This variety produces a high yield of short cucumbers with a solid flesh. Cucumbers are thin-skinned, straight with full ends, and a nice green color. Vines bear continuously.
Great for any pickling recipe, whether sweets or dills. May be harvested at sizes from 3 to 7 inches, depending on your pickling needs. Plants resist scab and are tolerant to cucumber mosaic.
Seeds can be sowed directly in the garden once the soil has warmed up and all danger of frost has passed. Press seeds a three-quarter inch into the soil and space rows 6 inches apart. If you want perfectly straight cucumbers, grow them on a trellis or along a fence. This variety grows well in both warm and cool temperatures, but should be planted when average daily temperatures reach the 80s.
Harvest Boston pickling cucumbers a bit smaller than other varieties. Pick at 3 inches for small pickles or 5–7 inches for dill pickle spears or to slice fresh for salads, snacks, or sandwiches. Cut fruit away from the plant using a sharp knife to protect delicate cucumber vines.
Allow one cucumber to mature towards the end of the season. Once it grows to 2–3 feet in length, the skin will turn yellow and it will begin to soften. Harvest the fruit, slice it in half lengthwise, and use a spoon to scoop out the seeds. Place them in a strainer and rinse with water to remove pulp. Spread seeds out on newspaper to dry for seven to ten days. Save only the plump, fully mature seeds in a cool, dry area for up to five years.