Cucumber ladyfingers recipe with mustard. Winter Cucumber Salad "Lady's Fingers"

• 2 kg cucumbers
• 1 tbsp pickling salt (with a slide)
• 0.5 cup sugar
• 0.5 cup refined vegetable oil
• 0.5 cup 9% vinegar
• 0.5 tsp black ground pepper
• 0.5 tsp allspice (put peas, did not grind)
• 0.5 tsp dry mustard (with a slide)
• 1 head of garlic
• 1 bunch of parsley
• 1 PC. lettuce pepper

This recipe is good because overgrown cucumbers, crooked, pot-bellied, and squishy cucumbers go into processing. The result will still be excellent.

If the cucumbers are overripe overgrown, then it is better to remove the skin from them, because. she is rude.
My cucumbers, remove the buttocks, cut off problem areas, if any.
Now we make “fingers” out of them. If the cucumber is small, it can be cut into four pieces lengthwise. If it is thick and long, then we cut it into a convenient size both along and across. As a result, cucumber slices should be about the thickness of a finger. Hence the name - "fingers".

Wash the pepper, remove the seed box. Cut in half, cut into thin strips. I like red bell peppers. It gives elegance and brighter taste sensations. You can not put before the sweet at all.

Wash and finely chop the parsley. The beam can be different, of course. Put in as much as you like. I will tell about myself. I am not a fan of parsley. But in this recipe without it, it will be frankly boring. She is necessary. Because it tastes so much better :-)

Peel the garlic and press through a garlic press.

Put the cucumbers in a wide-deep (only all this did not fall out) pan. Enamelled or stainless steel. We add everything that is listed in the recipe. Mix very well.
I have cucumbers for about 12 hours (plus or minus three hours). They need to be stirred from time to time. Cucumbers will give juice and settle.
Place all vegetables in a bowl enamelware, add spices and mix very thoroughly. Let stand warm for 8-12 hours.

If we eat "fingers" now, put in a clean glass jar, put in the refrigerator. Two weeks will definitely last.

If we roll up for the winter, then we put it in jars, which must first be washed and scalded. We put cucumbers tightly on the "shoulders" of the jar. Add the resulting liquid from the pan there.

We cover with sterilized lids (do not roll up yet), set to carefully sterilize. Sterilize half-liter jars for 15 minutes. Why so long? Because we are laying COLD cucumbers, we must give them time to warm up.

We take out the jars, roll them up.

I have these cucumbers and room temperature.
Arrange "fingers" in clean 0.5 l jars, cover with sterilized lids. Put the jars for 15 minutes for sterilization (without rolling).
Roll up the jars after 15 minutes.
You don't have to clean under the coat.

Another way to prepare zucchini, cutting into thin strips. Did. I did not like. The taste is not as bright as that of cucumbers. If you think that there is a lot of vinegar (not everyone likes), pour half. Then you will try and, if necessary, add as much as you want.

This recipe has many benefits. Firstly, such a cucumber salad for the winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which usually go into conservation, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and gentle name - “ Lady fingers” (due to the shape of the sliced ​​​​cucumbers).

I can also add that the ingredients for such preservation will need the simplest: in addition, of course, cucumbers, onions and marinade with vinegar, garlic and spices will go into action. As you can see, there are many advantages to the cucumber salad for the winter "Lady's fingers". As for the minuses ... There is one: you need to cook a lot of salad, a lot: it is so tasty that it is eaten right before your eyes. So, how to make cucumber salad for the winter - affordable recipe With step by step photos at your service!

Ingredients:

• 4 kg of medium-sized cucumbers;
• 150 ml of vegetable oil;
• 100 g of salt;
• 250 ml 9% vinegar;
• 1 cup sugar (250 ml);
• 5 large onions;
• 2 tablespoons garlic (crushed)
• 2 tablespoons black ground pepper;
• a piece of red hot pepper (about 2 cm).

Yield: 5-5.5 liters. finished preservation, depending on the filling density of the jars

How to cook cucumber salad for the winter "Lady's fingers":

We select fresh, elastic cucumbers. Wash them carefully. Trim both ends and fill with cold water. Soak cucumbers in water for 3-4 hours.

We wash and clean the onions, cut out the basal bottom. Cut the onion into thin half rings.

Slice the cucumber lengthwise into 4 pieces. Long cucumbers (about 10 cm) cut in half.

