Not all varieties of cucumbers are suitable for salting. In order to get a dense crunchy salted cucumber in the winter, it is necessary to choose the source product for preservation correctly and thoughtfully.
What cucumbers are best suited for canning, read our material.
Conventionally, the varieties of cucumbers are divided into three types: salad dressing, pickling and universal. Salad - the earliest, they are grown in greenhouses or under film. They have an elongated shape (up to 20 cm), thin skin and neutral taste. Their flesh is juicy, but completely loose.
Such cucumbers ideal for making fresh salads, but completely unsuitable for salting. Having ventured on the preservation of cucumber, you are likely to get a mild and tasteless product.
Universal Cucumber Varieties grown in greenhouses and in the open field. Such cucumbers have the correct oblong shape, a thin skin and pulp of average density. The length of the fetus - 8-11 cm.
Universal varieties of cucumbers can be used for both table and salting needs. Their skin is thin enough to skip saline, but you won't get much crisp taste.
Ideal for winter conservation are pickled cucumber varieties. They have a thin skin and elastic flesh, which under the influence of salt acquires the desired crunch and pronounced taste.
By external signs distinguish pickling cucumber from salad or universal quite simple. Fruits suitable for salting, have a short length (up to 8 cm), and their surface is strongly tuberous with black thorns.
The color of the thorns on the cucumber is significant. There are white-hinged varieties that are completely unsuitable for salting. They have a rough and thick peel, impervious to salt solution. But the fruit with black spikes skin, on the contrary, thin and porous, which makes them ideal for preparations for the winter.
It is best to pickle pickled cucumbers for pickling
Main quality pickling cucumber - the density of its pulp. Large-crested cucumbers with black spikes have transverse vascular bundles in their internal structure, which give the fruit the desired density and crispness.
To classic pickling varieties with good yields include:
These varieties give excellent medium-sized cucumbers (6-8 cm), with thin skin and elastic flesh. Also, in comparison with hybrid varieties, they allow you to collect good seed.
Compared to hybrids, pickling varieties produce good seeds.
Their only drawback is the tendency to early yellowing of the fruit. Therefore, the harvest from such varieties must be collected regularly and on time, thereby not only getting an excellent product for salting, but also stimulating the formation of new ovaries on the bush.
Recently, a lot of hybridswhich are suitable for salting:
- Pickling F1;
- F1 green wave;
- Mommy's favorite F1;
- Moscow evenings F1;
- Paris gherkin F1;
- F1 chill;
- F1 competitor;
- Courage F1;
- F1 advance payment;
- Liliput F1;
- F1 garland.
All these types of cucumbers are hybrids, and their fruits have excellent pickling and taste qualities. The plants themselves are resistant to most diseases, easily tolerate temporary drought and are unpretentious in care.
Correctly choose varieties of cucumbers for pickling, and you get the most delicious pieces that will be so pleasant to open in cold winter.