Cucumber for pickling and canning is self-pollinating. Varieties of cucumbers for canning - the main secrets of obtaining crispy pickles

Many varieties of cucumbers were specially bred by breeders as pickling varieties. When purchasing seeds, be sure to pay attention to the marks on the seed bags: for canning and pickling. But even if you use such varieties for winter preparations, 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 pickling technology. So how to grow cucumbers for pickling?

What varieties of cucumbers to pickle

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

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

In some pickling varieties, such as, for example, Vyaznikovsky 37, the pubescence may consist of densely located simple (sitting directly on the surface) and complex spines, which are smaller in size and more sparsely located.

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

So, gherkins and pickles have practically no space between the cells. The cells adhere tightly to each other. This is why gherkins and pickles never have voids when salted. All their varieties are pickling.

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

A good variety for pickling Mama's favorite F1. Fruits with black thorns. It grows well and bears fruit abundantly, both in a greenhouse and in open ground.

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 simultaneously set and ripened. During the period of greatest strength, he is hung with cucumbers like a Christmas tree with toys.

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

Hybrid Liliput F1 has the smallest fruits measuring 6-8 cm. This hybrid is suitable for summer residents who rarely come to their plots. Cucumbers grow slowly; even during a week-long absence from the dacha, 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 Avance F1, Khazbulat F1, Cappuccino F1 were specially created for the canning industry. Grown in a country house or personal plot, great for pickling. Feature - cucumbers do not outgrow and have slow growth.

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

Hybrids have good shade tolerance - Berendey F1, Kurazh F1, Razgulay F1, Valdai F1.

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

Agricultural technology for growing cucumbers for pickling

The quality of cucumbers for pickling depends on the growing technology. At rare watering There is often emptiness inside the fruits and they can taste bitter. The quality of the harvest is significantly reduced.

Cucumbers grown with regular, even watering have much higher fruit quality. It is very important to maintain air and soil humidity 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, the plants can develop root rot.

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

The cucumber crop has a peculiarity: the more often you pick them, the higher the harvest. When collecting, try not to turn it over cucumber lashes– they are very fragile, can break easily, and besides, wounds and cracks get infected.

It's best to pick cucumbers in the morning before they warm up. And with frequent watering and feeding it is necessary more often. Root system cucumbers are characterized by low removal from the soil nutrients, but with a high intensity of their consumption.

Cucumber plants cannot 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 fertilizers: solution of mullein (1:5), chicken manure (1:10). It would not be amiss to add to these solutions ash solution- 1 glass of ash (100-150 g) per bucket.

How to prepare cucumbers for pickling

In addition to agricultural technology, the quality of pickled cucumbers depends on the correct preparation for pickling.

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, before they get hot in the sun. In this case, the cucumbers can be pickled or salted immediately. If it doesn’t work out right away, then they need to be kept for 2-3 hours. cold water. The fruits will be refreshed, become firm, and will not wrinkle when pickled. Then sort them by size: large, medium, small. It is better to pour each batch separately.

The skin of fruits of pickled varieties contains more fat-like substances, which absorb essential oils spices. Spices, seasonings add pickled cucumbers taste, aroma, crunch. All seasonings (currant leaves, cherries, sprigs of parsley or dill) must be freshly picked. Only in this case will they transfer their strong bactericidal properties to the brine. Garlic, horseradish leaf, and tarragon will protect cucumbers from softening.

When you fill cucumbers in jars, barrels or pans with brine, it must be cold. Warm or hot brine increases the rate of fermentation. This leads to the formation of emptiness in the pickles, in addition, they can shrink. Sometimes there is mucus in the brine due to the development of mucus-forming bacteria. Optimal concentration table salt – 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, you need to at least let it sit to reduce the chlorine content. Soft water is also not suitable for salting. Do not use iodized or fluoridated salt for salting.

Soft water can be improved artificially. Experiences from the Ukrainian Research Institute of Vegetable and Melon Growing have proven that adding 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.

