National Pickling Cucumber Seeds
South GA Seed Company
$2.25
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South GA Seed Company
National Pickling Cucumber Seeds
National Pickling Cucumber, with its slender, emerald-green body adorned with delicate, textured skin, this cucumber is not just a feast for the eyes but a powerhouse of potential in the kitchen. The national pickling cucumber is celebrated for its crisp, refreshing taste that bursts forth with every bite. This delightful crunch is the secret behind the most exquisite homemade pickles, transforming the ordinary into the extraordinary. Imagine biting into a perfectly brined pickle, the tangy zest mingling with hints of dill and garlic, creating an explosion of flavors that dance on your palate. This is the excellence that the national pickling cucumber brings to your kitchen, an effortless way to elevate any meal from mundane to magnificent.
Growing this elegant cultivar in your garden is a rewarding experience. Picture a lush, verdant patch where these cucumbers flourish, their vines weaving a tapestry of green that is as beautiful as it is bountiful. Tending to these plants, watching them blossom and bear fruit, instills a profound sense of accomplishment and joy.
- 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.