We are preparing the marinade. In a large saucepan (to fit all the cucumbers), pour vegetable oil and vinegar, pour salt, sugar and black pepper. Squeeze the pre-peeled garlic there. A piece of red hot pepper finely chop and add to the pan to the marinade. We mix everything well.

Put cucumbers and onions in a saucepan. Mix thoroughly and gently.

Cover the pan with a lid and set aside for 4-5 hours. Outwardly, the salad will not change much, it will only let in a lot of juice, and the cucumbers will darken a little.

Then we lay out the salad in pre-sterilized jars. When laying the jar, shake it so that the cucumbers lie down more tightly. Pour the remaining marinade on top. The marinade will cover the cucumbers by about 2/3 of the height.

We cover the bottom of a wide pan with a napkin (or install a special grid-stand), put jars of cucumbers there. Banks are covered with lids. Pour warm water into the pan - the water should reach the shoulders of the cans. We put the pan on the stove, bring water to a boil over high heat, then sterilize over medium heat for 20 minutes.

We take out the jars, seal them hermetically, turn them upside down and wrap them with a blanket. Let stand until completely cooled (about a day).

1. Canned cucumbers with red currant
2. Spicy cucumbers tomato sauce
4. Pickles for the winter.1
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.2 7. Pickled cucumbers, sterilized without vinegar

10. secret recipe awesome cucumbers"Real jam"
11. Pickled cucumber salad 12. Salted cucumbers with vodka

14. Summer salad for the winter

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; Onion one piece; Red currant 1.5 cups; Black pepper, peas three pieces; Carnation three pieces; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash cucumbers and soak for 1-2 hours cold water. I have 4.5 kg of cucumbers.
Prepare: Garlic - 180g, tomato paste- 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. You can add salt to taste as you work. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp
Cut off the ends of the cucumbers. big cucumbers cut into 4 pieces along. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Let's put out the cucumbers for another 15 minutes. Add the vinegar. The total quenching time is 40-45 minutes. Cover the pot with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and invert until completely cool.

3. Cucumbers with apples (pickled and salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp, salt 4 tsp, vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): In a deep bowl, put cucumbers with spices and apple slices. In hot water (per 1 liter), we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill umbrella - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put in the pre-prepared "heat". Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs, Large horseradish leaf - 1 pc. ,Dill - 1 stem branch with an umbrella, Black pepper - 10 peas, Carnation - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water):, Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the "bottoms" of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top so that it even flows out a little. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and Bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs. , For brine:, Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the easiest and most delicious recipe.
Products: Water - 1 l, Salt - 50 g, Cucumbers - how much will it take, Spices to taste.
A small amount of cucumbers can be salted without pasteurization, in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling water (but it can also be cold - this cold way pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but not rolled up, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seamer. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., leaves of cherry, currant, oak - 3-4 pcs., amaranth (amaranth) - 1 sprig
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10. The secret recipe for awesome cucumbers “You will lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Black ground pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass to the pot sunflower oil, a glass of 9 percent table vinegar and 80 g of salt (do not pour a 100-gram cup to the top on your finger). Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon ground black pepper. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
An excellent recipe for cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp, Bay leaf - 1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of 0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 cup
0.5 l jars with lids must first be sterilized. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram cup), 150 g of sugar and pour in a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaf, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Sharp"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( pepper, I always take either yellow or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well browned so that they do not sag and turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 tablespoons of topless salt, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter cans). Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over vegetable oil taste.

The article will focus on Finger, a description of this variety, the features of caring for and planting a plant.

Variety Description

This variety was bred by the Russian breeder V. A. Shefatov at the Volgograd experimental station of VNIIR. The variety belongs to early maturing and bee-pollinated.

This plant has increased disease resistance and frost resistance, and the fruits are highly versatile, which allows them to be used both raw and as raw materials for various pickles and preparations.

Did you know? The average cucumber is 95% water.

Cucumber Finger is great for growing in our climate. The fruiting period begins within 40-45 days after transplanting to a place of permanent growth.

Zelentsy are oblong, cylindrical in shape, the length reaches 11 cm, the surface has a rare and very noticeable bumpy structure, the flesh is juicy, has a pronounced aroma and crunch, and is quite dense. Average weight comes up to 120 g.

Advantages and disadvantages

Watering

- notable "water drinkers", however, despite their such feature, it is worth remembering that waterlogged soil can cause the development of many diseases of a fungal nature. Ideally, cucumbers should be watered every day, at least one bucket of liquid under each bush.