Among existing varieties It is difficult to choose cucumbers suitable for pickling. Even experienced gardeners this may not be possible. It is necessary to be able to correctly select seeds for sowing and suitable soil, as well as externally distinguish the 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 preparing for the winter, you should carefully analyze many factors, ranging from the quality of planting material to suitable climatic conditions.

The assortment is very large, and it is quite difficult to sort through it. 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 experienced varieties for canning.

External differences between varieties

It doesn’t matter whether you are going to grow greens yourself 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 beautiful marketable condition, their surface is smooth and light, and their shelf life is quite short; during canning, such cucumbers lose their taste and color, and the jars most often explode due to air gaps in the pulp;
• For pickling - medium-sized fruits or small gherkins. More often they give preference to those that have thin skin and dense flesh; The color of cucumbers is dark, and the surface is lumpy, often with spines;
• Universal - combines the qualities of the two previous groups; The fruits are medium in size and suitable for both raw consumption and pickling. They are distinguished by white spines and an unusual shape.

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

Greens suitable for preservation must meet the following parameters:

• the size of the fruit does not exceed 12-15 cm in length;
• the peel of the cucumbers is not damaged, dark green in color;
• the surface is pimply with spikes;
• smooth cylindrical shape, slight bending 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 flesh is dense and crispy;
• The taste of cucumber is sweet without bitterness.

How to choose seeds

When choosing seeds for planting cucumbers, then required parameters must be indicated on the packaging. On its front side there must be a photo of ripe fruits.

If this is what you need, check the integrity of the packaging 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 common to all:

• resistance to bad weather conditions;
• absence of bitter taste of the peel and pulp due to lack of moisture;
• relatively fast growth, both bushes and fruits;
• massive yield (almost all cucumbers ripen at the same time).

The varieties of cucumbers that are most suitable for canning were selected by leading Russian experts and tested by many preparations, including production batches.

Hybrid Zozulya

Early fruiting variety. The period from sprouting to the first harvest is no more than 50 days. Does not require pollination and has high productivity. The fruits are slightly elongated and are perfect for canning, have a pleasant taste, and have an excellent crunch. The average weight of a cucumber is 170-250 g.

Voronezh

It belongs to the mid-late variety, the fruiting period begins on the 50-55th day. Cucumbers are small, weighing no more than 100 g, and have excellent taste.

Bush

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

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

Crisp

Parthenocarpic variety (does not require pollination), grown in greenhouses and greenhouses. The fruits reach 13 cm, very lumpy. Gardeners often use it for winter preparations.

There are many other varieties suitable for pickling. Among them: Buran, Legend F1, Opal F1, Dachny F1, Tournament F1. It is impossible to 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 universal varieties of cucumbers that are suitable for both canning and eating raw. They are intended for cultivation in open ground, as well as in greenhouses.

Zakuson F1

Early ripening, 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 flat with a slight bumpiness. Cucumbers do not outgrow, and they can be used even at the gherkin stage. They have excellent taste, both fresh and canned.

Ira F1

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

It is preferable to grow in open ground. Ultra-early variety (40-43 days after the end of the growing season), the fruits reach 10 cm in length. The pulp is dense without bitterness. Picked cucumbers retain their commercial qualities for quite a long time.

Each region may have different popular varieties for pickling and canning, suitable specifically for this area and climatic conditions. Experience experienced gardeners- this is the best hint when choosing seeds for planting.

Many summer residents grow cucumbers not only for fresh summer salads, but also make good winter preparations from them. In this regard, the question often arises: which cucumbers are best for canning and pickling?

Cucumber varieties are classified according to different parameters: ripening time, fruiting period, method of cultivation, type of pollination, etc.

It should be noted that early varieties, are not suitable for processing for the winter. They have a thin skin and a soft, neutral taste; after processing they lose their elasticity.

The best varieties of cucumbers for pickling and canning are mid-season and late, intended for growing in open beds, as well as universal ones (both greenhouses and vegetable gardens). Greens of these varieties have thick skin and a crunchy texture. After processing they do not lose their basic properties and look beautiful in a jar.

