For most gardeners, one of the most beloved crops is undoubtedly the cucumber. After all, it is good both fresh and canned. Not everyone thinks that different varieties and hybrids differ in their purpose. Some cucumbers are good for pickling and pickling, while others taste best fresh.
‘Baby Anyutka F1’ is good for salting, marinating, and making fresh summer salads.Β Photo: Gavrish
To salad include hybrids with fruits of medium and greater length, with a smooth or tuberculate surface, with medium-density skin, crispy pulp, refreshing taste and a characteristic cucumber aroma. Modern salad hybrids tend to genetically determined lack of bitterness.
Modern lettuce hybrids of cucumbers are genetically without bitterness. Photo: Gavrish
Usually lettuce varieties and hybrids are grown in protected ground, so they must be well adapted to growing conditions in greenhouses, have high yields and a long fruiting period so that amateur vegetable growers enjoy fresh cucumbers on their table all summer.
An important feature – precocity, because the first greens are especially tasty, and I want to get it as soon as possible.
Harvesting. Photo: Gavrish
Very good in salads ‘Athlete F1’ – bee-pollinated mid-season cucumber hybrid for protected ground. It is characterized by strong growth and good branching. The type of flowering is mixed, but with a high saturation of female flowers. The fruits are beautiful: quite long (18-20 cm), dark green with light stripes, with large rare tubercles and white spikes. Very tasty and crispy.
Among the variety of hybrids, you can choose what is more to your taste.
Cucumber hybrids for canning
It is believed that any cucumbers can be pickled: both very small ovaries, and normally grown greens, and even overgrowths – almost testes with seeds. For canning with vinegar, you can use short-fruited cucumbers, and with longer fruits. Put in a jar and whole fruits, and chopped – as part of all sorts of platters and salads. But those who appreciate not only the taste, but also the beauty of canned vegetables, of course, prefer to use small cute cucumbers for harvesting for the winter, for which it is best to grow parthenocarpic short hybrids in protected and open ground.
Cucumbers ‘Courage F1’. Photo: Gavrish
Plants of these hybrids have a female or predominantly female type of flowering, which means they have early maturity and high yield. In addition, they set fruit in any weather, since they do not depend on pollination by bees.
An abundance of ovaries is formed in hybrids with a bouquet type of flowering. “Bouquets” of ovaries (3-5 pieces or more) are very convenient for harvesting, not only in the form of greens of normal size (10-12 cm), but also in the form of gherkins (6-8 cm), and in the form of pickles (3 -5 cm). Moreover, the smaller the size of the fruit, the more of them can be collected from the plant. Hybrids of this type – ‘Red mullet F1’, ‘Lilliput F1’, ‘Courage F1’ – have already gained great popularity, and thanks to the work of breeders, new items are constantly appearing. We have already talked about some cucumbers with βbouquetsβ in the article Most-most: the best hybrids of cucumbers from the Gavrish agricultural company.
‘Goosebump F1’ is an early maturing female-flowering hybrid with a high degree of parthenocarpy. It is intended for cultivation in protected ground and under temporary film shelters. The plants are compact, each node produces 2-4 ovaries. The fruits are very beautiful, in their qualities they approach bee-pollinated pickling varieties: length 10-12 cm, dark green color with light stripes, tubercles are large and quite often located, thorns are black.
‘Goosebump F1’. Photo: Gavrish
The hybrid is relatively resistant to powdery mildew, downy mildew and root rot.
‘Schedrik F1’ is intended for cultivation in protected ground and in open ground under temporary film shelters. Parthenocarpic early maturing hybrid with a female type of flowering. Forms a large number of ovaries (5-8 or more per node). Differs in good growth and branching, friendly return of the crop, resistance to major diseases. The fruits are dark green with light stripes, often tuberculate, 10-12 cm long, without bitterness, universal type of use.
Bee-pollinated varieties and hybrids for salting
No matter how pretty, parthenocarpic cucumbers are, but for pickling (without the use of vinegar) they are less suitable than bee-pollinated varieties and open field hybrids. No wonder bee-pollinated cucumbers in Russia have always been considered tastier, sweeter, more fragrant. To get tasty, crispy pickles that can retain their wonderful qualities until spring, you need to pick fruits in the open field in the first half of August, because it is at this time that they gain the most sugars and vitamins.
Modern bee-pollinated cucumber hybrids for open ground combine high pickling qualities with high yield and disease resistance.
‘Passage F1’ is an early maturing bee-pollinated hybrid of mixed flowering type with a predominance of female flowers on the plant. It has beautiful dark green tuberculate black-thorned fruits of short size (9-11 cm) with light stripes with high pickling qualities. In the nodes, 1-2 fruits are formed. The hybrid is resistant to downy mildew and adverse growing conditions.
‘Passage F1’. Photo: Gavrish
‘Salted F1’ is a hybrid with a “talking” name, early ripening, with a high degree of saturation with female flowers. Cucumbers are even, weighing 90-100 g, large-tuberous, black-thorned, have an unsurpassed aroma and taste, and they ask for a table!
‘Salted F1’. Photo: Gavrish
‘Zashka F1’ is a bee-pollinated hybrid for open ground and film shelters, mixed type of flowering and high saturation with female flowers, especially on lateral shoots. Enters fruiting in 38-40 days. Zelentsy are juicy, crispy, with a high content of sugars, the best for harvesting for the winter. Resistant to true and downy mildew, olive blotch.
Tip: add red currants to your pickles!
To give our pickles a piquant taste, you can add berries or redcurrant juice to the jars as a preservative. This recipe is already known to summer residents and many people like it very much.
Cucumbers with red currants. Photo: Gavrish
We salt the cucumbers as usual, with or without vinegar, and pour about 50 g of berries or red currant juice into a liter jar. In the future, the processing of cans with cucumbers is generally accepted. It turns out very beautiful, and most importantly tasty and unusual. This season, quite large cucumbers from the last harvests got into jars with currant filling, however, the varieties βfrom Gavrishβ have a thin skin, a small seed chamber, and excellent taste and aroma. They will not spoil our workpieces.
Salted cucumbers from “Gavrish”
We also love “quick” salted cucumbers. We have already selected the pickling recipe – salted cucumbers in a bag – a minimum of hassle and very tasty!
Preparation:
- Cut off the tips from 1 kg of fresh cucumbers;
- Add 1 tbsp. a spoonful of salt, a bunch of dill, a clove of chopped garlic;
- Shake and put in a plastic bag overnight (7-8 hours) in the refrigerator.
- In the morning, our lightly salted cucumbers are ready.
Salted cucumbers. Photo: Gavrish
As if especially for our recipe for “quick” lightly salted cucumbers, small-tubercular hybrids of the gherkin type were created – ‘Gerasim F1’, ‘Malokholny F1’, ‘Baby Anyutka F1’. The presence of small frequent spikes on the surface guarantees rapid penetration of saline solution inside the fetus and express preparation of lightly salted cucumbers. In addition, such hybrids are distinguished by aromaticity and fruit density; cucumbers with a small seed chamber, crispy, without bitterness, do not outgrow.
We love and know how not only to grow cucumbers, but also to pickle and preserve. With our cucumbers, any home-made preparations are the most delicious!
Company “Gavrish”
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