What varieties of cucumbers are best suited for pickling and canning for the winter. What varieties of cucumbers are best planted in open ground 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 palatability canned product.

Varieties of green vegetables

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

Conventionally, culinary experts subdivide the 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 endure long winter.
2. Salad vegetable: such cucumbers are eaten in 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 - 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 are different from the rest. high yield.

Signs of a quality pickling variety

Mistresses with experience have long learned to distinguish cucumbers that are most suitable for conservation, according to outward 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;
• peel of a ripe dark green cucumber, rich color;
• when salted, such cucumbers do not lose their original color.

Universal varieties of cucumbers are also suitable for preservation, 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 cold way in banks. It is not difficult to choose fruits for this preservation, besides, the most common ones are well suited: Favorit, Voronezh, Nezhinsky, 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 of 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 cold running water and leave for 5-6 hours.
2. Tails are cut from the fruits on both sides, the jars are washed clean soda solution, calcined in the oven or over steam.
3. A part of a well-washed set of spices, as well as herbs 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. AT clean water add salt, mix well wooden spoon and leave 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, therefore, such fruits are obtained 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 means heat treatment vegetables, so many varieties are suitable for hot pickling: Nezhinsky, Rodnichok, Phoenix, Voronezh, Favorit, Altai.

The main condition for high-quality preservation is that chlorinated water should not be used, 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 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 such an appetizer according to the 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- these 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 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.

It is no secret that to get tasty and fragrant canned cucumbers, it is not enough to choose a good recipe. In order for the cucumbers to come out crispy, firm, with a rich taste, it is important to choose them correctly. The best varieties for pickling cucumbers today make up an impressive list and are not limited, as before, to the well-known Nezhinsky, Muromsky and Rodnichok. More experienced housewives among the favorites for blanks can be called such varieties as "Era", "Nezhinka", "Nosovsky", "Etap".

Among the long famous varieties“Aquarius”, “Anulka F1”, “Nightingale”, “Vodogray”, “Barrel F1”, “Ratibor”, etc. have proven themselves well for salting. Gherkins and cucumbers of medium length (no more than 8 cm) are perfect for pickling with vinegar , which can be obtained from the seeds of the variety "Othello F1", "Lilliput F1", "Phillipok F1", "Children's F1", "Brownie F1", "Angel", etc.

Among modern, not so long ago appeared on the market, the following varieties can be distinguished:

• "Karnak F1";
• "Snack F1";
• "Semcross F1";
• "Gypsy F1";
• "Ira F1";
• "Paris Gherkin"
• "Hermann";
• "Mama's Pet F1";
• "Barrel pickling F1";
• "Courage F1".

The fruits of these varieties are small, elastic, with prickly pimples and soft, juicy pulp.

Among the varieties of Dutch selection, the Octopuss F1, Passalimo F1 and Ecole F1 varieties stand out for their taste qualities. These varieties are preferred for salting, they are ideal for both salting in barrels and for glass containers. Dolomite F1 and Bettina F1 are also good. These varieties are resistant to disease and produce excellent yields.

AT middle lane among the varieties loved by the people for salting, the leaders are “old acquaintances”: “Zozulya”, “Altai”, “Magnificent”, “Prima Donna”, “Champion”. Do not lag behind as "Crane", "Bush" and bee-pollinated "Crunchy".

How to choose cucumbers for pickling

Despite this diversity, in order to choose right cucumbers, you should not only navigate in their names, but also be able to identify fruits suitable for pickling by eye. To do this, we carefully study:

• The size. For pickling, we choose medium-sized cucumbers, while small gherkins are more suitable for pickling with vinegar;
• Colour. Of course, we do not even look at yellowish fruits. They usually have a rough skin and firm large seeds. Light green cucumbers are good, especially with a white barrel (variety Zozulya, Anulka F1, etc.);
• Peel. In order for the brine to freely penetrate inside the cucumber, it should not interfere with too thick peel. When choosing a cucumber, lightly press down on it with your fingernail. If the skin easily succumbed, then it will be easy for the marinade to evenly saturate the entire fruit;
• Pimples. They are necessarily present on all cucumbers for pickling, but they can also decorate fruits for salad. In order not to confuse, you need to look closely directly at the tips of the spikes. If they have black specks, you can safely roll them into jars, but if they are white, it’s better not to risk it.

There is one more interesting way determine the ideal cucumbers depending on the method of preparation - by their "shirt". There are three main ones:

1. "Slavic shirt" - pickled cucumbers have it. The pimples on them are quite large, but rarely located. This will allow the marinade to slowly penetrate inside, which increases elasticity and provides the same crunch in the future.

2. "German shirt" is worn by cucumbers for pickling. Almost the entire surface of the cucumber is dotted with small small pimples. The brine quickly penetrates through this. This property also allows you to get a short time delicious salted cucumbers.