The best varieties of cucumbers for pickling and canning

Nezhinsky 12.

If the question arises - which cucumbers are well suited for canning, then we can say with confidence - Nezhinsky 12. This is quite popular among bee-pollinated summer residents mid-season variety. The plant is grown both in the garden and in the beds closed type. The greens are not large, oval in shape, taste very good, and have a crunchy texture. The skin is covered with black spines. The bushes have long vines.

Pickling.

The name of this variety speaks for itself - these are the best bee-pollinated cucumbers for pickling and pickling. Characterized by long vines and a mixed type of flowering. Zelentsy are covered with light stripes and also have large tubercles with black spines. The cucumbers are not large (10-12 cm), oval in shape. They fit easily into a jar. The main feature of the variety is its stable immunity to various diseases.

Goosebumps F1.

The variety belongs to the parthenocarpit hybrids. Gives a good stable harvest (6 kg/bush) both in the garden and in the greenhouse. Among other varieties of cucumbers for pickling and canning, it is especially popular among summer residents. Greens are small and short, tuberculate. Many summer residents appreciate the Murashka F1 variety for its good taste and crispy structure, which are preserved after processing. The plant is quite resistant to diseases.

Zozulya F1.

A fairly common and long-standing variety that does not require pollination. Often gardeners choose it for its stable and powerful fruiting. Zozulya will produce her first harvest 45-50 days after germination. Zelentsy are very beautiful to look at - long and even. For lovers of pickled cucumbers and fresh salads I can recommend this particular variety. After processing, cucumbers retain their crunchy texture and good taste.

Siberian salting F1.

Belongs to new varieties and does not require pollination. You can try the first greens 45 days after germination. Zelentsy are small, short (6-7 cm), weight does not exceed 50-60 grams. Very good taste, not bitter, dense consistency. Many summer residents grow these cucumbers in their garden beds specifically for pickling. They fit easily into a jar, look beautiful in it, and do not lose their basic properties after processing. The value of the variety lies in its stable immunity to adverse weather conditions (temperature changes, unstable precipitation, cold).

Zyatek F1.

Refers to self-pollinating varieties of cucumbers for pickling and canning. Ideal also for salads as it has a good taste. Zelentsy are standard - 10-12 cm. The peel is white-spiked, covered with tubercles. The fruits are very beautiful with long light stripes. The variety is resistant to many diseases and produces a stable, powerful harvest. Many summer residents grow these cucumbers specifically for pickling.

These are not all varieties of cucumbers that are suitable for pickling for the winter. Among the others, it should be noted: Herman F1, Zador F1, Alliance F1, Orpheus F1.

Preservation of barrel-type cucumbers in jars, video

Every housewife has her own proven recipe for pickled vegetables. But along with culinary secrets, you need to be able to choose the right variety of cucumbers for canning and pickling. Only then will you get crispy, aromatic greens.

Long, smooth-skinned cucumbers are good for salads, but not suitable for pickles. Salad varieties consumed fresh in the summer. When heat treated, the skin softens and the taste deteriorates.

U pickling cucumbers located on the skin a large number of tubercles and spines. When cut, the pulp is dense, with a small number of seeds. They are tasty when collected from the garden, ideal for pickling and various tasty preserves.

Gherkins up to 10 cm, with dense contents under the skin. There are many tubercles with spikes on the surface, the weight of greens is 90 grams.

Vyaznikovsky

Belongs to the “old guard” of varieties and is cultivated everywhere. Cucumbers are elongated, up to 11 cm, slightly tuberous, aromatic. The core is dense and crunchy.

Fabulous

Elongated cucumbers weighing up to 120 grams, length - 10-12 cm. In terms of timing - mid-early, the first batch is harvested 50 days after the shoots appear. A tasty variety suitable for marinades and pickles.

