Cucumber Pickling National is a classic heirloom for gardeners who enjoy a steady supply of cucumbers for the kitchen. Pick its compact fruit at approximately 3–4 inches for tender flesh and a crisp bite. The green cucumbers are easy to slice into rounds, cut into spears or chop into a refreshing salad.

National is useful beyond the pickle jar. Bring a basket of young cucumbers indoors and turn them into a chilled side dish, a crunchy snack or a vegetable-packed lunch. Its mild flavor pairs well with dill, garlic, tomatoes, beans and tangy dressings. For preserving, always follow a current tested cucumber-pickling recipe rather than improvising processing instructions.

Allow approximately 50–55 days to maturity, depending on growing conditions. Vigorous vines benefit from consistent moisture, room to grow and frequent harvesting. Checking plants regularly helps you catch fruit at its best size instead of letting oversized cucumbers remain hidden beneath the leaves.

Germination Rate: 85%. Test Date: 11/25. WILL.

Texas Minimum Germination Rate: 80%.

Why Choose Cucumber Pickling National?

• Classic pickling size: Harvest approximately 3–4 inch cucumbers for use in tested whole, sliced or spear pickle recipes.
• Fresh kitchen versatility: Mild cucumber flavor works in salads, snack plates and chopped vegetable dishes.
• Quick seasonal harvest: Approximately 50–55 days to maturity makes it a useful warm-season garden crop.
• Open-pollinated heirloom: A traditional non-GMO choice for the home garden. Seed saving requires mature fruit and suitable isolation to maintain variety purity.

Planting Tips for Success

• Sun and soil: Provide 6–8 hours of direct sunlight and fertile, well-drained soil. Mix compost into the bed before planting.
• When to plant: Direct sow after frost danger has passed and soil reaches approximately 65°F. For an indoor start, sow 3–4 weeks before transplanting and disturb roots as little as possible.
• Depth and spacing: Sow about 1 inch deep and space plants 6–8 inches apart in rows 36–48 inches apart. For hill planting, leave 3–4 feet between hills with 2–3 plants per hill.
• Consistent moisture: Water deeply at the base and keep soil evenly moist without waterlogging. Mulch after the ground warms to help conserve moisture.
• Fertilizing: Follow soil-test recommendations and fertilizer label directions. Avoid excessive nitrogen that encourages leafy growth at the expense of fruit.
• Support: A sturdy trellis or fence saves space, promotes airflow and makes harvesting easier.
• Pollination and plant care: Encourage insect pollinators and avoid spraying open flowers. Monitor for cucumber beetles and leaf disease, removing badly affected material as appropriate.
• Harvest frequently: Pick at approximately 3–4 inches for young pickling cucumbers. Use clean clippers or gently cut stems rather than pulling on vines.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers all customer service questions. Usually within a few minutes.

Cooking Methods

• Fresh salads: Slice or chop young cucumbers for garden salads, bean salads or cucumber-and-dill sides.
• Snack plates: Serve rounds and spears with hummus or a chilled yogurt dip.
• Pickles and relish: Use a current tested recipe and follow its specified ingredients, preparation and processing method.
• Refrigerator preparations: Keep quick pickles refrigerated and follow the recipe's storage guidance. A refrigerator recipe is not shelf-stable.
• Fermented pickles: Follow a tested fermentation method, including its salt concentration and temperature requirements.

Order National Pickling Cucumber Seeds Today

Grow this versatile heirloom for crisp garden snacks, refreshing salads and your favorite tested pickle recipes.

Nutritional Information

General reference for harvested raw cucumber, not planting seeds or a variety-specific laboratory analysis. Approximate values per ½ cup (52 g) of sliced cucumber.

• Calories: 8
• Total Fat: 0.1 g
• Sodium: 1 mg
• Total Carbohydrates: 1.9 g
• Dietary Fiber: 0.3 g
• Total Sugars: 0.9 g
• Protein: 0.3 g
• Vitamin K: 9% Daily Value
• Vitamin C: 2% Daily Value
• Potassium: 2% Daily Value

Important Disclosures

• Variety Disclaimer: Results vary with region, climate, soil, care, pollination and harvest timing. Harvest frequently for young, tender fruit.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight and moisture.
• Planting Zones: Grow as a warm-season annual. Use local frost dates and soil temperatures to determine planting time.

National Cucumber and Chickpea Salad

Use freshly harvested cucumbers, not planting seeds. Serves 4 as a side. Prep: 20 minutes. Chill: 20 minutes. No cooking required when using canned chickpeas.

Ingredients

• 1 pound young National pickling cucumbers
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 medium red bell pepper, seeded and diced
• ¼ cup thinly sliced red onion
• ¼ cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely minced
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper

Directions

1. Wash cucumbers, pepper and parsley under running water. Trim cucumber ends and remove any damaged areas. Cut cucumbers lengthwise in half, then into thick half-moons.
2. Whisk olive oil, lemon juice, garlic, salt and pepper in a large bowl.
3. Add cucumbers, drained chickpeas, diced pepper and red onion. Toss until coated, then gently fold in parsley.
4. Cover and refrigerate for 20 minutes. Stir, taste and adjust seasoning before serving chilled.

Options: Replace parsley with 2 tablespoons chopped fresh dill. For a milder onion flavor, soak sliced onion in cold water for 10 minutes, then drain well. Add crumbled pasteurized feta just before serving if desired.

Storage and Food Safety: Refrigerate covered at 40°F or below and use within 3 days. Refrigerate within 2 hours, or within 1 hour when temperatures exceed 90°F. Cucumbers release liquid as the salad stands, so stir before serving. This is a fresh salad, not a canning or fermentation recipe, and it is not shelf-stable.

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