Cucumber Pickling Homemade is a treasured heirloom variety prized by preservation enthusiasts and culinary gardeners for its exceptional suitability to pickling. This time-tested cultivar produces compact 3–4 inch fruits with smooth, deep green skin and thin walls that absorb brine flavors efficiently while maintaining structural integrity through the canning process. The crisp, tender texture is essential for quality pickles, combined with a naturally fresh, mild flavor that requires minimal seasoning adjustments. Equally valuable for fresh eating in salads, this is a true dual-purpose cucumber. Matures in just 50–55 days.

Germination Rate: 85%. Test Date: 8/25. OSI.

Why Choose Cucumber Pickling Homemade?

• Born for the Brine: Thin walls and compact 3–4" size absorb pickling brine perfectly — the gold standard for home canning and fermentation.
• Dual-Purpose: Equally excellent for fresh eating in salads, relish trays, and composed dishes.
• Fast Harvest: Ready in just 50–55 days — one of the quickest pickling cucumbers available.
• Prolific Producer: Vigorous vines with consistent fruit sizing, reducing waste during harvest and processing.
• Open-Pollinated Heirloom: Save seeds year after year for a self-sustaining, reliable garden.
• Non-GMO: DNA structure never altered from natural traditional breeding methods.

Planting Tips for Success

• Sunlight: Full sun — at least 6–8 hours per day for vigorous vine growth and prolific fruiting.
• Soil: Rich, well-drained soil with a pH of 6.0–7.0. Amend with compost before planting for best results.
• Planting: Direct sow outdoors after last frost when soil temps reach 65°F+, or start indoors 3–4 weeks before last frost and transplant carefully.
• Spacing: Plant seeds 6–8 inches apart in rows 36–48 inches apart, or space hills 3–4 feet apart with 2–3 plants per hill.
• Watering: Water deeply and consistently; keep soil evenly moist. Inconsistent moisture leads to bitter fruit and blossom drop.
• Fertilizing: Apply a balanced fertilizer at planting; side-dress with nitrogen when vines begin to run to support heavy production.
• Support: Train vines up a trellis or fence to improve air circulation, reduce disease pressure, and make harvesting easier.
• Harvesting: Pick at 3–4 inches for best pickling quality. Harvest frequently — leaving overripe fruits on the vine slows production significantly.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: We pledge to sell only non-GMO, open-pollinated seeds. Read our Safe Seed Integrity Pledge.
• Vegetable Seed License: All seeds sold under our standard Vegetable Seed License.

Cooking Methods & Uses

• Classic Dill Pickles: The definitive use — brine with dill, garlic, and peppercorns for traditional whole or spear dill pickles.
• Bread & Butter Pickles: Slice thin and quick-pickle with sugar, vinegar, and mustard seed for sweet-tangy sandwich pickles.
• Fermented Pickles: Lacto-ferment whole in saltwater brine for probiotic-rich, naturally sour pickles.
• Fresh Salads: Slice thin for cucumber salads with vinegar, dill, and onion, or dice into Greek and garden salads.
• Relish: Chop finely and combine with onion, peppers, and vinegar for homemade pickle relish.
• Refrigerator Pickles: Quick-pack sliced cucumbers in seasoned vinegar brine for no-cook, ready-in-24-hours refrigerator pickles.

Order Homemade Pickling Cucumber Seeds Today

Order yours today and grow your own fresh pickling cucumbers in your spring and fall gardens.

Nutritional Information

(Applies to harvested cucumbers, not seeds. Per ½ cup (52g) sliced, raw.)

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

Important Disclosures

• Variety Disclaimer: Growing results vary by region, climate, and gardener practice. Harvest frequently to maintain peak fruit quality and vine productivity.
• Seed Storage: Store seeds in a cool, dry location. Properly stored seeds maintain viability for 5–7 years.
• Planting Zones: Grown as a warm-season annual in all USDA zones. Thrives in Zones 4–11; particularly productive in Zones 7–10 with long warm seasons.

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