Mixed Pickling Cucumbers

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Mixed Pickling Cucumbers

2.99

Ships January 2017
A mix of shorter cucumbers ideally harvested from 3-6 inches and perfect for making pickles but really are just fine in salads just like the bigger slicing types.  Picklers or Kirby cukes are generally more productive than long slicers and tend to need scrutiny to keep those little cukes harvested to maintain production.  There is an entire cross section of picklers form Boston Pickling which has been grown on Long Island for 100 years to gherkins or Parisian kinds to a Boothby’s Blonde/ Marketmore cross that we helped select in cooperation with Cornell as part of the (OSP) Organic Seed Partnership.  Long Island had some of the largest cucumber farms in Greenlawn and Calverton in the early 1900’s when most towns had their own “pickle-works” and New York City and Boston markets were connected by the Long Island railroad.  The last major pickle works on Long Island was Stern’s in Farmingdale.
45-65 days                       

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Cucumber

Packet plants 10 ft row (30 seeds)

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.