Cucumbers for canning varieties reviews. The best varieties of cucumbers for pickling and canning

Crispy and fragrant canned cucumbers are suitable for a winter feast or a family dinner. But in order to prepare them, it is not enough to use a special recipe that has been proven over the years. Here you will need the best variety of cucumbers, which, when preserved, will retain its qualities.

What should be the "correct" cucumbers for conservation

Zelentsy for conservation is easy to select, it is enough to know their features. Cucumbers for pickling should be small, without bitterness and voids, with a thin peel. Their color is saturated green or dark, black spikes or pimples are visible on the surface.

There are varieties suitable for conservation and fresh consumption, so to speak, universal. Their skin is lighter, the surface is covered with tubercles, the shape of the greens is spindle-shaped.

It is better not to use salad cucumbers for pickling at all. They are good as light-salted, with long-term storage they lose color and taste.

Characteristics and description of the best universal varieties cucumbers for canning

Universal varieties are gaining popularity, which is not surprising. They retain their presentation for a long time, do not outgrow and are quite suitable for salting. Among them are well-known varieties:

· Bush;

Variety "Baby" refers to the early ripening, the first greens can be obtained on the 40th day after germination. The bush is compact, not whimsical to grow, rarely gets sick. Zelentsy are small in size and have a good taste. Cucumbers are harvested when they reach 9 cm in length. The average fruit weight is about 70 gr. Cucumbers are dark in color, tuberculate, slightly pubescent.

Not less than good grade"Bush". Salted greens are tasty and crispy. Differ in dark color, elongated shape. The average size is about 10 cm. They are stored fresh for a long time.

Variety "Altai" is suitable for growing in greenhouses and in the garden. It tolerates temperature fluctuations well, gives stable yields. It is often used in risky farming areas. Bushes of medium size, well leafy, disease resistant. Greens are elongated, their length reaches 11 cm. The average fruit weight is about 80 grams. The color is uniform, uniform, not lost after conservation.

Time-tested varieties of cucumbers are the best for canning

Noteworthy are the old Russian varieties, which have been used for conservation and harvesting for more than one year. The most popular are:

Coastal;

· Parisian gherkin;

· Crispy;

· Non-feminine;

· Voronezh.

Here are the characteristics and detailed description favorite varieties.

Variety "Coastal" refers to early high-yielding varieties. Zelentsy are plucked 50 days after germination. The yield of the bush reaches 4 kg per 1 sq. m. beds. However, the plant is demanding on the composition of the soil, regular watering and warmth. Disease resistance is average, but powdery mildew is rarely affected. The ovaries are predominantly bundle type. The fruits have an even green color, their skin is tuberculate, the shape is cylindrical. The taste is good, without bitterness. The average weight of Zelentsy is 120 grams, and the length reaches 12 cm.

The variety "Paris Gherkin" is notable not only for the early ripening of fruits, but also for the small size of greens. They reach only 8-10 cm, the average weight is about 70 grams. Cucumbers are covered with small pimples, without bitterness, the skin is tender. The aroma and crunch of the fruit is preserved in preservation. The variety is suitable for open and protected ground, resistant to many diseases. Steadily bears fruit in any weather changes.

Cucumbers "Crunchy" are self-pollinated varieties, suitable for greenhouses and hotbeds. By maturity - mid-season. The first greens are plucked after 60 days. The fruits are dark green in color with pronounced tubercles, the flesh is dense, without voids.

The proven variety "Nezhensky" stably bears fruit in greenhouses and in the garden. Gives high yields during the drought period, but requires a garter. Resistant to many diseases. The fruits are distinguished by black spines, a bumpy surface and rich color. Their average weight reaches 130 gr. They do not keep fresh for a long time.

Cucumbers "Voronezh" are notable for the aligned form of greens and early ripening. The peel is tuberculate, green in color with yellow stripes. The pulp is dense, without bitterness.

The best modern hybrid varieties of cucumbers for pickling and canning

New hybrid varieties not only give consistently high yields, but are also excellent for canning. Consider the most popular varieties that have a good taste.

