Rhinish Pickle Cucumber Heirloom Seeds

Rhinish Pickle Cucumber Seeds — Heirloom | Classic German Pickling Variety, Black-Spined 4–6 Inch Fruits, Crisp Dense Flesh | 55–65 Days

Cucumis sativus — Rhinish Pickle is a traditional German pickling cucumber with a long history of reliable production and exceptional preserving quality. Early-maturing vines set abundant 4–6 inch fruits with black spines and small bumps — the classic pickling form. Crisp, dense flesh that holds its texture through brining and canning. Best harvested at 4 inches for pickling; excellent fresh when harvested young. Vigorous, productive vines. ~20+ seeds per packet. 55–65 days.

A German Pickling Tradition

Rhinish Pickle comes from the Rhine region of Germany, where pickling cucumbers have been cultivated and refined for centuries. The variety was selected specifically for pickling performance — uniform fruit size, black-spined skin that takes brine well, and dense flesh that stays crisp through the preservation process. For gardeners who take their pickles seriously, this is the variety that delivers traditional quality.

Why Grow Rhinish Pickle?

• Classic German pickling form — black-spined, small-bumped skin; uniform 4–6 inch fruits; the traditional pickling cucumber profile
• Early maturity — 55–65 days; productive vines set fruit abundantly through the season
• Crisp, dense flesh — holds texture through brining, canning, and fermentation; does not go soft in the jar.
• Dual use — harvest at 4 inches for pickling; harvest at 5–6 inches for fresh eating in salads
• Vigorous vines — abundant, uniform production; excellent for preserving in quantity
• Open-pollinated heirloom — save seed year after year

In the Kitchen & Pantry

• Dill pickles: Pack whole at 4 inches with dill, garlic, and brine; the black-spined skin and dense flesh are ideal for classic dill pickle production
• Bread & butter pickles: Slice thin with onion in a sweet vinegar brine
• German-style pickles (Gewürzgurken): Brine with mustard seed, dill, and bay leaf in the traditional Rhine Valley style
• Fermented half-sours: Lacto-ferment whole in salt brine for probiotic-rich pickles
• Fresh slicing: Harvest at 5–6 inches; crisp and mild for salads and snacking

Growing Notes

• Season: Warm-season annual; plant after all frost risk has passed
• Direct sow: After last frost, when soil reaches 65°F; 1 inch deep
• Spacing: 12–18 inches apart; rows 48 inches apart
• Support: Vining habit — trellis vertically for better airflow, cleaner fruit, and easier harvest
• Soil: Rich, well-draining; pH 6.0–6.8; consistent moisture critical for yield
• Harvest: Pick at 4 inches for pickling; 5–6 inches for fresh use; harvest frequently to keep vines producing

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden's success.