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Cucumber "Zasolochny"
Cucumber "Zasolochny" (gherkin for salting).
A tasty and crispy cucumber for grown in open ground.
The variety is early ripening, from germination to fruit appearance 40-45 days.
The fruit is cylindrical, large-tubercular, with black spines, 10-11 cm long and weighing 100-125 g.
The skin of the fruit is thick and crispy, which makes the variety ideal for salting. Great taste.
Tolerant to powdery mildew. Productivity: 3-5 kg/m2.
Value of the variety: stable yield, high commercial properties, good pickling qualities. Universal use.
A tasty and crispy cucumber for grown in open ground.
The variety is early ripening, from germination to fruit appearance 40-45 days.
The fruit is cylindrical, large-tubercular, with black spines, 10-11 cm long and weighing 100-125 g.
The skin of the fruit is thick and crispy, which makes the variety ideal for salting. Great taste.
Tolerant to powdery mildew. Productivity: 3-5 kg/m2.
Value of the variety: stable yield, high commercial properties, good pickling qualities. Universal use.
PRESERVATION OF SIGHTLY SALTED CUCUMBERS.
Chopped spicy herbs (dill, blackcurrant leaves, oak and cherry leaves, tarragon, garlic) and fresh cucumbers are placed at the bottom of glass jars.
Then the jars are filled with a salt solution (60 g of salt per 1 liter of water), spicy herbs are placed on top, covered with gauze and kept for 2-3 days at a temperature of +18+20°C.
During this time, the cucumbers become lightly salted. The gauze is removed from the jars, covered with tin lids and sterilized in a pan of water heated to +50°C.
The water is brought to a boil and the jars are kept in it for 20-25 minutes, then the jars are removed, turned over and cooled.
