Boston Pickling

BOSTON.jpg
BOSTON.jpg

Boston Pickling

3.00

Boston Pickling has been grown on Long Island for 100 years and there were many regional strains of this saved by the various farmers that grew for the many large pickle works that were present here on the Island in the late 1800’s, each pickle works demanding a cucumber most suitable for their main production.
55 days         

40 seeds

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Cucumber

Plant cucumbers in mid to lat May when the soil is warm.  Harvested young while the skin is tender for the best salad addition or pickle.  They often beginning to bear before 60 days after sowing the seed.  You can plant another crop in mid June to maintain production of cucumbers into the fall.  It is advised that you keep the plants well picked for extended harvest

Make a furrow 2 inches deep in a well prepared garden soil.  Sow one or two seeds 12 inches apart in the row.  Cover the seed with an inch of soil.  The plants will vine often 4-5 feet.  Cucumbers tend to bear better is the soil is rich and drip irrigation is provided during their fruiting.

While pickling types are shorter and perhaps a bit rougher looking, like the long, streamlined slicers they are both fine in salads and sliced with yogurt or pickled.

Cucumber is harvested for seed when mature and bloated with seed and the skin changes color to rich cream or yellow and becomes tough.  You can slice open the fruit and scoop the seed out.  If fully mature a forceful stream of water will separate the seed from the gelatinous pulp in a pail.  The seeds will settle to the bottom and the pulp can be slowly drained away with the water.  Some find it easier to let the pulp and seed ferment a bit before adding water to separate the seed.  The clean seen is poured out onto newspaper or a screen until brittle dry.