Cucumbers - Pickling
Harvest small for baby sweet pickles (2 inches) or let them grow up to 5 or 6 inches for crunchy dill pickles. Excellent disease package allows large harvests of great tasting cucumbers that are crispy and solid. 59 days.
An heirloom that produces tasty dark green tapered fruit, measuring 6 inches by 2 ½ inches, on medium-large vines that are very productive. Black spined. Great for pickling and for salads. 55 days.
Non-bitter fruit with few seeds and beautiful crunchy pickles . Vines bear an impressive amount of 6-8 inch blocky, dark green fruits. Resistant to bacterial wilt. 50 days.
Our favorite for dual use – pickling and slicing. Harvest at 2 to 4 inches for pickles or up to 7 inches for using fresh. Dark green fruit are sweet and crisp. Plants are vigorous with abundant production. The most disease resistant cucumber we offer. 57 days.
Developed in 1924, this pickle is said to produce two to three fruits for every one that is harvested. The four to six inch long light green fruit are great for eating fresh and they make delicious pickles. A garden favorite for nearly 100 years. 52 days.
Developed by the University of Arkansas, this compact plant produces 3 to 4 inch fruit that are crispy and delicious, even under stress. They produce fruit over a long period in just about any climate. The multiple disease resistances allows them to keep growing. Pollinators are not required to set fruit. 59 days.
Originally discovered in New York state in the 1890’s, this 7 to 9 inch long cucumber starts as ivory white and turns more of a cream color at full maturity. The deliciously crisp fruit are produced on vigorous vines. Grows well in hot weather. 60 days.
Developed by North Carolina State University, this widely adapted pickling cucumber was bred for high yield, and disease resistance including ANT, ALS, CMV, DM, PM, and scab. Blocky fruits are medium green and measure 3 inches in length by 1 inch in diameter. Plants are primarily female, to allow greater yield potential. 50 days.