One of the most popular pickles, rolled up for the winter, are salted cucumbers . They are used not only as a snack or a side dish on the table, but in the preparation of very many popular salads (for example: olivier , vinaigrette). But not all varieties of cucumbers are suitable for pickling, as some are suitable for consumption only in fresh form.
Each gardener before planting cucumbers need to know which varieties are best planted for pickling and canning, and what for salads.
Which cucumbers are suitable for pickling?
To ensure that your preservation was delicious and long kept, you should pay attention to the appearance of the cucumber. For pickling, the best fruits are those that:
- strongly pronounced pimples (tubercles), necessarily with black spines, which when fully ripe easily removed;
- more dense pulp (crispy);
- the size does not exceed 15 cm;
- fewer seeds;
- thin, but dense dark green skin without taste of bitterness;
- there are no internal voids.
Relatively recently there appeared universal varieties of cucumbers, suitable for pickling, and for fresh consumption. Their distinguishing feature is the small size (8cm), and they are more suitable not for salting, but for marinating.
Cucumbers up to 3-5 cm are used as gherkins, most often marinated, and larger - for salting with dill and other spices.
The main varieties of cucumbers for pickling:
- Nezhinsky;
- Muromsky;
- Era;
- Nosovsky;
- Nezhinka;
- Stage;
- Altai;
- Crisp;
- Coastal;
- Voronezh;
- Great;
- Shrub;
- Vyaznikovsky.
These varieties are excellent for pickling and give fine seeds for later planting, but have a number of drawbacks:
- fruits quickly turn yellow - this is solved by daily harvesting (this also stimulates the formation of new ovaries on the bush);
- instability and uneven maturation;
- low resistance to disease;
- not such a big harvest, in comparison with hybrids.
Hybrids of cucumbers for pickling:
- Khabar;
- Zozulya F1;
- Salting F1;
- Semcross F1;
- Bottle salted F1;
- Raspasol F1;
- Mamenkin's favorite F1;
- Lilliput F1;
- Hermann;
- Katyusha;
- Othello;
- Funny guys F1;
- Nightingale F1;
- Muraki F1;
- The Paris cornichon;
- Amur;
- Courage F1;
- Spring F1;
- Regina;
- Pasadena;
- Golubchik;
- Gypsy F1;
- Levin;
- Adam.
Advantages of hybrid varieties of cucumbers for pickling are:
- high yields (due to the absence of vines on the bush);
- absence of bitterness in the taste of the skin of the fetus;
- earlier and more uniform maturation;
- stability and high quality of the harvest.
The best sorts of cucumbers for pickling are the hybrids of the first generation, bred by breeders in recent years:
- Finger;
- Vanguard;
- Aquarius;
- Favorite;
- Business;
- Sight.
Universal varieties of cucumbers:
- Stork;
- Nightingale;
- Marinda;
- Claudia;
- Farmer;
- Country house;
- A droplet;
- Crustacean;
- Regia;
- Ira;
- Squadron;
- different types of gherkins: Murash, Ant, Shchedrik, Mila.
Almost all these varieties of cucumbers for pickling can be grown both open and in a closed ground, that is, in a greenhouse, since, in
In addition to the varieties of cucumbers recommended in the article, which are recommended for use in salting, there are still a lot of them, and every year they become more and more. But one of the main conditions for obtaining tasty pickled cucumbers, is to be able to choose the best variety, suitable for preservation according to your size and taste. And also should pay attention to the region of breeding hybrid varieties, as it is better to choose varieties of old breeding (adapted to different regions) or adapted to your locality.