Boston Pickling Cucumber – Heirloom Seeds

Boston Pickling Cucumber – The American Heirloom Standard for Homemade Pickles

Boston Pickling Cucumber (Cucumis sativus) is one of America’s most beloved heirloom cucumbers — first documented in 1877 and originally marketed by the pioneering Detroit-based seed company D.M. Ferry & Co. Also known as “Green Prolific,” this fast-producing summer favorite delivers heavy yields of bright green 3–6" fruits with dark spines, perfect for pickling. Improved in the 1950s for resistance to cucumber mosaic virus and cucumber scale, Boston Pickling has stood the test of time for good reason. Non-GMO, open-pollinated, heirloom.

“Extensively grown by the market gardeners in the vicinity of Boston. It is very productive and of superior color and quality.” — Joseph Breck & Son, 1883

Why Grow Boston Pickling Cucumber?

• The classic pickling cucumber — the standard for homemade dill pickles since 1877
• Very high yields — season-long harvests from a single planting
• Fast to harvest — ready in 55–60 days; harvest at 2–6" for perfect jar-sized pickles
• Disease resistant — cucumber mosaic virus and cucumber scale resistance
• Sweet, crunchy, low acid — excellent flavor fresh or pickled
• Daily harvesting promotes more vigorous fruiting

Growth Habits

• Days to Maturity: 55–60 days
• Days to Germination: 3–10 days
• Fruit Size: 3–6", bright green, dark spines, smoother skin than most pickling cucumbers
• Plant Height: 6–12"
• Growth Habit: Vining — thrives with early trellis support
• Flavor: Sweet, crunchy, low acid

Starting & Growing Tips

• Start indoors 4–6 weeks before last spring frost
• Plant 3–4 seeds 1" deep per cell in loamy, sandy, well-drained soil with pH 6–6.5
• Germination: 3–10 days
• Transplant best starts 36–48" apart once true leaves establish
• Sow between March and April for July–August harvest
• Grow on 8" mounds with trellis support to minimize crowding and promote airflow
• Water regularly — shallow roots benefit from consistent moisture and a layer of mulch
• Excellent companion with corn and radish; avoid planting near potato, cauliflower, and basil
• Harvest daily to promote vigorous continued fruiting

Harvesting

Harvest when fruits are 2–6" long for perfect pickle jar size. Pick early in the morning and refrigerate for best flavor. Cucumbers are ripe when solid green and firm — if they turn yellow, they’re overripe and bitter. Remove fruits with scissors or a knife rather than twisting to avoid damaging the vine.

Culinary Uses

Boston Pickling is the gold standard for homemade pickles — dill pickles, bread-and-butter pickles, relish, and fermented pickles. The 2–6" fruits fit perfectly in mason jars. Also excellent eaten fresh, sliced in salads, or as a garden snack.

• Dill pickles, bread-and-butter pickles & relish
• Fermented & quick pickles
• Fresh sliced in salads
• Garden snacking

Planting Information

• Seeding Depth: 1"
• Plant Spacing: 36–48"
• Row Spacing: 36–48"
• Square Foot Spacing: 1 plant per sq ft (trellis required)
• Soil Preference: Loamy, sandy, well-drained; pH 6–6.5
• Temperature Preference: 65–85°F
• Light Preference: Full sun
• Hardiness Zones: 3–11 (Annual)

Seed Details

• Latin Name: Cucumis sativus
• Also Known As: Green Prolific
• First Documented: 1877, D.M. Ferry & Co., Detroit
• Packet Size: 2g / Approximately 75 Seeds
• Seed Origin: USA
• Non-GMO | Open-Pollinated | Heirloom