An early to mid-early parthenocarpic hybrid variety. Plants are moderately vigorous with mainly female flowers. The fruits have a dark green colour with a coarse skin and a mildly warty surface. This variety is genetically not bitter. The ratio of the length to width is 3,1:1.The variety is resistant to CMV, Ccu, PM, ZYMV and CVYV.
Eng.: Parthenocarpic pickling cucumber. Suom.: Partenokarppinen kurkku. Sven.: Partenokarp gurka. Bot.: Cucumis sativus L.
* Cucumber jam.
1 kg of cucumbers, 500 g of sugar, 1 orange, 1 lemon, cinnamon, vanilla, cloves to taste.
Wash and peel the cucumbers, remove the seeds. Dip the cucumbers in boiling water and cook until tender.
Strain the cucumbers through a sieve. Squeeze the orange and lemon juice into a separate bowl, add water there to make the solution 3 cups in volume, add sugar and cook the syrup. Chop the orange and lemon peel and cook separately in a little water, adding cinnamon and cloves. Strain, pour the broth into the syrup. Add vanilla or vanilla sugar to taste. Add cucumbers and cook over low heat, stirring occasionally, until they become transparent.
Put the jam in clean sterilized jars, close with boiled lids.
This jam has an unusual delicate taste.