National Pickling is the classic pickling (and fresh eating) cucumber. It is an excellent tasting, crunchy, light green cucumber. Pick the cucumbers when they are about 12-15 cm (5-6”). The vines of National Pickling can reach 3 to 4 feet and can be grown on the ground or up a trellis.
National Pickling also has good disease resistance to cucumber mosaic virus. It is ready in about 55 days from transplant. Remember to pick cucumbers frequently to encourage production.
A bit of history:
National Pickling was created by the National Pickle Packers Association (USA) and the Michigan Agricultural Experiment Station who worked in collaboration to develop a cucumber that (1) combined the best characteristics of the cucumbers on the market and (2) to create a standardized cucumber that would serve the pickling industry. In 1929, after five years of experimenting and trials, the National Pickling cucumber was born and for the past 100 years it has been a favourite of home gardeners.
How to Plant: Start indoors or outdoors. If starting indoors, start 2 to 4 weeks before the last frost. Sow 2-3 seeds in individual peat pots, coir pots or other container with moist seed starting soil. Sow seeds about 1-2 cm (½ -1”) deep. Place container on a heat mat or in a warm area. Soil temps of 15-30C (60-85F) are best for germination. Once seedlings are up (7-10 days) place seedlings under grow lights or in a sunny spot. Thin to 1 seedling per container. Transplant outside once the weather warms up (when temperatures are consistently above 5C, preferably 10C). Space seedlings 12”-24” apart. If starting outdoors, wait until the weather warms up, which usually means early June. Sow 2-3 seeds in holes about 1-2 cm (½ – 1”) deep, spacing holes about 6” apart (then thin to 1 plant/12”-24” when seedlings are up). Keep soil moist until seedlings emerge.
Photo 2 Caption: “Types of Pickling Cucumbers”. In, The Vegetables of New York. Published by the J.B, Lyon Company, 1934.
