Cucumber Salted — this is a medium-early, bee-pollinated variety, characterized by its low maintenance and high yield. The plant is indeterminate, with long, leafy stems about 2 meters long, allowing it to be grown vertically on a trellis or horizontally in open ground. The period from germination to the first harvest is 40–60 days, depending on growing conditions. The variety is characterized by high resistance to diseases and the ability to quickly recover from adverse conditions, making it popular among gardeners and hobby farmers.
The fruits of Salted cucumber have a cylindrical shape, length from 9 to 14 cm, and weight of about 120–200 g. The skin is dark green, smooth, with a bumpy surface and light stripes. The flesh is very juicy, tasty, and aromatic, without bitterness, with small seeds. The harvest retains its firmness and does not turn yellow, making these cucumbers versatile for various uses. They are excellent for fresh consumption, as well as for pickling, marinating, and preserving. After processing, the cucumbers remain firm, crunchy, and aromatic.
In addition to their taste qualities, the fruits contain important micro- and macroelements, as well as B-group vitamins and vitamin C, making them beneficial for health. High fruiting capacity of the variety allows harvesting 1.5 to 5 kg per square meter, ensuring a stable and abundant yield. Thanks to its characteristics and versatility, Salted cucumber is an excellent choice for cultivation in private and farm households.