Coastal

Appeared on the market in the 90s of the last century, mainly cultivated in open ridges. Mid-early, greens are removed after 50-51 days. Triangular cucumbers with blurry whitish stripes, the surface is bumpy, there are no thorns. The fruits are dense, bitter, and there are no voids.

Crisp

It lives up to its name completely, the flesh remains dense, tasty, and crunchy. Designed for garden beds open ground, shows good results in tunnels.

It is pollinated by insects and matures in about 50 days. The yields are stable, up to 9 kg per 1 sq. meters. Zelentsy are harvested at a size of 8-10 cm; these are best suited for barrel salting. The skin has large tubercles, a rich dark green color. Gardeners praise the taste of Crispy, noting that the taste only improves when pickled.

Popular cucumbers for winter preparations

Summer residents have favorites on their list - crops that differ good growth, friendly harvest yield, excellent taste.

Hermann

Does not require pollination, productive, unpretentious. Bred in Holland, known on the market since 2001. Gherkins are bright green in color, with small tubercles. WITH square meter up to 20-25 kg of greens are harvested from the beds.

Hector F1

A popular early cucumber from the group of hybrids. Terms – 30-35 days. The bushes are compact; bundle-type ovaries are formed at the nodes. Resistant to major diseases, dense planting in the garden is allowed. The size of greens is small, 8-10 cm. The surface has large tubercles and white spines. The pulp is crunchy, the taste is juicy, with a pronounced cucumber aroma.

Courage F1

A hybrid of domestic selection, it is distinguished by the power of the bushes and unlimited growth. Parthenocarpic. On the side vines it forms up to 6-8 greens. The fruits are rich green in color with a barely visible bloom, 100-140 grams. The taste is sweetish, with a pleasant aroma.

Phoenix

Productive, late ripening. Recommended for open beds, pollinated by insects. Forms cylindrical greens up to 12-15 cm. The bushes are powerful, with long vines. It bears fruit for a long time; it is advisable to organize systematic harvesting, otherwise the cucumbers will outgrow.

Aquarius

A plant with medium-length vines and powerful pentagonal leaves. Knots oval, with big amount fruit tubercles. The skin has brown pubescence. Length – 12-14 cm, color – green with whitish stripes. The greens are juicy, without bitterness. Harvesting begins on the 50th day, fruiting lasts a long time.

Game

Excellent in pickles and marinades, crispy and tasty. Zelentsy are elongated, no more than 11 cm, 68-72 grams. There are few thorns. Cucumbers ripen in 450-50 days. Harvest dates are extended. Shows on open ridges.

Moscow Nights

Indeterminate, vigorous hybrid, resistant to infections, high yield. It forms ovaries in bunches, up to 3-4 greens. Flowers mainly female type, long fruiting.

Marinda F1

Yield hybrid Dutch selection, yielding 25-30 kg per square meter. Self-pollinating, with a stable and stable yield of greens. White-thorned fruits are harvested approximately 40-45 days after emergence. Bears fruit long time. One of the best varieties cucumbers for preparations for the winter.

Hybrids for pickling and canning

Quite a lot has been withdrawn hybrid forms crops intended specifically for conservation and salting. Productive and disease-resistant, hybrid cucumbers are grown in various areas RF.

Lilliputian F1

With proper care for the hybrid, gherkins are harvested from the second half of June. Zelentsy are 7-9 cm, large-tubercular, with small white spines. Ideal for pickling, marinades are delicious. Unpretentious, productive (10-12 kg per 1 square meter), but does not tolerate temperature changes.

Zyatek F1

Early ripening, gives results in greenhouses, bears fruit well in beds under open air. Famous for its excellent taste. The hybrid is easy to grow, as it does not require pollination and bears fruit in any weather. Cucumbers 12-14 cm, with a large number tubercles. The thorns are soft, not prickly. Pick greens with pickles and gherkins. Harvest in 40 days.

