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Cucumber "Avion" F1
Gherkin "Avion" F1.
An early, self-pollinating, disease-resistant and fast-growing hybrid variety for open and protected ground.
The fruits are bright green, with lumpy, shiny skin and are not prone to overgrowth. One node of the plant produces 3–4 fruits.
These cucumbers are resistant to high temperatures and stressful growing conditions. They can be eaten fresh, pickled or pickled.
An early, self-pollinating, disease-resistant and fast-growing hybrid variety for open and protected ground.
The fruits are bright green, with lumpy, shiny skin and are not prone to overgrowth. One node of the plant produces 3–4 fruits.
These cucumbers are resistant to high temperatures and stressful growing conditions. They can be eaten fresh, pickled or pickled.
* Cucumbers marinated with cranberries.
Wash the jars thoroughly, pour boiling water over them and turn them upside down onto dry, clean towels. Wash the cucumbers. Using a vegetable peeler, cut narrow strips of peel from each cucumber at equal intervals (this is necessary not only for beauty, but also for better penetration of the marinade).
Cut the cucumbers into large pieces. Sort and rinse the cranberries. Place cucumbers in a jar, sprinkling them with cranberries.
Prepare the marinade. Boil water, add salt, vinegar and sugar. Bring to a boil and immediately remove from heat. Pour the hot marinade into the jar with cucumbers and close the lid. Let cool at room temperature and store in the refrigerator.
Cucumbers - 1.5 kg, cranberries - 200 g.
For marinade per 1 liter of water: salt - 50 g, light wine or fruit vinegar - 50 ml, sugar - 100 g.
