National Pickling Cucumber
Cucumis sativus ‘National Pickling’
- Type: Vegetable, Heirloom
- Zone: 4 – 12
- Height: 1 – 4 Inches
- Width: 3 – 4 Inches
- Sun: Full Sun
- Soil: Moist, Well-Drained
- Disease Resistance: Cubic Mosaic Virus, Scab
- Days to Maturity: 55
The National Pickling Cucumber was developed decades ago by the National Pickle Packers Association in conjunction with the Michigan Agriculture Experiment Station, this is the pickle that perfectly fills every jar with its thick tips and crisp, delectable flavor. Pickle packers requested a cucumber that would not have tapered ends, so that every pickle jar could be more completely filled, giving consumers an extra bite or two of goodness from every cuke. The result was National Pickling Cucumber, and it exceeded their expectations. Blunt, thick cukes up to 6 inches long are only slightly tapered at the ends.
Dark green with black spines, these cukes are delicious at any age. Pick them at 2 to 3 inches for gherkins, or at 4 inches for fresh eating as slicers. Or let them mature to full size (1¼ pounds on average). They deliver heavy yields all season long.
National Pickling Cucumber is ideal for making dill pickles. Their lightly striped skin is thin and tender, allowing them to easily absorb spices.
This cucumber was bred for pickling but is also delicious served fresh.