Pickling Cucumber
Boston Pickling Cucumber is an American heirloom that's been turning gardens into prolific pickle factories since 1877, when the Detroit seed company D.M. Ferry & Co. first introduced it to home gardeners. This vigorous vining cucumber produces smooth, crisp fruit measuring 3 to 6 inches long, ready to harvest in just 50 to 59 days. Grow it in full sun across hardiness zones 2 through 13, and you'll enjoy season-long harvests well into late summer with consistent daily picking. Its compact fruit size and high yield make it equally at home sprawling across a trellis in the garden or growing in containers with support.
Full Sun
Moderate
2-13
48in H x ?in W
Annual
High
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Smooth green fruit with outstanding crispness and thin skin make Boston Pickling the cucumber that absorbs whatever flavor you want to infuse into it, whether that's dill, garlic, or mustard seed. The vigorous vines produce abundantly, and because it matures in about 56 days, you'll be harvesting continuously from midsummer onward. Its proven track record as a favorite at the turn of the 20th century speaks to reliability that modern gardeners can count on, season after season.
This cucumber lives up to its name with exceptional performance in pickling. Its thin skin, solid flesh, and outstanding crispness make it absorb pickling brines perfectly, whether you're making classic dill pickles, bread-and-butter chips, or experimenting with regional pickling styles. The small fruit size is ideal for whole pickles or spears, and because you can harvest at any stage depending on your preference, you control exactly the texture and flavor intensity you want in the jar.
Start seeds indoors 3 to 4 weeks before your last spring frost. Soak seeds or nick the seed coat to speed germination. Keep soil consistently moist at 70 to 80 degrees Fahrenheit until sprouts emerge in 5 to 14 days. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before transplanting.
Transplant outdoors after the last frost date when soil has warmed to at least 60 degrees Fahrenheit, ideally closer to 70 degrees. Space plants 12 to 18 inches apart in rows 48 inches apart. Set transplants at the same depth they grew in containers. Install trellis support immediately after planting to guide vines upward from the start.
Direct sow seeds outdoors 1/2 inch deep after the last frost date and when soil temperature reaches 65 to 80 degrees Fahrenheit. Plant seeds 12 to 18 inches apart in rows 48 inches apart. Thin seedlings if necessary once they develop their first true leaves. Provide trellis support or row markers immediately to guide vine growth.
Begin harvesting when fruit reaches 3 to 6 inches long, which typically occurs around 50 to 59 days after planting. You can harvest at any stage depending on your pickling preference: smaller fruits (around 3 inches) make whole pickles with crunchier texture, while larger fruit (up to 6 inches) works well for spears or chunks. Pick daily or every other day to encourage continued production throughout the season. The more you harvest, the more flowers the plant will produce, extending your yield well into late summer. Simply cut or gently twist fruit from the vine to avoid damaging the plant.
Early trellis support is essential for this vining variety to encourage vertical growth and maximize air circulation. As vines develop, gently guide them onto the trellis support, tying them loosely with soft twine or clips if needed. Pruning is generally minimal, but you can remove any diseased or damaged leaves to improve airflow and reduce disease pressure.
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“Boston Pickling Cucumber carries the fingerprints of American horticultural history. First marketed in 1877 by D.M. Ferry & Co., a pioneering Detroit-based seed company, this variety emerged during an era when home pickling was a cornerstone of food preservation. Its popularity exploded through the turn of the 20th century, becoming a fixture in American gardens and kitchens when putting up vegetables for winter was not a luxury but a necessity. The fact that it survives today as an open-pollinated heirloom speaks to gardeners who saved seed and passed the variety forward, valuing its reliable production and superior pickling quality over the flashier new introductions that followed.”