ripening variety Snack F1, which does not require pollination. The fruits are medium, not particularly large (7-8 cm), which is very good for pickling. You can start picking cucumbers already at the gherkin stage. The surface is slightly lumpy, but this does not prevent them from remaining crispy after preservation.
Cucumber variety Zakuson F1
The variety also has similar properties. Ira F1, p Fruiting occurs already 45 days after the appearance of the first ovaries. Sometimes vegetables can reach a fairly large size, up to 15 cm, with a weight of 60-80 g. The color of the cucumber is dark green, sometimes with slight light stripes. This variety gives high yield and increased resistance to fungal diseases. And finally, this list is completed by the variety Droplet. It's pretty early variety, the first fruits of which ripen after 40-43 days. The resulting cucumbers are of medium size (up to 10 cm), dense pulp without a bitter taste, and retain their original presentation for a long time.
