Double Yield Cucumber – Heirloom Seeds

Double Yield Cucumber – The 1924 Heirloom That Replaces Every Fruit with Two or Three More

Double Yield Cucumber (Cucumis sativus) is one of the most legendary productive heirlooms in the garden. Introduced in 1924 by Joseph Harris Company of Coldwater, New York, it was marketed with a bold claim that still holds true today: “The remarkable thing about this new cucumber is its wonderful productiveness. For every pickle that is cut off, two or three more are produced.”

Gardeners love Double Yield not just for its extraordinary productivity, but for its crisp, juicy texture and melon-like taste. A very early pickling type producing uniform 6" fruits, best harvested at 4–5" for canning or fresh eating. Approximately 1,100 seeds per oz. Non-GMO, open-pollinated, heirloom.

Why Grow Double Yield Cucumber?

• Legendary productivity — for every fruit harvested, 2–3 more are produced
• Early to mid-season — ready in 50–60 days
• Crisp, juicy, melon-like flavor — excellent fresh or pickled
• Uniform 6" fruits — consistent size for canning and market
• Dual purpose — great for fresh eating and pickling
• Historic heirloom — over 100 years of proven garden performance

Growth Habits

• Days to Maturity: 50–60 days
• Fruit Size: Uniform 6"; best harvested at 4–5" for pickling/canning
• Flavor: Crisp, juicy, melon-like
• Growth Habit: Vining — trellis or hill planting recommended
• Seeds per oz: ~1,100

Starting & Growing Tips

• Direct sow 1" deep in full sun after last frost
• Trellis method: Space seeds 6–8" apart; train plants to climb with initial guidance
• Hill method: Make 12" hills at least 6’ apart; plant 6–8 seeds per hill 1" deep; thin to 3–4 plants per hill after germination
• Grow in rich, well-draining soil with consistent moisture
• Full sun required
• Harvest frequently — the more you pick, the more it produces

Harvesting

Harvest at 4–5" for best pickling and canning quality, or allow to reach 6" for fresh eating. The key to Double Yield’s legendary productivity is frequent harvesting — every fruit removed triggers 2–3 more to set. Never let fruits over-mature on the vine.

Culinary Uses

Double Yield is excellent for pickling and fresh eating alike. Its crisp, juicy, melon-like flavor shines raw in salads, sliced with dips, or blended into cucumber-mint smoothies and juices. For pickling, use in a classic vinegar-salt-sugar-spice brine for dill pickles, relish, or sandwich pickles. The skin can be peeled if preferred — some find it slightly bitter.

• Dill pickles, bread-and-butter pickles & relish
• Fresh sliced in salads with mint or dill
• Tzatziki (shredded cucumber, yogurt & dill)
• Cucumber-mint smoothies & juices
• Canning & preserving

Planting Information

• Seeding Depth: 1"
• Trellis Spacing: 6–8" apart
• Hill Spacing: 6–8 seeds per 12" hill, 6’ between hills; thin to 3–4 plants
• Square Foot Spacing: 1 plant per sq ft (trellis required)
• Light Preference: Full sun
• Soil Preference: Rich, well-draining

Seed Details

• Latin Name: Cucumis sativus
• Introduced: 1924, Joseph Harris Company, Coldwater, NY
• Seeds per oz: ~1,100
• Seed Origin: USA
• Non-GMO | Open-Pollinated | Heirloom