3. And finally, the “Asian shirt” is smooth, without spikes and pimples. We enjoy these cucumbers only as components of summer salads. They are not suitable for preparations.

Naturally, these are not all the best varieties of cucumbers for pickling - every year the selection is replenished with new species that are not inferior, and sometimes even superior to the "old men" in their taste properties. We will monitor the young shoots, and note all the advantages and disadvantages of new varieties.

Who does not like salted, pickled or pickled cucumbers, especially with fried potatoes! To make them perfectly tasty, it is important to know which fruits are suitable for harvesting. After all, breeders bred special varieties, which in canned form are dense, juicy, crispy.

Selection of varieties of cucumbers for canning

Canning is the provision of long-term storage of vegetables by creating conditions under which the vital activity of harmful microorganisms ceases.

Canning types:

• salting - salt serves as a preservative, sterilization, sealing are provided;
• fermentation - salt is a preservative, fermentation occurs in air, during which lactic acid is formed; can be with or without subsequent sealing - in barrels;
• pickling - salt, sugar, vinegar are used as preservatives, citric acid, sealing is provided, fermentation is excluded.

There are many varieties of cucumbers for different purposes:

• salad - intended for consumption only fresh, they are unsuitable for harvesting for the winter, as they become soft, form voids (varieties Druzhny, April);
• universal - suitable for both fresh consumption and canning, but inferior in taste to pickled varieties in preparations;
• pickling - ideal for canning, but no one will refuse a fresh cucumber from the garden (for example, pickled cucumber is good both fresh and in blanks).

No matter how carefully the canning of cucumbers is done, if you take not what you need as a starting material, the output will not be what you wanted. Cucumbers will be tasteless, soft, will not crunch, empty cavities may form inside, and mold may appear in them.

Eyes run wide with abundance various seeds cucumbers offered by manufacturers. How to navigate and choose the right ones for canning? You need to know the characteristics of cucumbers suitable for pickling, pickling or pickling:

Several recipes for harvesting cucumbers

Salted cucumbers fast food made from any cucumbers all summer:

The word "sauerkraut" is usually associated with cabbage, but cucumbers can also be sour. They will turn out a pleasant sourish 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 mixed vegetables, as they do not lose color in brine and look like small apples.

The most popular varieties of cucumbers for canning

All types of cucumbers are suitable for harvesting, but bee-pollinated ones are considered the best. Although these are mainly varieties for open ground - there is a danger that in rainy summer there will be few bees and the harvest will ripen small. Therefore, both self-pollinated and parthenocarpic hybrids are preserved.

For pickling, pickling and pickling, cucumbers are most in demand in August, these are fruits late deadline ripening (60-65 days after germination) and a long fruiting period from greenhouses, since preparations obtained closer to autumn are easier to store, you can make assorted, because other vegetables have already ripened: tomatoes, peppers, cabbage.

However, in regions with a short summer ( Northwest 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 the later ones simply do not have time to give enough cucumbers for harvesting, even in protected ground.

Table: the most commonly used varieties of cucumbers for canning

Cold-resistant varieties have a long fruiting period, they are planted to get largest harvest at the end of summer. Cucumbers are planted on the plot different terms ripening and destination, to be guaranteed with the harvest.

Photo gallery: some varieties of cucumbers suitable for canning

Cucumber variety Pickling - early ripe
Serpentine cucumbers need temporary film shelter after landing
Cucumber variety Altai - Siberian selection
Cucumber variety Boy with a finger F1 has a self-regulating type of fruiting
Cucumber variety Monastyrsky is suitable for cultivation throughout Russia
Cucumber variety Nezhinsky - bee-pollinated
Cucumber variety Rodnichok F1 was included in the State Register in 1979

Dutch Cucumber Hybrids - Quality Seeds and Versatile Purpose

These are modern hybrids of the Dutch selection, in demand in private farms and for industrial production. The packages 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, they are suitable for both greenhouses and open ground. Dutch seeds are valued by gardeners for their many advantages:

• high-quality preparation - the seeds are treated to protect against diseases and pests, selected in size to ensure the simultaneity of seedlings;
• duration of fruiting - from the beginning of summer to frost, which is stimulated by good branching;
• long-term preservation of commercial qualities;
• most varieties have a universal purpose;
• good adaptation to adverse conditions weather conditions if the variety is zoned to the place of growth.

However, these varieties also have disadvantages:

• the cost is several times higher than domestic seeds, in a package of 4-5 seeds. However, the high cost is partially offset by the fact that 1-2 seeds are needed per 1 m 2;
• do not retain the properties of the variety when sowing their seeds the next year.