The hybrid "Goosebump" refers to early ripening, the type of bundle ovary. The fruits have the following characteristics:

short length;

· dark color;

Pronounced tuberosity.

Suitable for protected ground, flowers are predominantly female. The yield is high, up to 7 kg of cucumbers are harvested from one bush. The variety is disease resistant.

The hybrid "Zozulya" is intended for conservation and harvesting. Fruits of early ripening, elongated, reach 20 cm in length, average weight up to 200 g. The taste is good, there is no bitterness, the skin is thin. The bush is demanding on soil and care, resistant to some diseases.

Cucumbers "Masha" are ultra-early hybrids. Harvest is given 1.5 months after germination. Fruits of the gherkin type, without bitterness, the skin is covered with pimples. Fruiting is long, undulating. The bushes are medium-sized, the flowers are predominantly female. Grown both in greenhouses and open ground.

Hybrid variety "Courage" requires minimal attention when growing. Does not need pollination, yields early. Zelentsy gherkin type, with good taste.

For the zone of risky farming, cucumbers "Siberian pickle" are suitable. They have all the necessary qualities:

do not require pollination;

early harvest;

Rarely get sick

withstand temperature fluctuations.

Zelentsy grow in bunches, which allows you to take a high yield. Fruits of the gherkin type, their length rarely exceeds 7 cm, and their weight is 55 g. Taste qualities are excellent, preserved during conservation.

Also everywhere you can grow a hybrid variety "Zyatek". It is a self-pollinating bush, suitable for greenhouses and open ground easily adapts to any weather conditions. Gives a stable crop of sweetish greens. The length of cucumbers reaches 12 cm, and the weight is about 100 grams.

Gherkin "Boy with a finger" refers to new hybrids. Gives stable yields, despite the vagaries of the weather. Up to 7 kg of fruits are harvested from one bush. Cucumbers are the same size, beautiful and tasty. The average length is 10 cm. The pulp is juicy, dense, without bitterness, fragrant. The skin of greens is covered with large tubercles. There are no shortcomings in the variety.

There are still a lot of cucumbers for pickling, choosing the right ones is not always easy. Use the recommendations and start with proven varieties that have been used for salting for years. Together with them, grow and preserve new hybrid varieties. Then there will always be crispy cucumbers on your table.

Many varieties of cucumbers were specially bred by breeders as pickling. When buying seeds, be sure to pay attention to the marks on the seed bags: for canning and salting. But even if you use such varieties for winter harvesting, no one can guarantee you the wonderful taste of a strong, crispy pickled cucumber if you do not follow some rules of agricultural cultivation and salting technology. So how do you grow cucumbers for pickling?

What varieties of cucumbers to pickle

The fruits of pickling varieties, hybrids differ in morphology and cell structure. Ovary pubescence is one of the most important varietal characteristics of cucumbers for pickling. Thorns, spines (on the ovaries they look like hairs) are white, black or brown, simple or complex. Basically, they serve as organs for plants that regulate the return of moisture, performing an evaporating function. At the same time, holes in the epidermis of fruits contribute to faster penetration of the brine during their pickling or canning.

The quality of cucumbers for pickling is closely related to the thorns, their size and color. Fruits with large tubercles and black thorns have high pickling qualities. The blackening of the spines (black-thorn) occurs due to the fact that moisture evaporates through them, together with which a pigment, flovon, appears on the surface of the tubercle. Its accumulation occurs gradually. The liquid colored by the pigment dries up, becoming first brown, then black. As a result of this process, we see black spikes at the tops of the tubercles.

In some pickled varieties, such as, for example, Vyaznikovsky 37, the pubescence can be from densely located simple (sitting directly on the surface) and complex spines, which are smaller, are located more rarely.

The crunch of the pulp of the fruits of pickles depends on the special structure of the cells and the space between them. The fact is that the cells stop dividing already at the stage of ovary. Cucumber grows not by increasing the number of cells, but by stretching them.

