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Cucumber "Sremski" F1
Cucumber "Sremski" F1 — Cucumis sativus L.
An early-ripening hybrid variety of bee-pollinated gherkin cucumber: 45–50 days from germination to harvest.
Fruits are cylindrical, green, weighing 70–120 g, 9–11 cm long, and generally do not turn yellow.
Key advantage: the hybrid is resistant to low temperatures, providing an opportunity to obtain an extra-early harvest when grown in film tunnels.
Usage: excellent for fresh consumption, canning, and pickling.
1.0 g = 35–50 seeds.
An early-ripening hybrid variety of bee-pollinated gherkin cucumber: 45–50 days from germination to harvest.
Fruits are cylindrical, green, weighing 70–120 g, 9–11 cm long, and generally do not turn yellow.
Key advantage: the hybrid is resistant to low temperatures, providing an opportunity to obtain an extra-early harvest when grown in film tunnels.
Usage: excellent for fresh consumption, canning, and pickling.
1.0 g = 35–50 seeds.
* Consistent warmth — is an indispensable condition for the normal development of greenhouse plants: cucumbers, tomatoes, and eggplants. If the thermometer drops below +14°C, their growth stops, and plants begin to get sick and wither.
In the Nordic climate (like Estonia), stable weather with positive temperatures suitable for planting heat-loving vegetables is established no earlier than mid-May (earlier planting is possible only in heated greenhouses).
The time of sowing seeds for seedlings depends on the planting date. For cucumbers, approximately five weeks are required to grow seedlings.
If you plan to plant them in a greenhouse in mid-May, sow cucumbers for seedlings in early April. The optimal temperature for germination is +22+25°C, but after the appearance of both cotyledon leaves, it can be reduced to +18°C.
Fertilizing seedlings with liquid mineral fertilizer will help the further development of young plants. However, cucumbers are very sensitive to mineral salts, so it is better to feed them more often with small doses (2 ml per 1 liter of water).
Place pots with plants freely so that each receives enough light and does not stretch.
* Spicy Pickled Cucumbers.
The highlight of this recipe is the use of a large amount of spices.
Ingredients (per 3-liter jar): 1.5 kg cucumbers, 3 dill umbels, 4 cloves of garlic, 3 cherry leaves, 3 pieces of horseradish root (2 cm each), 1 hot red pepper, 3–4 small red tomatoes, 1 sweet bell pepper.
Marinade (for 1.5 L water): 2 dill stems with umbels, 2 black currant leaves, 3 cloves, 3 allspice berries, 2 black peppercorns, 1 bay leaf, 3 tbsp salt, 5 tbsp sugar, 1 tbsp 9% vinegar (added at the end).
Instructions:
1. Wash cucumbers and soak in water for three hours.
2. Place dill, red pepper, garlic, horseradish, and cherry leaves at the bottom of the jar.
3. Tightly pack the cucumbers, top with tomatoes and sliced sweet pepper.
4. Prepare the marinade: add salt, sugar, and spices to the water. Boil over low heat for 20 minutes. Remove the dill stems and currant leaves used for boiling.
5. Pour the hot marinade over the vegetables, cover with a lid for 5 minutes.
6. Pour the marinade back into the pot and boil again. Remove from heat, add vinegar, and pour over the cucumbers again. Seal (roll up), turn upside down, and cool slowly under a blanket.
Store at room temperature.
