National Pickling Cucumber

Cucumbers for pickling refer to cucumbers that are used for processing or making pickles. This doesn’t mean they can’t be eaten fresh, but their thinner skins, crunchy texture, smaller size and smaller seeds make them ideal for pickling. They prefer a soil pH of 5.5, well-drained soil, and lots of nitrogen. Sow the seeds about 1 ½ inches (4 cm.) deep and cover the seeds lightly with soil. In rows, plant the seeds a few inches (8 cm.) apart, in hills sow four or five seeds per hill. 

Thin the hill grown plants to the best two seedlings when they have their first true set of leaves. Water the seeds in and keep the bed moist. Since cucumbers are heavy feeders, give them a fertilizer that is high in nitrogen. Once the plants begin to bloom, switch over to a balanced fertilizer. Side dressing and regular fertilization will go a long way towards fostering a burgeoning crop.