Good varieties of cucumbers for pickling and canning: types, description, characteristics

Salted and pickled cucumbers have long been included in our diet. This vegetable is traditionally grown on its sites by amateur gardeners and truck farmers who, of course, try to preserve the harvested crop. Many people know that pickling is the most convenient and reliable way of preserving vegetables. But unfortunately, not every kind of cucumber is suitable for this. Because the work does not go to waste, it should be understood what kind of good cucumber for salting and canning.

What are the varieties of cucumbers?

All existing varieties of this vegetable can be conditionally divided into 3 groups:

• Salad cucumbers, which you use best in fresh form or prepare salads from them;
• Pickle varieties of cucumbers for cold salting and canning for the winter;
• Gherkins are universal cucumbers that are suitable for both fresh salads and for winter pickling and marinating.

How to choose good varieties of cucumbers for salting and canning?

Determine which cucumbers are saline, you can by the following features. They are tubular, with small black sharp spines, which when fully ripe easily removed. In such varieties there are fewer seeds, and the flesh is more dense, without internal voids, very crunchy. The length of salted cucumbers is no more than 15 cm. The rind of fruits is dark green, dense, after salting, it does not lose its rich, beautiful shade, and the cucumbers themselves will stop elastic and crisp. New varieties of salted cucumbers of universal purpose, which have recently come into use, are also well greased. The smallest vegetables are gherkins. Their length is about 3-4 cm. If the greens have white thorns and thick peel, then they do not fit for salting.

Choosing good varieties of cucumbers for salting and canning, you need not only look at the picture, but also read the packaging. There is a lot of useful information and the purpose of this sort of cucumber.

It is also worth remembering about the taste. So, for example, hothouse varieties are more productive, and fruits grown in the open ground are more fragrant and tastier. Therefore, when buying cucumbers for pickling, this detail should be clarified.

Pickled cucumber varieties

The most productive cucumbers for pickling are the Nezhinsky and Murom varieties. Their greens grow medium in size and have a thin skin and a fairly dense, elastic flesh. These are ideal options for canning.

Cucumber Nezhinsky

For many truck farmers this variety is better known as Malorossiysky. The cucumbers received their name thanks to the town of Nezhin. For a long time, the variety was at the height of glory and was grown almost everywhere. Today, he also has not lost his popularity.

Nezhin cucumbers have excellent taste, excellent marketable appearance and transportability.

Variety description

Cucumber Nezhinsky is a very common and high-yielding variety. The length of the cucumber can reach more than 2 meters. It is a bee-dusted variety. Harvest is formed 48-68 days after sowing. The collected cucumbers are intended for both fresh consumption and canning.

Flavors and commercial qualities of cucumbers are very high, for which the grade is valued by vegetable growers. It has good disease resistance and durability to drought.

Type of ovary bundle. Zelenians have an elongated-ovate shape with a coarse-lumpy surface. Their length can reach up to 12 cm, the average weight is 95 g. The flesh of the greens is very crispy, fragrant and juicy.

The fertility is plentiful and lasting. It is possible to cultivate both in open and in protected ground. Harvest of universal purpose.

The Nezhin dynasty includes the following varieties of salted cucumbers:

• Stage;
• Nosovsky;
• Nezhinka;
• Era.

Their salty qualities are at a high level, the greens have excellent taste characteristics.

Murom Cucumber

Cucumber Muromsky is an old Russian variety, which is very popular today. Refers to a fast-paced, bee-dusted, cold-resistant species. Zelentsy, delicious, fragrant. Fruiting occurs in 32-42 days. Murom cucumbers give a good harvest until the second half of August.

The plant is weakly lobed, with short, strongly lobed whips. Zelenians small, ovoid or oval in shape, light green, finely lumpy, with clear light bands. The length of one cucumber is 6-8 cm, the average weight is 50-70 g. The variety is salty, but you can also consume fruits fresh.

Classic hybrids for canning and pickling

The best classic varieties of cucumbers for pickling are:

• Altai;
• Vyaznikovsky;
• Magnificent F;
• Voronezh;
• Coastal.

These varieties are excellent for pickling. In addition, give excellent seeds for subsequent planting.

Despite a lot of positive salty characteristics, the listed varieties of cucumbers have some disadvantages:

• The greens quickly turn yellow, so harvesting must be daily;
• Uneven and unstable maturation;
• Resistance to disease is low;
• In comparison with hybrids do not yield such a large yield.

Variety of cucumbers Altai

Cucumbers are widely known to gardeners because of their resistance to climate change and unpretentious care. Altai is an early-ripening bee-dusted variety, which ripens in about 35-38 days. Cultivation is carried out in greenhouses and in open ground.

The bushes of this variety are medium-splayed, the length of the whip is up to 1.2 meters. Fruits have an average size (about 9-10 cm), the average weight is 85-90 g, the shape typical of cucumbers is oval-cylindrical. The color of the greenery is bright green, the taste is magnificent, without bitterness. The rind is covered with tubercles, the tips are white. Cucumber Altai showed itself well when pickling and canning, as the fruits can be rolled into small cans.

The variety is quite resistant to many known diseases of cucumbers. The average yield is 5-6 kg per square meter.

Variety of cucumbers Voronezh

Cucumber Voronezh is medium-late, a yielding variety, excellent for canning and pickling. It has excellent taste qualities, the mass of the fruit is 100-120 g. The period from shoots to fruiting is approximately 50-55 days.

Modern pickled varieties of cucumbers

Today, the market offers a wide variety of different seeds, which is why even experienced farmers can be confused. For those people for whom cultivation of cucumbers is a novelty, the choice of salted seeds is generally unresolved. Some farmers are afraid to use hybrid varieties, but in vain. Most of the modern varieties of cucumbers are endowed with high taste qualities, good resistance to diseases and unpretentiousness to soil and climatic conditions.

Modern good varieties of cucumbers for pickling and canning:

• The Paris cornichon;
• Mamenkin's favorite F1;
• Gypsy F1;
• Courage F1;
• Bottle salting F1;
• Lilliput F1;
• Funny boys;
• Nightingale F1;
• Khabar;
• Salt F1.

All of the varieties listed are notably unpretentious to growing conditions and are endowed with excellent taste and salty qualities. Fans of gherkins will like the taste of such varieties as the Paris Gherkin and Lilliput. Their salty indexes are always at the proper height, and the yields will pleasantly surprise and, until the refusal, allow filling the cellar.