So, in gherkins, pickles, there is practically no space between the cells. The cells are closely adjacent to each other. That is why gherkins and pickles never have voids when salted. All their varieties are pickled.

I will introduce you to new varieties with pickling qualities that can be grown in open ground or in a greenhouse.

A good variety for pickling Mamenkin's pet F1. Fruits with black thorns. It grows well, bears fruit abundantly, both in the greenhouse and in the open field.

Separately, I would like to say about the new variety Garland F1. This is a unique hybrid, on which from 30 to 40 fruits are tied and ripen at the same time. During the period of greatest strength, he is hung with cucumbers like a Christmas tree with toys.

Hybrid Barrel pickling - designed for barrel fermentation without preservatives (vinegar).

Hybrid Lilliput F1 has the smallest fruits 6-8 cm in size. This hybrid is suitable for summer residents who rarely come to their plots. Cucumbers grow slowly, even for a week's absence in the country, their length will not increase. Well, perhaps they will become a little thicker, but even the rate of thickening of the fruits of this hybrid is minimal.

Hybrids Avans F1, Khazbulat F1, Cappuccino F1 were specially created for the canning industry. Grown at the dacha or personal plot are great for pickling. Feature - cucumbers do not outgrow, have slow growth.

Currently, hybrid varieties with excellent pickling qualities have been created, which, when grown, perfectly tolerate shading. Better than the F1 Athlete for these purposes is hard to find. This is the most shade tolerant hybrid. It can also be safely recommended to grow in the winter on a windowsill or balcony.

Good shade tolerance in hybrids - Berendey F1, Courage F1, Razgulay F1, Valdai F1.

Courage F1 is generally a unique hybrid with high pickling qualities, with a classic cucumber strong aroma. It is good for gardeners because it requires a minimum of attention when growing. I must say, this is a very "tenacious" hybrid. I read that in one of the farms they mistakenly treated it with a weed killer - Roundup, and he not only survived, but gave an excellent harvest.

Agrotechnics for growing cucumbers for pickling

The quality of cucumbers for pickling depends on the cultivation technology. With rare watering, a void often appears inside the fruits, they can be bitter. The quality of the harvest is significantly reduced.

In cucumbers grown with regular, uniform watering, the quality of the fruit is much higher. It is very important to maintain the humidity of the air and soil within 80%. In hot weather, refreshing watering is useful. Try not to pour water under the root. Firstly, with such watering, the roots are exposed, and secondly, plants can get sick with root rot.

Cucumbers do not like cold water. warm water(not lower than 20-22 degrees) from a barrel standing in the sun - what you need for this heat-loving vegetable.

Cucumber culture has a peculiarity: the yield will be higher, the more often they are cut off. When collecting, try not to turn over the cucumber lashes - they are very fragile, they can easily break, and besides, an infection gets into the wounds and cracks.

It is better to pick cucumbers in the morning before they are warm. And with frequent watering, you need to feed more often. root system cucumbers is characterized by a low removal of nutrients from the soil, but a high intensity of their consumption.

Cucumber plants do not withstand high concentrations of soil solution, and they should be fed in small doses every 10-12 days. Pickling varieties, as well as salad varieties, respond well to organic dressings: a solution of mullein (1:5), chicken manure (1:10). It will not be superfluous to add an ash solution to these solutions - 1 cup of ash (100-150 g) per bucket.

How to prepare cucumbers for pickling

In addition to agricultural technology, the quality of pickles depends on the correctness of their preparation for salting.

Firstly, the day before picking fruits for pickling, it is recommended to water them well. Secondly, it is better to collect them early in the morning, until they warm up in the sun. In this case, cucumbers can immediately be pickled or salted. If it doesn’t work right away, then they must be kept for 2-3 hours in cold water. The fruits will be refreshed, become hard, do not wrinkle when salted. Then sort them by size: large, medium, small. It is better to pour each batch separately.