On especially hot days, it is also a good idea to spray the leaves with drops of water, which will protect them from premature fall and prolong the fruiting period. Watering is best done heated to a temperature environment water in the evening or early morning.

top dressing

For the entire season, cucumbers of this variety need to be made several. For example, during the mass period, it is desirable to fertilize cucumbers with the help of any.

In the active phase, it is worth using fertilizers containing

Cucumber Finger is a variety with early dates maturation. This hybrid was included in the State Register of Vegetables in 2001. Breeders recommend breeding these cucumbers in central Russia and the Volga region on open field. Fingers reproduce with the help of bees pollinating the ovaries. The plant is resistant to diseases such as downy mildew. Distinctive feature varieties is the ability to bear fruit for 60 days. Cucumbers are used fresh, preserve them for the winter, salt, marinate.

The characteristics and description of the variety Fingers are as follows:

1. From the time of planting seedlings on a permanent soil until the first fruits appear, 43-45 days pass.
2. Cucumber Fingers grow on bushes 200-250 cm high. The leaves are relatively large, painted in dark shades of green.
3. Flowers in finger cucumbers are female.
4. The description of the fruits can begin with their colors. They are painted in dark shades of green.
5. In the cucumber variety Finger, the skin is covered with small tubercles, but their number is small. Therefore, the surface of the fruit is quite smooth, there are no thorns on it.
6. Cucumbers have a mass of 110 to 130 g. The length of the fruit is 110-120 mm. The reviews of farmers who breed this variety show that if cucumbers are not removed from the bushes in time, then they cannot be eaten. Overgrown fruits have to be thrown away.

A full description of the variety is given in agricultural reference books and catalogs of companies selling cucumber seeds. Reviews of gardeners show that from 1 square. m. beds on average, you can get a crop of 6.5-6.8 kg of fruit.

Planting plants on the site

In the fall, they prepare the soil in the beds. Manure is introduced into it. The approximate dose is 1 bucket of fertilizer per 1 sq. m. beds. If possible, the soil is fertilized with mineral mixtures. To do this, take potassium nitrate (20-25 g), ash (0.2 kg), and superphosphate (35-40 g). In the spring, the beds are loosened.

Breeders recommend breeding the described variety with seeds or seedlings. Most often this happens in the last decade of May. If the farmer prefers cucumber seeds, then they are first warmed up and then soaked before planting in the ground. The soil in the beds is fertilized with humus. Plant seeds are placed in holes with a depth of 20-30 mm.

If seedlings are used, then before planting them on the beds of a greenhouse or greenhouse, the bushes are separated from each other by a distance of at least 0.35 m. The format for planting seedlings is 0.3 X 0.5 m.

The roots of seedlings are deepened by 30-40 mm. when planting, seedlings should have a height of at least 0.25 m, and each bush can have up to 5 sheets. Seedlings are planted on the beds only when the earth is already well warmed up. If the height of the bushes is more than 25 cm, then the holes for the roots are made deeper than 40 mm.

Self-growing cucumbers

The described variety is recommended to be bred on vertical trellises. If a gardener grows plants in a greenhouse or a greenhouse complex with a high ceiling, then breeders recommend pinching the main lash of the bush above the trellis.

The temperature in the room must be kept at + 22°C.

It is necessary to water the bushes every day, but in small portions of water. The soil under the bushes should not dry out, but strong moistening of the earth in the garden should not be allowed, as this will lead to the death of the plants. Watering is carried out warm water, defended under the rays of the sun. It is recommended to carry out irrigation activities early in the morning, before sunrise.

If the gardener planted seeds or transplanted seedlings into beds, then the first 14 days after emergence, the plants need to be fed with nitrogen fertilizers and organic matter (peat or manure). The second time the bushes are fed during flowering with phosphate fertilizers. After the appearance of the fruits, it is recommended to introduce complex mixtures into the soil in the beds, in which there is nitrogen and potassium.

If the thermal regime is violated, then foliar top dressing is used. When weak, small fruits develop on the bushes, you need to add mullein to the soil, and then feed the bushes with urea or use humus for these purposes.

To prevent this from happening, you need to ventilate the greenhouse in time. This measure helps to keep the temperature and humidity in the room within the required limits.

To protect plants from garden pests and various diseases, it is necessary to carry out preventive treatment of bushes. For this, various chemical drugs and toxic agents are used.

But you can use harmless decoctions, and infusions from tomato or potato tops. They help to destroy ticks, various beetles, insect caterpillars, relieve plants from aphids. Spraying the leaves and stems with copper sulphate also helps. If it is not available, you can use a soap solution.