Cucumber, Heirloom (National Pickling)

Lake Valley National Pickling Heirloom Cucumber Seeds

The National Pickling Cucumber, often called "the standard" for pickling, boasts a rich history and a reputation for delivering crunchy, flavorful perfection in every jar. This popular pickling cucumber bears a concentrated, heavy set of small, blocky fruit with tender skins and crisp white flesh. Thanks to their thick skin and small seed cavity. Their naturally mild flavor readily absorbs pickling spices, leading to delightfully tangy and aromatic pickles.

Sowing Information:

• Light: Full sun. Consider providing afternoon shade using other crops or a shade cloth if heat is a concern.
• When to Start Inside: Sow 2 to 4 weeks before your average last frost date. Cucumbers are sensitive to root disturbance; sow in biodegradable pots that can be directly planted in the ground without disturbing roots
• When to Sow Outside: Direct-sow outside 1 to 2 weeks after your average last frost date, and when soil temperature is at least 60°F, ideally 70°–90°F.
• Seed Depth: Plant seeds 1/2 inch deep
• Seed Spacing: A group of 2 seeds every 12 inches
• Row Spacing: 24-36 inches
• Thinning: When 3 leaves, thin to 1 plant every 12 inches
• Days to Germinate: 7-14 days
• Days to Maturity: 55 days

Growing Notes:

• Harvesting: Harvest regularly when fruit is 3-5″ for sweet or dill pickles. Cut the stem rather than pulling at the fruit to break off. Once picked, immediately immerse in cold water to disperse "field heat", which increases the quality and life of picked fruit.
• Attributes: Resistant to cucumber mosaic virus.
• Planting Tips: Cucumbers have shallow roots and need consistent watering for best production. Feed monthly with compost or fertilizer.