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

Rhinish Pickle (Cucumis sativus), also known as Vorgebirdstauben, is a traditional German heirloom pickling cucumber selected specifically for pickling performance. Early-maturing vines set abundant 4–6 inch fruits with black spines and small bumps — the classic pickling form. Crisp, dense flesh holds texture through brining, canning, and fermentation. Best harvested at 4 inches for pickling; excellent fresh at 5–6 inches. 1g / ~45+ seeds per packet. 55–65 days to maturity. Non-GMO, heirloom, open-pollinated.

• Botanical name: Cucumis sativus
• Other names: Vorgebirdstauben, Pickling Cucumber
• Days to maturity: 55–65 days
• Fruit color: Green with black spines and small bumps
• Fruit size: 4–6 inches; best for pickling at 4 inches
• Flavor: Crisp, mild, dense flesh
• Growth habit: Vining — trellis recommended
• Soil: Rich, well-draining; pH 6.0–6.8
• Temperature: Soil above 65°F for germination; frost-sensitive
• Sowing depth: 1 inch
• Plant spacing: 12–18 inches; rows 48 inches
• Light: Full sun
• Packet size: 1g / ~45+ seeds
• USDA Zones: 3–12 (annual)
• Type: Heirloom, open-pollinated, non-GMO, annual
• Pests: Cucumber beetles, aphids, bacterial wilt, powdery mildew; rotate crops every 2 years

A German Pickling Tradition

From the Rhine region of Germany, Rhinish Pickle was selected for uniform fruit size, black-spined skin that takes brine well, and dense flesh that stays crisp through preservation. Early maturity (55–65 days) means productive harvests even in shorter growing seasons.

Harvest at 4 Inches for Best Pickling Results

The optimal pickling harvest is at 4 inches — when flesh is densest, seeds smallest, and skin most tender. Harvest every 1–2 days during peak production to keep vines producing and catch fruit at ideal size. Allowing fruit beyond 5–6 inches signals the plant to slow production.

In the Kitchen & Pantry

• Classic dill pickles: Pack whole at 4 inches with dill, garlic, mustard seed, and brine
• German-style Gewürzgurken: Brine with mustard seed, dill, bay leaf, and peppercorns in the traditional Rhine Valley style
• Bread & butter pickles: Slice thin with onion in a sweet apple cider vinegar brine
• Lacto-fermented half-sours: Pack whole in salt brine; ready in 3–5 days at room temperature
• Fresh eating: Harvest at 5–6 inches; crisp and mild for salads and snacking

Growing Notes

Direct sow after last frost when soil reaches 65°F, or start indoors 3–4 weeks before transplanting. Sow 1 inch deep, 12–18 inches apart, rows 48 inches apart in full sun. Trellis vertically for better airflow and easier harvest. Keep consistently moist — uneven watering causes bitter fruit. Harvest frequently to keep vines producing. Rotate to a new location every 2 years. Watch for cucumber beetles — use row cover until flowering.

Frequently Asked Questions

What does “black-spined” mean?

Black-spined cucumbers have small black spine tips on the skin bumps. The skin is slightly thinner and more permeable to brine than white-spined varieties, producing better-flavored pickles. Black-spined is the traditional European pickling type and the authentic choice for German-style pickles.

Can I save seeds from Rhinish Pickle?

Yes — open-pollinated and heirloom, seeds come true year after year. Allow one or two fruits to fully yellow on the vine, scoop seeds, ferment in water 2–3 days, rinse, and dry thoroughly. Store in a cool, dark place; viable for 5–10 years.

Why rotate cucumbers every 2 years?

Cucumbers are susceptible to soil-borne diseases — bacterial wilt, anthracnose, downy mildew — that persist in soil. Rotating to a new location every 2 years breaks the disease cycle and reduces cucumber beetle pressure.

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