VegetableCucumber
National Pickling Cucumber
Pickling Cucumber
Born from a collaboration between the National Pickle Packers Association and Michigan Agricultural Experiment Station in 1929, the National Pickling Cucumber was engineered for one perfect purpose: fitting snugly into pickle jars. These prolific vines produce an abundance of 5-7 inch cucumbers with distinctively tapered ends and thin, lightly striped skin that readily absorbs pickling spices. Ready to harvest in 50-59 days, this hardy annual thrives in zones 2-13 and adapts beautifully to container growing with proper support.
Photo © True Leaf Market
Growing Conditions
USDA Zone
2-13
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam With Organic Matter
Preferred Temp70-85°F
Growth Stats
48 in
Height
72 in
Width
18 in
Spacing
50–59
Days to Harvest
PeriodAnnual
TypeVine, Forb/herb
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
2-13
Size
48in H x 72in W
Growth
Annual
Care
High
Hover over chart points for details
Highlights
What sets National Pickling apart is its remarkable tapered shape, specifically designed to pack efficiently into jars without wasted space. The cucumbers develop with few, small seeds that don't interfere with texture, while their thin, tender skin allows spices to penetrate deeply during pickling. This variety shows impressive tolerance to powdery mildew and resists both Cucumber Mosaic Virus and scab, making it more reliable than most pickling varieties. The plants produce continuously over a long season, rewarding gardeners with steady harvests when picked regularly at 5 inches.
Common Uses
While these cucumbers excel fresh in salads and juice blends, their true calling lies in pickle making. The tapered shape and thin skin make them ideal for whole dill pickles, while their crisp texture and low seed count create exceptional bread-and-butter pickles when sliced. The cucumbers can be pickled whole in jars or cut into wedges, with their tender skin readily absorbing spices and brines to create that perfect pickle crunch.
Growing Timeline
First Bloom
30-35 Days After Sowing
First Harvest
50-60 Days
Last Harvest
Indeterminate
Care Instructions
Start Indoors
Start seeds indoors 3-4 weeks before transplanting outdoors, planting 1 inch deep in warm soil.
Transplant Outdoors
Transplant outdoors 1-2 weeks after the last frost when soil has warmed sufficiently.
Direct Sow
Direct sow 1-2 weeks after the last frost, planting 1 inch deep with 18-inch spacing between plants.
Harvesting
Harvest cucumbers when they reach 5-6 inches long, though they can grow up to 7 inches. Pick regularly while fruits are young and tender to encourage continued production throughout the season. Use pruning shears or a sharp knife rather than pulling fruits from the vine, which can damage both the cucumber and the plant. Check plants daily during peak season, as cucumbers can quickly become oversized.
Pruning
As vining plants, National Pickling Cucumbers benefit from training onto vertical supports rather than traditional pruning. Guide the main vines up trellises or fences and allow lateral shoots to develop naturally for maximum fruit production.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Scientific Classification
Cucumis sativus L.
Family
Cucurbitaceae
Genus
Cucumis
Duration
Annual
Growth Habit
Vining
Native Status
L48 (I)HI (I)PR (I)CAN (W)
History & Origin
“The National Pickling Cucumber emerged from a very specific industrial need in 1929. The National Pickle Packers Association recognized that existing cucumber varieties weren't ideal for commercial pickle production, so they partnered with the Michigan Agricultural Experiment Station to develop the perfect pickling cucumber. Their goal was ambitious yet practical: create a cucumber with tapered ends that would fit uniformly into jars, maximizing packing efficiency while delivering superior flavor and texture. The result was this purpose-built variety that quickly became the standard for both commercial pickle operations and home canners who demanded the same quality the professionals used.”