Boston Pickling cucumbers are a popular variety of cucumber, well-loved for their suitability in making pickles. This plant belongs to the Cucurbitaceae family; it is known for its small, uniform size and tender skin, which makes it ideal for brining and pickling processes. The cucumbers typically grow to about 3 to 6 inches in length; their firm texture and mild flavor are perfect for absorbing pickling spices and vinegar.
Growing Boston Pickling cucumbers is relatively straightforward; they thrive in warm, sunny environments. It is best to plant them in well-drained soil with a pH level between 6.0 and 7.0; ensure the soil remains moist but not waterlogged. These cucumbers prefer temperatures between 70-85°F; they are sensitive to frost, so planting should occur after the last frost date in spring. Regular watering is crucial, especially during dry spells; consistent moisture promotes even growth and prevents bitterness.
In addition to their primary use in pickling, Boston Pickling cucumbers can also be enjoyed fresh in salads or as snacks. Whether you're a home gardener or a pickle enthusiast, growing Boston Pickling cucumbers can be a rewarding experience; with proper care, they produce a bountiful harvest throughout the growing season.
- QTY: 30
- Seed Planting Depth: 1/2- 1"
- Germination Temperature: 70-85
- Days to Germination: 7-10
- Row Spacing: 36"
- Plant Spacing: 12-24"
- 100' Row Yield: 150 lb
- Sun: Full
- Harvest time: 60 days
How to Save Seeds
Cucumbers will cross pollinate readily with other cucumber varieties therefore be sure to separate by at least ¼ of a mile or so for seed purity. They should remain on vine well past the eating stage, often the cuke will turn white. Once ready to cut off the vine simply snipe them off with scissors and them set aside to cure for 20 days before harvesting seeds from the center. Simply cut vertically scoop out seeds and pulp into a mason jar of water for fermenting. Then seal jar with a lid and place in and warm place out of direct sunlight. After 5 to 7 days of fermenting pour out seeds floating on top of the water along with mold and then pour rest of the good seeds, on the bottom, over a fine mess strainer to catch them. Dry well in fine mesh or paper towels but turn often so they don't stick to paper.
