National Pickling, Heirloom Cucumber Seeds — Developed by the National Pickle Packers Association for the Perfect Jar Fit
National Pickling (Cucumis sativus) has a unique origin story: the National Pickle Packers Association developed it in partnership with the Michigan Agriculture Experiment Station specifically for its tapered ends, making it a perfect fit in a pickling jar. Striped medium green and light skin, 5–7 inches long, with few seeds, a mild flavor, and a crisp, firm texture that holds up beautifully through the pickling process. Resistant to Cucumber Mosaic Virus and Scab, with tolerance to powdery mildew. Deer resistant. Monoecious. 50–70 days.
Why Grow National Pickling?
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Designed for the jar — tapered ends developed specifically by the National Pickle Packers Association for perfect jar packing
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CMV and scab-resistant — with powdery mildew tolerance; reliable disease resistance for consistent yields
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5–7 inch striped fruits with few seeds — crisp, firm, mild flavor; ideal for dill, bread-and-butter, and lacto-fermented pickles
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Deer-resistant — hairy leaves and prickly spines deter deer
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Versatile growing — fields, containers, garden plots, raised beds, and greenhouses
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Open-pollinated heirloom — save seed year after year
In the Kitchen
The tapered shape makes National Pickling the ideal cucumber for whole dill pickles — fruits slide cleanly into standard mason jars. Also excellent for bread-and-butter pickles, lacto-fermented pickles, relish, and fresh eating. The crisp, firm texture holds up well through processing. Few seeds mean more flesh per fruit.
Growing Notes
Direct-sow 1–2 weeks after last frost (preferred method), or start 3–4 weeks indoors before transplanting. Sow 1 inch deep, 18–24 inches apart in rows 48 inches apart in rich, well-draining soil (pH 6.0–6.8) in full sun. Germination temperature: 75–85°F. Optimal growing temperature: 64–86°F — frost-sensitive; damaged below 50°F. Trellis vertically to promote airflow. Water consistently. As a monoecious variety, plants produce both male and female flowers — insect or hand pollination required. Harvest frequently while young to keep vines producing.
Watch for: Snails, aphids, cutworms, spider mites, squash vine borers, and cucumber beetles. Practice crop rotation to reduce pest and disease pressure.
| Days to Maturity |
50–70 days |
| Days to Germination |
6–10 days at 75–85°F |
| Fruit Size |
5–7 inches long, tapered ends |
| Skin Color |
Striped medium green and light |
| Flavor |
Mild, crisp, firm texture; few seeds |
| Disease Resistance |
CMV, Scab; powdery mildew tolerant |
| Best Uses |
Pickling (dill, bread & butter, lacto-fermented), fresh eating |
| Planting Depth |
1 inch |
| Plant Spacing |
18–24 inches |
| Row Spacing |
48 inches |
| Plant Height |
18–30 inches; 3648-inchh spread |
| Soil |
Rich, well-draining; pH 6.0–6.8 |
| Temp |
64–86°F; frost-sensitive; damaged below 50°F |
| Light |
Full sun |
| Pollination |
Monoecious — insect or hand pollination required |
| Deer Resistant |
Yes |
| USDA Zones |
2–12 (annual) |
| Latin Name |
Cucumis sativus |
| Type |
Heirloom, Open-Pollinated, Non-GMO, Annual |
Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden's success.