The peel of fruits of pickling varieties contains more fat-like substances, which, when salted, absorb essential oils spices. Spices, seasonings give pickles taste, aroma, crunch. All seasonings (currant leaves, cherries, parsley or dill sprigs) should be freshly picked. Only in this case will they transfer their strong bactericidal properties to the brine. Cucumbers, garlic, horseradish leaf, tarragon will protect from softening.

When pouring cucumbers in jars, barrels or pans with brine, it should be cold. With warm or hot brine, the rate of fermentation increases. This leads to the formation of voids in pickles, in addition, they may wrinkle. Sometimes there is a sliming of the brine due to the development of mucus-forming bacteria. The optimal concentration of table salt is 5-6%.

Water for pickling cucumbers

Of course, water quality is a very important factor. It is better to use hard water, such as spring water. It contains calcium salts. If you use tap water, then you need to at least defend it in order to reduce the chlorine content. Also soft water is not suitable for salting. Do not use iodized or fluoridated salt for salting.

Soft water can be improved artificially. The experiments of the Ukrainian Research Institute of Vegetable and Melon Growing proved that the addition of calcium chloride to water (it is sold in ampoules in pharmacies) improves the quality of pickling products. Calcium chloride is added to the brine - 5-7 drops per three-liter jar.

The best varieties of cucumbers for pickling and canning

Among the existing varieties of cucumbers, it is difficult to choose suitable for pickling. Even experienced gardeners can't do it. It is necessary to be able to correctly select seeds for sowing and suitable soil, as well as outwardly distinguish between fruits that are best suited for canning.

How to choose the right varieties of cucumbers for pickling

Before choosing varieties of cucumbers for pickling and harvesting for the winter, you should carefully analyze many factors, ranging from the quality of planting material to suitable climatic conditions.

The range is very large, and sorting it out is quite difficult. New varieties appear very quickly thanks to breeders and it is almost impossible to guarantee their characteristics. That is why most housewives recommend not experimenting, but using only varieties tested by experience for canning.

External differences of varieties

It doesn’t matter if you are going to grow greens on your own, or buy ready-made products, you need to be able to externally determine the quality and characteristics of the fruit.

The following groups of cucumbers are divided:

For salads - they have large long fruits and a beautiful presentation, their surface is smooth and light, and the shelf life is rather short; during canning, such cucumbers lose their taste and color, and jars most often explode due to air gaps in the pulp;
For salting - medium-sized fruits or small gherkins. More often they prefer those that have a thin skin and dense pulp; the color of the cucumbers is dark, and the surface is bumpy, often with thorns;
Universal - combine the qualities of the two previous groups; the fruits are medium in size and are suitable for both raw consumption and pickling. They are distinguished by white spines and an unusual shape.

When choosing cucumbers in the market or a store counter, it is necessary to externally evaluate their belonging to one or another group.

Zelentsy suitable for conservation must meet the following parameters:

fruit size does not exceed 12-15 cm in length;
the peel of cucumbers is not damaged, dark green;
pimply surface with spikes;
the shape is even cylindrical, a slight bend is possible;
the fruits are firm and elastic to the touch;
when cutting a vegetable, there are no internal voids;
the number of seeds is small, and the pulp is dense and crispy;
the taste of cucumber is sweet without bitterness.

How to choose seeds

When choosing seeds for planting cucumbers, the necessary parameters should be indicated on the package. On its front part there must be a photo of ripe fruits.

If this is exactly what you need, check the integrity of the package and the expiration date. The envelope with seeds may be damp, in which case it is not recommended to purchase it. Best buy planting material in specialized stores.

The best varieties of cucumbers for pickling and canning

To determine which variety of cucumbers is best for pickling, there are basic characteristics inherent in all:

resistance to bad weather conditions;
lack of bitter taste of peel and pulp with a lack of moisture;
relatively fast growth, both bushes and fruits;
mass productivity (almost all cucumbers ripen at the same time).

Cucumber varieties that are most suitable for canning are selected by leading Russian experts and tested by a variety of blanks, including production batches.

