A very early hybrid variety with mainly female flowers. The plants are weakly vigorous. The fruits are medium green with a warty surface. It is resistant to cucumber mosaic virus and powdery mildew. It is highly tolerant of downy mildew. The ratio of length to width is 3,4:1. Grown outdoors, and under cover. Suitable for pickling and caning. Grows best in humus, in fertile soil permeable to water and air.
1,0 g contains approximately 35-50 seeds.
* Versatile cucumbers.
All cucumbers can be universal (salad and pickling) for their intended purpose, you just need to choose the right method of preservation or pickling.
It is believed that the presence of tubercles on the fruits facilitates the penetration of brine into the fruits, however, the thin skin of smooth-fruited cucumbers also allows brine to pass through well. The main thing is that the fruit must have a small seed chamber and dense pulp, then with simple pickling you will get a crispy fruit.
An excellent way to pickle and preserve cucumbers:
pickle cucumbers with spices in any container for 4-5 days (1 tablespoon of salt per 1 liter of water). Then place in sterilized jars, pour in salted boiling water (1 tablespoon of salt per 2 liters of boiling water). Roll up the lids. In this case, it turns out that already salted cucumbers are canned, and they are preserved in this state without preservatives.
* A simple method for preserving the green color of cucumbers is also known: before canning, you need to scald them with boiling water and immediately rinse them with cold water.