Cucumber Pickling Lemon brings something a little different to the cucumber patch: small, rounded fruit with pale yellow skin and a sweet, mild cucumber flavor. Slice one open to reveal tender, moist flesh that adds a refreshing crunch to summer meals. Despite its name and color, this is a cucumber, not a citrus fruit.

Harvest at approximately 1½–2½ inches in diameter for the best texture. Young fruit is lovely sliced into salads, served with dips or used in a tested pickle recipe. Pick frequently rather than leaving fruit on the vine to become oversized and tough. Allow approximately 62 days to maturity, with timing varying by growing conditions.

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

Texas Minimum Germination Rate: 80%.

Why Choose Cucumber Pickling Lemon?

• Mild cucumber flavor: Enjoy a refreshing harvest in fresh salads, snacks and side dishes.
• Distinctive round fruit: Pale yellow skin adds variety to your garden and serving plate.
• Versatile harvest: Use young fruit fresh or in a current tested cucumber-pickling recipe.
• Open-pollinated heirloom: A traditional choice for gardeners interested in seed saving, with isolation needed to maintain variety purity.

Planting Tips for Success

• Sun and soil: Choose 6–8 hours of direct sunlight and fertile, well-drained soil. Incorporate compost before planting.
• Warm planting conditions: Direct sow after frost danger has passed and soil has warmed to approximately 65°F. If starting indoors, sow 3–4 weeks before transplanting and handle roots gently.
• Depth and spacing: Sow about 1 inch deep, with plants 6–12 inches apart and rows 36–48 inches apart. Adjust spacing for your support system.
• Water: Keep soil evenly moist and water at the base. Mulch after the soil warms to help conserve moisture.
• Support: Train vines onto a sturdy trellis to save space, improve airflow and make fruit easier to find.
• Feeding: Use a balanced fertilizer according to its label and your soil conditions. Avoid excessive nitrogen, which can encourage leaves at the expense of fruit.
• Pollination: Bees and other insects transfer pollen between flowers. Encourage pollinator visits and avoid spraying open flowers.
• Harvest and monitoring: Pick at approximately 1½–2½ inches across. Check plants regularly for pests and leaf disease, keeping foliage dry where practical.

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 young cucumbers into tomato salads, leafy salads or grain bowls.
• Snacks: Serve rounds or wedges with hummus or a chilled yogurt dip.
• Pickles and relish: Follow a current tested recipe, including its specified cucumber preparation, acidity and processing method. Fresh refrigerator preparations are not shelf-stable.

Order Lemon Pickling Cucumber Seeds Today

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

Nutritional Information

General reference for harvested raw cucumber with peel, not planting seeds or a variety-specific laboratory analysis. Approximate values per 1 cup (119 g).

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

Important Disclosures

• Variety Disclaimer: Results vary with climate, soil, care, pollination and harvest timing. Fruit color and size change as it matures.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight and moisture.
• Planting Zones: Grow as a warm-season annual, using local frost dates and soil temperatures to choose planting time.

Lemon Cucumber, Tomato and Basil Salad

Use harvested cucumbers, not planting seeds. Serves 4 as a side. Prep: 15 minutes. Rest: 10 minutes. No cooking required.

Ingredients

• 1 pound young Lemon cucumbers
• 1 cup cherry tomatoes, halved
• ¼ cup loosely packed fresh basil leaves, torn
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper

Directions

1. Wash cucumbers and tomatoes under running water. Rinse basil and pat dry. Trim cucumber ends and any damaged areas.
2. Halve cucumbers, then slice into thin half-moons. If using larger fruit with firm seeds, scoop out the seed cavity first.
3. Whisk olive oil, vinegar, salt and pepper in a serving bowl.
4. Add cucumbers and tomatoes and toss gently. Let stand for 10 minutes, then fold in basil and serve.

Options: Substitute fresh dill for basil or add ¼ cup thinly sliced red onion. For a milder dressing, start with 2 teaspoons vinegar and adjust to taste.

Storage and Food Safety: Refrigerate covered at 40°F or below and use within 2 days for best texture. Refrigerate within 2 hours, or within 1 hour when temperatures exceed 90°F. Stir before serving. This is a fresh salad, not a canning or fermentation recipe, and it is not shelf-stable.

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