General information and discussion about cultivating melons, cucumbers, squash, pumpkins and gourds.
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#1 |
Tomatovillian™
Join Date: Jun 2013
Location: ny
Posts: 1,219
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Any recs for a type? I've been growing a chinese hybrid cucumber that is delish to use in salads and stuff and so easy to grow but they don't retain their crispness when I can them. It would be great to find all purpose one that works for fresh eating and pickling but I'll settle for pickling as the top priority... Thanks!
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Subirrigated Container gardening (RGGS) in NY, Zone 7! |
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#2 |
Tomatovillian™
Join Date: Jan 2011
Location: Virginia
Posts: 353
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In my area I have found "alibi" to be more consistently prolific than anything else. I have probably grown 20 or so varieites over the years.
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#3 |
Tomatovillian™
Join Date: Feb 2006
Location: Virginia Beach
Posts: 2,648
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I like Sumter and it produces longer than other varieties that succumb to mildew here. I use them for both pickles and fresh eating. Very crunchy!
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Michele |
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#4 |
Guest
Posts: n/a
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General Lee is wonderful for slicing, salads & pickling. It has the old fashioned crunch and not at all watery. I have found that most of the Chinese and burpless types to be watery and don't stay crispy. Armenian is also great, and I love it's appearance- kind of ruffly, and doesn't need peeling.
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#5 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,928
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http://www.sbcanning.com/2011/06/wha...umber-for.html
Here is some good advice I agree with. The variety is important and so is technique used. important to pick at the right stage. KarenO |
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#6 |
Tomatovillian™
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 553
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I grow Calypso every year and I highly recommend it for a pickling cucumber. I pick them between 3 and 4 inches long and they remain crisp in pickles. Calypso has a short maturity date and is very prolific.
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#7 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I'm going with National Pickling this year.
One thing I totally disagree on is using vinegar in the salt brine to ferment the cucumbers. If you are doing it this way. I have tried it both ways and by far came out with a better product without it. The small batch I just finished taste better than Claussen and as crunchy as can be with no crazy tricks. All I did was give them a light rinse cur the blossom end off and sliced into long quarters. And these were from grocery store bought pickling cucumbers in not that great a shape. Worth |
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#8 |
Tomatovillian™
Join Date: Jun 2013
Location: ny
Posts: 1,219
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Yup, I"m going to ferment them this year (assuming I can get a good crop. I don't know if people spray cucumbers so that's why I'm trying to grow my own.
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Subirrigated Container gardening (RGGS) in NY, Zone 7! |
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#9 |
Tomatovillian™
Join Date: Mar 2011
Location: Maryland
Posts: 272
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I had great results with Little Leaf. I grew 4 or 5 different kinds of cukes last year and the 2 that I am going to plant again this year are little leaf and diva.
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#10 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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Worth, can you share your recipe or technique?
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#11 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I can remember how much salt I used I should kick myself.
Let me think. Here it is I used 3 tablespoons of salt per one quart of water. His method used sea salt mine was canning salt so mine had a wee bit more salt no big deal. You can also add what ever spices to it as you wish. I never could taste the dill in pickles but you sure can mine. ![]() Have you seen the fermenting link we started? It shows everything. But here is the link that tells you better. https://www.google.com/url?sa=t&rct=...PJvZFuUDTrunYg |
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#12 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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A relative of mine requested that I grow Chicago Pickling Cucumber this year, he has a recipe that uses rye bread on top of the fermenting pickles in the crock before its weighted down. I see Baker
Creek carries them, I guess I better get them ordered. |
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#13 |
Tomatovillian™
Join Date: Feb 2006
Location: Minsk, Belarus, Eastern Europe (Zone 4a)
Posts: 2,278
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If you prefer compact cuke plants then I can recommend you several Russian bushy pickling varieties:
1. Kustovoy (widely known abroad as Bushy) 2. Malysh (Baby in English) - petit 6-9 cm long cukes on a short 50-100 cm vines.
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1 kg=2.2 lb , 1 m=39,37 in , 1 oz=28.35 g , 1 ft=30.48 cm , 1 lb= 0,4536 kg , 1 in=2.54 cm , 1 l = 0.26 gallon , 0 C=32 F Andrey a.k.a. TOMATODOR Last edited by Andrey_BY; February 18, 2016 at 10:29 AM. |
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