Hybrid Zozulya

An early fruiting variety. The period from seedlings to the first harvest is no more than 50 days. Does not need pollination and has a high yield. The fruits are slightly elongated and are great for canning, have a pleasant taste, excellent crunch. The average weight of a cucumber is 170-250 g.

Voronezh

It belongs to the middle-late, the fruiting period begins at 50-55 days. Cucumbers are small, weighing no more than 100 g, have excellent taste.

Bush

This early subspecies is intended only for open areas, as it is unable to self-pollinate. Fruiting period is 45-50 days, high yield. Cucumbers are dark and bumpy, up to 10 cm long, the average weight is 100-130 g. It retains its quality during conservation and can be stored for a long time.

Mid-season (ripening time from the appearance of the first ovaries - 55 days), grown in open ground in the beds. Cucumbers are small, up to 15 cm in length, great for pickling.

Crisp

Parthenocarpic variety (does not need pollination), grown in greenhouses and greenhouses. Fruits reach 13 cm, strongly tuberous. Gardeners are often used for harvesting for the winter.

There are many other varieties suitable for pickling. Among them: Buran, Legend F1, Opal F1, Country F1, Tournament F1. You can’t list them all, but you need to choose those that are most suitable for planting in your area.

Universal varieties of cucumbers

There are also many versatile varieties of cucumbers that are suitable for both preservation and eating raw. They are intended for cultivation on an open ground, and also in greenhouses.

Snack F1

Early maturing, does not require pollination. It ripens already on the 40th day after germination, and the fruits are small up to 7-8 cm. The surface is almost even with slight tuberosity. Cucumbers do not outgrow, but they can be used even at the gherkin stage. They have excellent taste, both fresh and canned.

Ira F1

Early maturing, with a fruiting period of 45 days from the appearance of the first ovaries. Cucumbers are medium up to 15 cm, weighing 60-80 g, dark in color with a slight white bloom. This variety is resistant to many diseases and is valued by gardeners for its abundant yield.

Preferably grown outdoors. Ultra-early variety (40-43 days after the end of the vegetative period), the fruits reach 10 cm in length. The pulp is dense without bitterness. Removed cucumbers retain their marketable qualities for quite a long time.

In each region, there may be different popular varieties for pickling and canning, suitable for this particular area and climatic conditions. The experience of experienced gardeners is the best clue when choosing seeds for planting.

Varieties of cucumbers

There are varieties with black pubescence of fruits (dark dots on the top of the spines) - the so-called "black-thorned", and there are - with white pubescence - "white-thorned". Both those and others are widely grown by amateur vegetable growers.

What cucumbers to choose for pickling for the winter?

But their purpose is completely different.

White-thorn cucumbers - lettuce, are well transported, as they have a thick skin. But their skin is impermeable to a solution of common salt. When salting white-thorned cucumbers, sugar is fermented directly in the fruit with the release of decomposition products that are unpleasant in taste and smell. Such cucumbers are good to eat fresh, but, unfortunately, they are of little use for pickling.

Video: The best varieties of cucumbers from my notebook

Black-thorned cucumbers have a delicate skin and are most suitable for pickling. However, they also have drawbacks - they need to be removed in a timely manner, as the fruits ripen quickly and turn yellow. But it is from black-thorn cucumbers that the most delicious pickled cucumbers are obtained!

It is reasonable to grow both white-thorned and black-thorned varieties on the same plot, since black-thorned varieties will be the best for pickling, and white-thorned ones for serving as a salad.

Cucumber variety Phoenix 640

A promising variety, bred by the method of hybridization with subsequent selection on an artificial infectious background.

Video: 132. Cucumbers. Harvest varieties of cucumbers. When salted, they do not form voids

Late-ripening variety - the period from germination to the first harvest is 55 - 65 days for spring sowing and 46 - 52 days for summer. The plant is vigorous, powerful, lateral shoots of medium length 4 - 8 pieces, the leaf is pentagonal-rounded, dark green, medium size.

