Developed for excellent texture and uniform shape, the National Pickling Cucumber (Cucumis sativus) is a home-garden favorite. This reliable, heavy-bearing variety produces short, blocky cucumbers with thin, tender skin — ideal for pickling, slicing, or adding to salads.
A vigorous grower, this plant thrives in warm weather and delivers consistent harvests throughout the summer. The vines are compact and disease-resistant, making them suitable for both backyard gardens and container growing. Enjoy crisp, fresh cucumbers straight from your own garden or preserved as delicious homemade pickles.
Features
- Perfect for Pickling: Uniform, tender-skinned cucumbers.
- High Yield: Produces abundant fruit all season long.
- Disease-Resistant: Tolerates common cucumber diseases.
- Fast Growing: Early-maturing variety, ready in about 50–55 days.
- Versatile Use: Great for pickling, slicing, and fresh eating.
Specifications
- Common Name: Cucumber (National Pickling)
- Scientific Name: Cucumis sativus
- Plant Type: Warm-season annual vegetable
- USDA Zones: 3 – 10
- Mature Height: 8 – 12 in (20 – 30 cm) vines
- Spread: 3 – 5 ft (0.9 – 1.5 m)
- Light Requirements: Full sun
- Soil Type: Fertile, well-draining soil
- Soil pH: 6.0 – 7.0
- Watering: Regular, consistent moisture
- Temperature Range: 65 – 90°F (18 – 32°C)
- Days to Germination: 7 – 10 days
- Days to Harvest: 50 – 55 days
- GMO Status: 100% Non-GMO
- Organic Status: Naturally produced, untreated seeds
- Uses: Pickling, fresh salads, and home canning
Planting Guide
- Sow Directly: Plant seeds outdoors after the last frost, once soil is 70°F (21°C).
- Depth: Sow ½ inch deep in rows or hills.
- Spacing: 12 in apart in rows 3–5 ft apart; allow room for vines.
- Light: Full sun with 6–8 hours of direct light daily.
- Watering: Keep soil evenly moist; avoid overhead watering.
- Fertilization: Apply balanced fertilizer before flowering.
- Support: Use trellises to improve air flow and fruit shape.
- Harvest: Pick when cucumbers are 4–5 inches long for best flavor and crunch.
