There are many recipes for pickling cucumbers among the people. All of them are striking in their originality and diverse approaches. However, knowledge of how to prepare a product, and even skill, is sometimes not enough. You also need to understand which variety of cucumbers is suitable for canning and pickling, and which is not. This is the only way to get crunchy appetizing cucumbers.
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Which variety to choose
Contrary to popular belief, long, smooth-skinned cucumbers are not suitable for pickling. This is due to the fact that during heat treatment, this skin softens, and the taste deteriorates significantly.
Pickled cucumbers, on the other hand, boast a large number of bumps and thorns. There are usually few seeds, and the pulp itself does not fall apart. This type of cucumber is perfect for both pickling and other types of preservation.
There are also “universal” cucumbers, which are suitable for salads and for preservation. Usually this type combines all the best from the two previous varieties. The surface is slightly uneven, the thorns are white, and the length is slightly shorter than that of non-pickled cucumbers.
Characteristics of cucumbers suitable for pickling
After you have chosen the desired variety, you need to take a closer look at the greens. There are several criteria to consider when choosing a cucumber:
- Length.
It should not exceed 12-13 cm - Irregularities.
The skin should not be smooth. You should choose fruits with tubercles and thorns. - Taste.
Try green tea. It shouldn't have been bitter, even if there are sweetish notes. - Pulp.
Don't take soft cucumbers. The flesh should crunch and not fall apart in the mouth. - Emptiness.
Chop the cucumber. There should be no emptiness in it.
The best varieties for pickling
- Nezhinsky.
Usually grown on trellises. The harvest time is from 50 to 70 days. Pollination is due to insects. The salting gives the greens a crispy sound and excellent taste. Fruits usually have large dark green tubercles. They are not suitable for storage, so it is best to put them into processing immediately after harvest. - Muromsky.
An undeservedly forgotten variety. It stands out for its large bushes and good cold resistance. Small growth, about 8 cm. Light green color, whitish stripes are present. Great for pickling, but you need to do it as soon as possible after harvest, otherwise the greenery will quickly overripe and lose its taste. - Parisian gherkin.
One of the favorite varieties of summer residents. It gives a stable harvest and after salting it gets its trademark crunch. Many people appreciate the gherkin for its taste.
Hybrids
- Sonny F1.
Despite the funny name, this hybrid is famous for its excellent taste. It ripens quickly, gives an excellent harvest both in greenhouses and in open beds. It does not require pollination, which is why many beginners prefer it. - Maryina Roshcha F1.
This hybrid is renowned for its fertility. On one bush, up to 10 - 12 gherkins ripen at the same time. - White sugar F1.
White cucumbers. The taste is sweet, the density is high. Well resistant to harsh climates. The crop ripens 50 days after planting.
With the right choice of the right variety and the selection of zelents according to certain criteria, anyone can be sure that he will definitely provide himself with delicious pickled cucumbers.
Do you make preparations for the winter from cucumbers?
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How to process cucumbers with phytosporin, read the following article:Processing of cucumbers with "Fitosporin"