Zelenets is oval-cylindrical, length 12 - 16 cm, green with longitudinal light stripes, weight 120-180 g, diameter 4.5 - 5 cm, matte surface, large tubercles, spikes are complex, white, rarely located. The stalk is strong, of medium length, the peel is thin, the pulp is juicy, loose. The taste is good, the fruits do not turn yellow, they are stored fresh for a long time.

The variety has complex resistance to powdery mildew, mosaic virus No. 1 and downy mildew. Even in the conditions of downy mildew epiphytotics - fruiting continues until frost without the use of pesticides, as a result, the supply of environmentally friendly products is ensured.

Cucumbers of the Phoenix 640 variety are intended for fresh use and for canning in the gherkin phase. Growing conditions - open ground.

Cucumber variety Graceful

Graceful - early ripening variety: 40-50 days pass from germination to fruiting. Scourge of medium length. The fruits are ellipsoid or spindle-shaped, with a smooth blunt or elongated base. The taste is good, but cucumbers no longer than 10 cm long are suitable for pickling and pickling. Plants are resistant to olive, angular and brown spotting. Yield up to 9 centners from 100 m2. It is widely distributed, grows well on open ridges, under film shelters and in greenhouses.

Cucumber variety Chinese snakes

The variety is early. The plant is powerful, predominantly female type of flowering. Zelentsy dark green, long, thin with short neck, dense, juicy, amazingly tasty. Excellent fresh and marinated.

For seedlings, seeds are sown in late April - early May. The culture does not tolerate transplanting well, so it is better to use peat pots. Seeds begin to germinate at a temperature of 13-15°C, optimum temperature for the development of 25-30°C. Cucumber is warm and moisture-loving, prefers lighted places protected from cold winds. Grows well on fertile, humus-rich, light, warm soils. Care consists in frequent watering, weeding and loosening. Irrigation should be done warm water, combining them every 10 days with top dressing.

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GuruAnimal.ru » Farming » Varieties of cucumbers

What should be the "correct" cucumbers for conservation

There are varieties suitable for conservation and fresh consumption, so to speak, universal. Their skin is lighter, the surface is covered with tubercles, the shape of the greens is spindle-shaped.

It is better not to use salad cucumbers for pickling at all. They are good as light-salted, with long-term storage they lose color and taste.

Characteristics and description of the best universal varieties of cucumbers for conservation

· Bush;

No less good grade "Bush". Salted greens are tasty and crispy. Differ in dark color, elongated shape. The average size is about 10 cm. They are stored fresh for a long time.

Time-tested varieties of cucumbers are the best for canning

Noteworthy are the old Russian varieties, which have been used for conservation and harvesting for more than one year. The most popular are:

Coastal;

· Parisian gherkin;

· Crispy;

· Non-feminine;

· Voronezh.

Here are the characteristics and detailed description of the favorite varieties.

Variety "Coastal" refers to early high-yielding varieties.

Zelentsy are plucked 50 days after germination. The yield of the bush reaches 4 kg per 1 sq. m.

11 popular varieties of cucumbers for pickling and canning

beds. However, the plant is demanding on the composition of the soil, regular watering and warmth. Disease resistance is average, but powdery mildew is rarely affected. The ovaries are predominantly bundle type. The fruits have an even green color, their skin is tuberculate, the shape is cylindrical. The taste is good, without bitterness. The average weight of Zelentsy is 120 grams, and the length reaches 12 cm.

Cucumbers "Crunchy" are self-pollinated varieties, suitable for greenhouses and hotbeds. By maturity - mid-season. The first greens are plucked after 60 days.

The fruits are dark green in color with pronounced tubercles, the flesh is dense, without voids.

The proven variety "Nezhensky" stably bears fruit in greenhouses and in the garden. Gives high yields during the drought period, but requires a garter. Resistant to many diseases. The fruits are distinguished by black thorns, a bumpy surface and rich color. Their average weight reaches 130 gr. They do not keep fresh for a long time.