Table: Dutch varieties of cucumbers for canning

Photo gallery: Dutch cucumber hybrids suitable for canning

Cucumber variety Masha F1 - early ripe, does not require pollination, good for pickling
Cucumber variety Dolomit F1 resistant to cladosporiosis
Cucumber variety Hector F1 forms a compact bush
The variety of cucumbers Bettina F1 can be grown both in open and protected ground
Cucumber variety Satina F1 - indeterminate (high, suitable for greenhouses, requires a garter)

Features of growing cucumbers for canning depending on the region

For cultivation and subsequent preservation, it is better to choose varieties of cucumbers adapted to the conditions of the region. Then the harvest will be rich, and the harvest will be excellent.

Central Russia

Cucumber is a heat-loving plant, especially the roots require heat. Therefore, cucumbers for open ground grown seedling way or seeds, planted in the garden only when the earth warms up to 12–15 ° C.

To speed up the planting time and provide the plants with the necessary heat, they practice growing in open ground on warm ridges. To make such beds, you need:

Growing in greenhouses is used to obtain earlier harvests.

Southern regions of Russia

The warm climate of the southern regions is the best suited for growing cucumbers. In early May, the soil warms up to 12–15 ° C, and cucumbers can be sown with seeds. This is 3-4 weeks earlier than in the 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 outdoors large plots in a shameless way. Horizontal cultivation is practiced, when the lashes of cucumbers lie on the ground, and vertical - with the installation of a net or trellis for attaching the lashes.

AT southern regions Russian cucumbers are often grown outdoors on trellises.

Cucumbers are planted in greenhouses for ultra-early harvests.

As a rule, seeds produced by large, reputable agricultural firms are purchased for planting. It is necessary to carefully read what is written on the bag, compare it with the information provided and choose the varieties that are suitable specifically for your purposes. If cucumbers for canning are purchased on the market, it is not always known which variety it is. Therefore, one must carefully look at how the fruits meet the requirements for the type of cucumbers for harvesting.

Cucumbers are a vegetable crop that can grow both in greenhouse conditions and in open ground. All currently available varieties can be divided into three types: early, mid-season and late. Cucumbers are also divided according to the method of application: salad, for canning and universal.

Ira F1

The variety is ultra-ripe, bees are required for the formation of the ovary. Flowering is predominantly female. Fruit picking can occur at 45-50 days. The culture is mid-ripening. Cucumbers have the shape of a cylinder, large tubercles are present on the surface. The length of the fruit is 12-15 cm, and the weight is 55-85 g. The hybrid is characterized by a high stable yield. The flesh is crispy and has a dense texture. Resists various viral diseases. Suitable for both salting and consumption in its pure form.

Which bunch cucumbers for open ground are most often used by gardeners, indicated in

General purpose variety. It has an early maturity. Harvest can be obtained on the 37-39th day. The type of pollen is female. It can grow in open areas or in a greenhouse condition. The fruits weigh 100 g, their length is 12 cm. There are large tubercles on the surface. The variety is suitable for salting and conservation. Taste at the highest level.

What fruitful cucumbers for open ground are most often used, indicated

April F1

A variety with a female type of flowering. Harvesting is possible for 40-45 days. The fruits have tubercles on their surface. Their length is 13-22 cm, weight up to 300 g. The hybrid can be grown in a tunnel way, in an open area. For this vegetable crop characterized by a long growing season. The fruits ripen evenly and uniformly. The variety is not afraid of cold weather, viral diseases. Cucumbers are characterized by excellent taste.

Vyaznikovsky 37

The variety belongs to the universal and one of the oldest. Ripe fruits have an excellent taste. Can be used for pickling and pickling. They have a long shelf life.

Elegant

This culture is characterized early term maturation. Harvesting can come on the 40th day. The plant can grow in open areas and in greenhouse conditions. The fruits have an exquisite taste. Can be used for pickling and canning.

It is indicated which cucumber seeds are the best for greenhouses.

Emelya F1

The variety has a universal purpose. Ripe fruits can be harvested for 40-45 days. You can grow a variety in a greenhouse or in an open area. It has amazing taste qualities during preservation and salting. The length of the fruit reaches 15 cm, and the weight is 150 g. They have a spindle shape.

Moscow evenings F1

The plant allows you to get fruits earlier than usual. prevails female type flowering. It can grow in shady areas. Cucumbers ripen together and immediately in in large numbers, which is very beneficial for salting and conservation.

Cucumbers grow in open areas and in greenhouse conditions. The fruit is dark green in color. The length of the cucumber is 14 cm, the shape is in the form of a cylinder. The product has excellent taste and high pickling qualities. The plant is not influenced by the main ailments of cucumbers.

Green Wave F1

This one belongs to early, reliable and high-yielding. Can be grown outdoors and in a greenhouse. The plant can resist various ailments, tolerates negative temperatures. Excellent result in terms of yield observed under all weather conditions. It has a long fruiting period. The length of the vegetable is 12 cm, and the weight is 100 g. It can be used for conservation and pickling.

F1 competitor

Culture refers to the early ripening. It is characterized by high productivity and excellent taste. This variety is considered great option for pickling and preservation. Able to resist various ailments.

on video pickling varieties of cucumbers for open ground: