Boston Pickling Cucumber Seeds - (Cucumis sativus)

Boston Pickling Cucumber - Unlock True Homemade Pickle Crunch

The quality of the cucumber is the secret to exceptional homemade pickles - the steadfast backbone of the pickle jar - delivering an undeniably satisfying, resounding crunch with every bite. We learned the true meaning of this with the Boston Pickling cucumber when making our favorite Cilantro Freezer Pickles – a recipe where texture is everything. Even without the heat of traditional canning, its slices remained exceptionally crisp and crunchy, providing the perfect, firm foundation that beautifully held the bright cilantro and sweet onion flavors, with no watery pulp or mushiness in the center.

This remarkable performance stems from its inherent qualities: truly firm flesh and a notably small seed cavity. And while it’s a champion in the pickling crock, its talents shine fresh from the vine too – we love it sliced paper-thin with just a sprinkle of sea salt, or cut thicker to bring that signature, satisfying crunch to summer salads. For that reliable "backbone" ensuring both pickling triumph and fresh delight, this American heirloom is one of our top choices.

Details

The Boston Pickling cucumber has been valued by generations primarily for its exceptional pickling qualities and steadfast garden performance. It is a vigorous vining plant, often reaching 6 to 8 feet, making sturdy trellising or other support highly beneficial. The leaves are large, broad, typically 3-5 lobed with a slightly rough, hairy texture.

Like most cucumbers, Boston Pickling plants produce separate male and female small, yellow, five-petaled flowers on the same vine; male flowers usually appear first. Pollination by bees or other insects is essential for fruit set. The fruit, when ready for pickling, is typically short, blocky, and uniform, about 2 to 6 inches long, with full, blunt ends rather than tapered ones – a shape ideal for pickling jars. The skin is a vibrant bright to dark green, relatively smooth for a pickler, and features characteristic black spines that rub off easily. Inside, its crisp, solid fleshis prized for quality pickles, resulting in less watery pulp and excellent texture. This variety is renowned for retaining its crispness exceptionally well after the pickling process. Boston Pickling is grown as a warm-season annual across USDA Zones 3-12 and typically matures in 50 to 60 days. It offers good resistance to Cucumber Mosaic Virus (CMV) and cucumber scale, with some resistance to Scab.

History

The practice of pickling cucumbers dates back thousands of years, with evidence suggesting cucumbers were being preserved in brine in Mesopotamia as early as 2030 B.C., setting the stage for varieties suited for this purpose. While the cucumber species (Cucumis sativus) originated in the Indian subcontinent and spread globally (reaching the New World with Columbus in 1494), the Boston Pickling cucumber has a specific American heritage. It was first marketed in 1877 by D.M. Ferry & Co. and was also known by the synonym "Green Prolific." A testimonial from the 1883 catalog of Joseph Breck & Son, a Boston-based seed company, stated: "Extensively grown by the market gardeners in the vicinity of Boston. It is very productive and of superior color and quality". This highlights its early popularity in the New England region. Descriptions from early 20th-century catalogs consistently celebrated its productivity and superior quality for pickling, cementing its status as a time-tested American heirloom. An improved strain with enhanced disease resistance emerged around the 1950s, contributing to its enduring presence. It has been kept alive in active cultivation in home gardens and kitchens, passed down because it consistently delivers the qualities desired by those who make their own pickles.

Uses

The Boston Pickling cucumber is, first and foremost, exceptional for all types of pickling. Its fruit characteristics – ideal size and blocky shape for jars, tender skin that absorbs brine well, firm and wonderfully crisp flesh, and a small seed cavity – combine to produce high-quality homemade pickles that famously retain their crunch. The flavor is described as sweet and classic cucumber, with low acidity. It remains mild even if fruits grow slightly larger, making them suitable for relishes. While primarily a pickling variety, many also enjoy Boston Pickling cucumbers eaten fresh in salads or as snacks, appreciating their crisp texture and "firmer less seedy centers."

Companion Planting

As a cucurbit, Boston Pickling cucumbers benefit from traditional companion planting. Planting near legumes like beans or peas can provide some nitrogen enrichment to these relatively heavy feeders. Planting dill, marigolds, or nasturtiums nearby can help attract pollinators (essential for fruit set) and beneficial insects that prey on pests. Key pollinators include honeybees, bumblebees, and specialized squash bees, while syrphid flies (hoverflies) and soldier beetles also contribute. Radishes are cited as deterring cucumber beetles. 

Avoid planting near potatoes, fennel, or sage. 

Planting and Growing Tips

Boston Pickling cucumbers are a warm-season crop requiring full sun (6-8+ hours) and rich, fertile, well-drained soil, ideally loamy or sandy loam. Amend the soil generously with compost or aged manure. Direct sowing seeds ½ to 1 inch deep after all danger of frost and soil has warmed to at least 65°F (70-85°F optimal) is generally the preferred method, as cucumbers can be sensitive to root disturbance and often establish best when sown directly into their final growing location.

Provide sturdy trellising or support at planting time. Trellising saves space, promotes better air circulation (reducing fungal diseases), leads to straighter, cleaner fruit, and simplifies harvesting. Space trellised plants about 12-24 inches apart. For hills, plant 4-6 seeds per hill, thinning to 2-3 plants, with hills 4-5 feet apart. While full sun is predominant advice, in hot climates, plants benefit from some afternoon shade. Boston Pickling cucumbers can also be successfully grown in containers (minimum 12-inch diameter or 5-gallon) with good drainage and trellis support, though they will require consistent watering.

Consistent and abundant moisture is crucial (1-2 inches per week), especially during flowering and fruit development, to prevent bitterness. Water deeply at the soil base. Cucumbers are heavy feeders; supplement initial soil amendments with side-dressings of balanced fertilizer or compost tea once vines begin climbing and again during fruiting. Mulch heavily. Monitor for common cucumber pests (cucumber beetles, aphids) and diseases. Practice crop rotation and good garden sanitation.

Harvesting Tips

Harvest Boston Pickling cucumbers frequently – daily or every other day during peak production – for the best quality and to encourage continued fruit set. Pick fruits when they are 2 to 6 inches long (ideal for most pickles), bright to dark green, and firm. Do not wait for them to turn yellow, as this indicates overripeness, leading to poor quality pickles and signaling the plant to stop producing. The black spines rub off easily. Use a sharp knife or pruners to cut the stem about ¼ inch above the fruit; avoid pulling. Harvesting in the cool of the morning is often best. 

Learn More

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