Cucumbers "Voronezh" are notable for the aligned form of greens and early ripening. The peel is tuberculate, green in color with yellow stripes. The pulp is dense, without bitterness.

The best modern hybrid varieties of cucumbers for pickling and canning

New hybrid varieties not only give consistently high yields, but are also excellent for canning. Consider the most popular varieties that have a good taste.

The hybrid "Goosebump" refers to early ripening, the type of bundle ovary. The fruits have the following characteristics:

short length;

· dark color;

Pronounced tuberosity.

Suitable for protected ground, flowers are predominantly female. The yield is high, up to 7 kg of cucumbers are harvested from one bush. The variety is disease resistant.

The hybrid "Zozulya" is intended for conservation and harvesting.

Fruits of early ripening, elongated, reach 20 cm in length, average weight up to 200 g. The taste is good, there is no bitterness, the skin is thin. The bush is demanding on soil and care, resistant to some diseases.

Hybrid variety "Courage" requires minimal attention when growing. Does not need pollination, yields early.

Zelentsy gherkin type, with good taste.

For the zone of risky farming, cucumbers "Siberian pickle" are suitable. They have all the necessary qualities:

do not require pollination;

early harvest;

Rarely get sick

withstand temperature fluctuations.

Also everywhere you can grow a hybrid variety "Zyatek". This is a self-pollinating bush, suitable for greenhouses and open ground, easily gets used to any weather conditions. Gives a stable crop of sweetish greens. The length of cucumbers reaches 12 cm, and the weight is about 100 grams.

Almost everyone loves to crunch on a pickled cucumber in the winter. But why do pickled cucumbers often lose their original elasticity? Most often, the reason lies in the wrong variety. We decided to devote this article of our website about farming to a discussion of the topic: “ What cucumbers are suitable for pickling for the winter».

To begin with, let us clarify that varieties of cucumbers are divided into three groups for their intended purpose:

Salad- elongated, having a dark color and a smooth peel; in salting soften and lose their pleasant taste.
Pickling- not long, cylindrical, green with white stripes, covered with a dense peel, bumpy; salted crispy and tasty.
Universal- slightly ribbed, spindle-shaped and light, finely tuberculate skin; have excellent taste in any application.

Obviously, cucumbers of the last two groups are suitable for pickling for the winter. If you follow all the rules of the salting process and use a proven marinade recipe, you will get delicious crispy cucumbers for the everyday and festive table.

Choosing the right variety for winter pickling

Natasha. Gherkin-type fruits can decorate any festive table. The plant has a high yield even in a dry summer or when the temperature drops, it is extremely rarely exposed to diseases.

Buran. It can even be grown on a window. This variety of cucumbers shows extraordinary shade tolerance and resistance to cold, very productive. Voids do not form in greens and bitterness does not accumulate.

Table. Excellent medium-sized cucumbers that never get bitter and remain crisp when pickled.

More suitable for growing in a greenhouse, where up to 20 kg of greens can be collected from a unit area.

Fontanelle. Pickling variety-retro. Received its popularity for unpretentiousness and great taste.

The best varieties of cucumbers for pickling and canning

Cucumbers of the fontanel variety do not get sick and always give a bountiful harvest.

Goosebump. A self-pollinating variety of cucumbers that never becomes bitter and does not form voids inside the fruit. The taste and yield of this hybrid is up to the mark.

Tom Thumb. The plant is parthenocarpic, powerful and climbing, requires a garter to the trellis. Zelentsy large-tuberous and leveled. They are well stored and do not lose their elasticity in preparations for the winter.

Droplet. Cucumbers 10 cm long are well transported, do not lose their taste when preparing salting for the winter. A striking difference is the black spikes.

Baby. This gentle name was given to cucumbers, which ripen unusually early and amicably, have a great taste and small size. This variety is resistant to most diseases and short-term drought.

Crisp. One of the best varieties of cucumbers for pickling for the winter. Zelentsy always remain crispy, they never form bitterness and emptiness inside the fruit.

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