Boston Pickling Cucumber is a classic heirloom with vigorous vines and crisp, thin-skinned fruit for the garden and kitchen. Pick young cucumbers at approximately 2–3 inches for whole pickles, or harvest at 4–5 inches for refreshing salads and snacks. Imagine gathering a bowl of fresh cucumbers in the morning and serving a cool dill salad at supper. This packet contains 100 non-GMO, heirloom seeds. The listed maturity is approximately 70 days; actual harvest timing depends on growing conditions.

Germination Rate: 94%. Test Date: 10/25. TLM.

Texas Minimum Germination Rate: 80%

Why Choose Boston Pickling Cucumber?

• Classic heirloom: A traditional variety valued for crisp texture and versatile kitchen use.
• Pickling potential: Young, uniform fruit works well for whole pickles, sliced pickles, and relish when used with tested preservation recipes.
• Fresh-eating appeal: Thin skin and crisp flesh also suit salads, snacks, and sandwiches.
• Productive vines: Frequent harvesting helps keep plants producing rather than putting energy into oversized fruit.
• Open-pollinated, non-GMO seed: For seed saving, manage cross-pollination with other cucumber varieties and allow selected fruits to reach full seed maturity.

Planting Tips for Success

• Timing: Direct sow after the last frost when soil is at least 60°F. Cucumbers are frost-sensitive.
• Sowing and spacing: Sow about 1 inch deep. Follow packet instructions for final plant spacing, thinning crowded seedlings so each vine has room.
• Sun and soil: Choose 6–8 hours of direct sunlight and fertile, well-drained soil amended with finished compost.
• Water: Keep moisture consistent during flowering and fruit development. Water at soil level and adjust to rainfall and heat rather than letting plants repeatedly dry out.
• Feeding: Apply fertilizer according to its label and soil needs; avoid excessive nitrogen.
• Support: Install a sturdy trellis before vines become long, then guide them onto it gently. Support makes fruit easier to find and helps airflow.
• Pollinators: Encourage bee visits and avoid applying pesticides to open flowers or while pollinators are active.
• Harvest: Check vines often and cut fruit from the vine rather than pulling. Harvest at 2–3 inches for whole pickles or 4–5 inches for fresh use.
• Plant health: Inspect for cucumber beetles and leaf disease, and avoid handling vines while foliage is wet.

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.

Cooking Methods

• Fresh salads: Slice harvested cucumbers with dill, onion, and vinaigrette for a cool, crisp side.
• Snacking: Wash young cucumbers and serve with a favorite dip or alongside sandwiches.
• Pickles and relish: Use a current, tested preservation recipe for canning or fermentation. Do not improvise vinegar strength, ingredient proportions, or processing times for shelf-stable storage.
• Refrigerator preparations: Keep fresh cucumber salads and refrigerator pickles refrigerated; they are not shelf-stable canned products.

Order Boston Pickling Cucumber Seeds Today

Grow this classic heirloom for crisp cucumbers, fresh garden salads, and your favorite tested pickle recipes.

Nutritional Information

Applies to harvested cucumbers, not planting seeds. Approximate values retained from the existing listing per 1 cup (119 grams) of sliced raw cucumber with peel.

• Calories: 16.
• Total Carbohydrates: 3.8 grams.
• Dietary Fiber: 0.6 grams.
• Sugars: 1.7 grams.
• Protein: 0.7 grams.
• Vitamin K: 17% Daily Value.
• Vitamin C: 5% Daily Value.
• Potassium: 4% Daily Value.
• Magnesium: 4% Daily Value.

These approximate reference values are not a variety-specific laboratory analysis. Serving size, preparation, and added ingredients change nutrition.

Important Disclosures

• Variety Disclaimer: Appearance, yield, and maturity depend on growing conditions; packet design and harvested fruit may differ from illustrative images.
• Seed Storage: Store seeds cool and dry, away from direct sunlight. Storage conditions affect viability.
• Planting Zones: Cucumber is a warm-season annual. Follow local frost dates and soil temperatures; consult local extension guidance for fall planting windows.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Fresh Boston Pickling Cucumber and Dill Salad

Made with harvested cucumbers, not the planting seeds. Serves 4 as a side. Preparation: 15 minutes. Optional chilling: 20 minutes. No cooking required.

Ingredients

• 1 pound harvested Boston Pickling cucumbers, washed, trimmed, and thinly sliced
• 1/4 small red onion, very thinly sliced
• 2 tablespoons chopped fresh dill
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon sugar, optional
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

Directions

1. Wash cucumbers under running water, trim the ends, and slice into thin rounds. Place in a serving bowl with the onion.
2. Whisk vinegar, olive oil, optional sugar, salt, and pepper in a small bowl.
3. Pour over the vegetables, add dill, and toss gently.
4. Serve immediately for maximum crunch, or refrigerate for 20 minutes before serving. Toss again and taste before adding more seasoning.

Options and storage: Add a little lemon zest or omit the onion for a milder salad. Refrigerate promptly in a covered container and use within 2 days for best texture. This fresh salad is not a tested canning recipe and must not be stored at room temperature.