Siberian salting F1

The hybrid stands out among new breeding products due to its resistance to adverse weather conditions. Bred specifically for risky farming areas, it is unpretentious. Cucumbers are short, 6-8 cm, dense. The skin is light green, the tubercles and spines are small. Genetically without bitterness, the taste is excellent.

Maryina Roshcha F1

A bunch-type hybrid, it begins to yield early. Fruiting periods are long. At the same time, up to 10-12 green gherkins ripen on the bush. Emerald white-thorned fruits are 10-12 cm long, with thick skin and tasty juicy pulp.

Hit of the F1 season

Famous for its abundant fruiting and reliability. Bred by breeders of the agricultural company Manul. Gives greens until late autumn. Gherkin type, ovaries are formed in bunches, 3-6 pieces each. Side shoots grow intensively, which allows you to extend the harvest time. White-thorned greens, 8-11 cm, high taste.

White sugar F1

An original hybrid with milky-creamy greens. Sweet, dense cucumbers look amazing in assorted jars. The White Sugar variety was developed by Ural breeders and recommended for areas with harsh climates. Ripens in 48-50 days. The fruits are 10-12 cm, with sparse tubercles on the skin. Productive, no need complex care hybrid.

Among the hybrids, summer residents note the Ginga F1 cucumber and the Little Raccoon F1. From a special selection line of gherkins we will highlight Son of the Regiment F1, Ecole F1, Temp F1, Sankina Love F1.

The best universal varieties: names and characteristics

fontanel

An unpretentious hybrid that produces greens in any season. It has excellent taste and ease of cultivation. In shelters they collect up to 22-25 kg per 1 sq. meters, on ridges - up to 10 kg. The fruits do not ripen at the same time, the length is 10-12 cm. There is no bitterness, voids, there is an aroma. When salting, the characteristic crunch remains.

Bush

Early ripening, with compact size, shortened shoots. Prevail female flowers. Greens are collected every day during the fruiting period, otherwise they will outgrow. Fruits with thick skin, 9-12 cm, tuberculate, black-thorned.

Baby

Small, 7-10 cm cucumbers ripen in 38-40 days. The pubescence is white, with large spiny tubercles located on the dark green skin. Up to 45-50 greens are removed from the bush. Valued for its early ripening, versatility, and immunity to infections.

Zozulya

The variety has been known for more than four decades. Grows in all regions, receiving positive reviews summer residents. Produces greens up to 20-24 cm long. The pulp is dense, with a large number of small seeds. There is a pleasant aroma. The weaving is weak; in agricultural technology they do without pinching and pinching. For preservation, the fruits are cut into slices.

Tom Thumb

Forms cucumbers without pollination (parthenocarpic), has shown excellent results in greenhouses and on beds. Gives 12-14 kg per 1 sq. meters, bears fruit for a long time (up to 1.8-2 months). Gherkins are 7-9 cm, with small whitish stripes on dark green skin. Taste qualities rated “excellent”.

Masha F1

Gives harvest in 38-40 days. The fruits are cylindrical, with a very dense skin. Length 7-9 cm, pulp juicy, with crunch. There is no bitterness. From 1 square meter they remove up to 11-12 kg.

On a note!

During the harvest period, cucumbers are picked every day, otherwise they will overgrow.

Competitor

A powerful, bee-pollinated variety. Ripens in 45 days. The greens are lumpy, dark green, with small spines. Grows up to 12-14 cm. Resistant to bacteriosis and powdery mildew.

Rules for collecting cucumbers for preservation

Properly collecting vegetables for preservation is an art. Basic recommendations:

1. It is advisable to collect greens in the morning, before bright sunlight.
2. The plants are watered the day before warm water.
3. The fruits are removed carefully, without injuring the lashes or turning them over.
4. During the period of mass harvest, the greens are removed every day so that they do not overgrow. A number of hybrids have a lack of bitterness and the impossibility of outgrowing at the genetic level. If harvested untimely, old varieties turn yellow and the skin of the fruit becomes coarser
5. It is advisable to make preparations on the same day after harvesting the fruits.