Best varieties of cucumbers

Armenian Cucumber

The Armenian Yard Long Cucumber, also known as the Armenian Light Green Serpent Cucumber and Armenian Burpless Cucumber is one of the most desireable cucumbers sought by gardeners due to it’s excellent taste, huge size and unusual appearence. This variety produces light green colored, heavily ribbed fruit that range from 2 to 3 feet in length, with a diamter of approximately 3 inches! Despite it’s huge size, the flavor remains excellent. Apart from it’s huge size and unusual ribbed skin, it is also unusual in that if left to grow on the ground, it will grow into strange twisted shapes resembling a snake’s coil, yet if grown on a trellis will grow straight.

Long Green Improved Cucumber

First introduced in 1870, a strong vine produces an abundance of very firm, old fashioned, dark green cucumbers that reach 10 to 12 inches in length that are ideal for using as slicing. Very disease resistant.
Matures at 65 days.

Straight 8 Cucumber

The Straight Eight Cucumber was an All American Selection cucumber variety introduced by Ferry-Morse in 1935 that produces a 2.5 inch by 6.5 to 8 inch long, cylindical slicing cucumber with blunt ends. The skin is dark green with white spines and and crisp white interior. These long green slicing cucumbers are produced on a vigorous, productive wine that yield loads of all purpose cuse cucumbers.
Matures in 58 to 65 days.

Lemon Cucumber

This is a great and much sought after variety of Cucumber. Sturdy, disease resistant vines produce an abundance of lemon shaped cucumbers that are of a yellow color. Easy to digest and never bitter, they can be eaten out of hand like an apple, sliced or pickled. Variety is rust and drought resistant. Introduced in the United States originally in 1894 by Crosman seeds of New York & Hayward, California (who were established in 1838 and who were believed to have found this cucumber variety in Australia).

Crosman Seeds marketed the Lemon Cucumber well into the 1940’s and described them as:“similar in appearance to a lemon and is used for pickling or the seeds can be removed and (the cucumber is) then stuffed with a relish. This cucumber is a boon to those who are distressed after eating the common cucumber as this fruit can be easily digested.”

In guaging our customer’s opinions about our seeds, our strain of Lemon Cucumbers were one of the best performers during 2002 and 2003! They performed marvelously for ourselves as well.

Boston Pickling Cucumber (AKA. Green Prolific Cucumber)

The Boston Pickling Cucumber, which is also known under a widespread group of names, including Boston Pickle Cucumber, Early Green Prolific Cucumber, Extra Early Green Prolific Cucumber, Extra Early Prolific Cucumber, Extra Green Prolific Cucumber, Extra Long Green Prolific Cucumber, Green Prolific Pickling Cucumber, Improved Extra Early Green Prolific Cucumber, Short Green Pickling Cucumber, Short Pickling Cucumber, Short Prolific Cucumber, Short Prolific Pickle Cucumber and Short Prolific Pickling Cucumber is an old American favorite originally introduced by Wood & Sons Seed Co. in 1880.

This old and very reliable Pickling Cucumber is a very high yielder that bears lovely cucumbers continuously provided the cucumbers are harvested continually and are not allowed to over-mature and become yellow. Productive vines produce a large quantity of little blocky, green cucumbers with black spines that are just the right size for use as pickles and should be harvested when the cucumbers are 2 to 6 inches long. Resistant to Mosaic Virus and Cucumber Scale.
Matures in 50 to 55 days.

Chicago Pickling Cucumber (AKA. Westerfield Cucumber)

The Chicago Pickling Cucumber, also known under the names of Improved Chicago Pickling Cucumber, Westerfield Cucumber, Westerfield Chicago Pickling Cucumber and Westerfield Cucumber, was originally introduced by D.M. Ferry & Co. in 1888. The Northrup King Seeds Company was later its official vendor. This cucumber variety itself was originally a variety favored in and around the Chicago area where it used to make dill pickles by commercial canners for nearly a century.

Vigorous, sprawling vines produce an abundance of medium green colored, blunt ended 5 to 6 inch cucumbers with black spines and a tender, thin skin. This variety is resistant to scabs and cucumber mosaic virus.
Matures in 55 to 60 days.

Homemade Pickles Cucumber (AKA. Southern Pickles Cucumber)

The Homemade Pickles Cucumber, also known as the Southern Homemade Pickles Cucumber, is one of the most popular pickling cucumbers raised by home gardeners and pickle lovers in the United States today. Very vigorous bush type plants are very resistant to common cucumber diseases and produce a large abundance of wonderful little, medium green colored cucumbers with small white spines that feature very solid and very crisp flesh. Best picked at 1.5 inches in length or at 4 to 6 inches in length for dill pickles.

Produces over a long season and is ideal for container gardening or growing where space is very limited! One of our best pickling cucumbers!
Matures in about 55 days.

National Pickles Cucumber (AKA. National Pickling Cucumber, National Cucumber)

The National Pickles Cucumber (or National Pickling Cucumber) was first introduced commercially in 1929 by the National Pickle Packers Association, yet this productive pickling cucumber variety was actually first developed in 1924 by the Michigan State Agricultural Experimental Station. This cucumber variety is known by a wide range of names, including National Pickles Cucumber, National Cucumber, National Pickling Cucumber and National Association Pickling Cucumber.

This very productive cucumber features a vigorous, disease resistant vine that produces a great abundance of classically shaped, dark green pickling cucumbers. The cucumbers have black spines and reach up to six inches in length, but are best utilized for pickling at much smaller sizes. Features a wonderful, crisp white fresh!

This variety is one of the best known and most widely appreciated picklers in the world and produces mature cucumbers in only 50 to 55 days from transplanting!