An early and productive hybrid from the Czech Republic.
Grown in the open field, predominantly female flowering type. Fruit without bitterness.
Designed for pickling and conserving.
Dark green fruits with large warts and white spines, sparsely distributed.
Genetically not bitter.
Highly tolerant to Pseudoperenospora cubensis.
Ratio of length to width is 3,6:1.
The variety is resistant to CMV, Ccu, PM, ZYMV and CVYV.
Seeds in a germetic package: 1.5 g (40 seeds).
Eng.: Cucumber. Suom.: Kurkku. Sven.: Gurka. Bot.: Cucumis sativus L.
* How are salted cucumbers prepared in Moldova?
Rinse young fresh cucumbers well in cold water, cut off the stalk, make 2 cuts with the end of a knife along the cucumbers.
On the bottom, well washed and scalded with boiling water, put 3-4 pieces of rye bread toasted in the oven, put cucumbers in dense rows on the bread, sprinkle with black pepper, bay leaves.
On the cucumbers, put again slices of bread, dill, grated garlic, then cucumbers. Put bread, dill, pepper, grated garlic on top.
Pour everything over with warm brine (for 2 liters of water - 50 g of salt) and put in a warm place for 5-6 hours for fermentation.
Remove the finished cucumbers from the jar, rinse with brine, put in clean jars and pour well-strained brine.
It is necessary to store such cucumbers in the cold and no more than 10 days.