Homemade Pickles Cucumber Seeds
South GA Seed Company
$2.25
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South GA Seed Company
Homemade Pickles Cucumber Seeds
Homemade pickles as it's name implies were bred mainly for pickling. They are stout cucumbers with a crisp bite and very hearty vines. Good for either bite sized pickles, dills, or spears. Has a slight sweet flavor and darker skin. Pretty good immunity too. Long season producer. Homemade pickles are a versatile addition to any kitchen, perfect for snacking or adding to sandwiches. Their slight sweetness complements the tanginess of the pickling brine, creating a balanced flavor profile that is sure to please any palate. These cucumbers thrive in a variety of growing conditions, making them an excellent choice for home gardeners looking to enjoy fresh, homegrown produce throughout the season.
Whether you're an experienced canner or a novice looking to try your hand at preserving, homemade pickles offer a rewarding and delicious project. Experiment with different spices and herbs in your brine to create unique flavor combinations, or stick to the classic dill and garlic for a timeless taste. Either way, you'll find that homemade pickles are a delightful way to savor the bounty of your garden all year long.
- 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: 55 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.
