Pickled cucumber is a product of exceptional quality for lovers of cucumis sativus. This old variety is renowned for its high productivity and unique characteristics.
National Pickling cucumber fruits are short and green, not exceeding 12 cm in length. They are versatile and can be used both for making pickled pickles and for garnishing fresh and tasty salads. This variety is noted for its resistance to cucumber mosaic virus and cucumber cladosporiosis, making it a reliable choice for gardeners concerned about the health of their cultivation.
Pickled cucumber's history dates to 1929, when it was introduced in the US. Its ancient heritage makes it a truly popular variety among passionate gardeners.
Kokopelli National Pickling cucumber cultivation
It is recommended to sow the seeds in pots at a temperature between 18-20°C approximately 6 weeks before planting them in open ground. Once the last frost has passed, the plants can be transplanted with their root ball into planting holes enriched with compost, spaced about 1m apart. It is also possible to sow in open ground when the soil is well warmed, and the outside temperature does not fall below 15°C.
The sowing period under shelter is from March to May, while sowing in the open ground can be done from April to June. National Pickling cucumbers are collected from June to October, providing a harvest distributed over several months.
These pickling plants thrive in a sunny environment and require abundant and regular watering for optimum development. They prefer moist, loose, and humid soils.
Each sachet contains 25 seeds, with bright green fruits measuring 10-12cm in length. The plants reach a height of 100-150cm, which makes them suitable for growing in the ground or in pots, offering great flexibility to gardeners. National Pickling stands out for its earliness, making it possible to enjoy its delicious pickles early in the season.