Cucumber Pickling – ‘Boston Pickling’

Growing Temp 70°F – 95°F
Days to Maturity 50-60 days

Ease of Cultivation and ideal for pickling: ‘Boston Pickling’ is a traditional cucumber variety prized for its excellent pickling qualities. This cucumber is relatively easy to grow, making it an excellent choice for both novice and experienced gardeners. Its small size and crisp texture make it perfect for pickling, adding a delicious tang to salads, sandwiches, and various dishes.

Direct Sowing: For direct sowing, plant ‘Boston Pickling’ cucumber seeds outdoors after the last frost date when soil temperatures reach at least 70°F. Sow seeds 1 inch deep and 12-18 inches apart in rows spaced 36-48 inches apart. Germination typically occurs within 7-10 days, depending on soil temperature. Cucumbers thrive in well-drained, fertile soil, so it’s beneficial to enrich the planting area with compost or well-rotted manure. Once seedlings are a few inches tall, thin them to ensure adequate spacing for healthy growth. Expect to harvest in about 50-60 days.

Early Sowing for Seedlings: To get an earlier start, sow ‘Boston Pickling’ seeds indoors 3-4 weeks before the last expected frost. Plant seeds 1 inch deep in seed trays filled with quality potting mix, maintaining a temperature of 70°F for optimal germination. Once seedlings have developed a few true leaves and the danger of frost has passed, transplant them outdoors, spacing them 12-18 inches apart in rows. Water well after transplanting to encourage strong growth.

Harvesting: ‘Boston Pickling’ cucumbers are ready to harvest when they are firm and about 4-6 inches long, typically around 50-60 days after sowing. To check for readiness, look for cucumbers that are a vibrant green color and firm to the touch. Use scissors or a sharp knife to cut the cucumbers from the vine, being careful not to damage the plant. For the best flavor and texture, harvest these cucumbers regularly, especially when they reach the desired size for pickling, and enjoy them in your favorite brine recipes.