Boston Pickling

Boston Pickling is a classic heirloom pickling cucumber introduced in 1880 and long prized for producing abundant crops of small, crisp fruits ideal for pickles. The vigorous, productive vines bear smooth, blunt-ended green fruits with black spines that are typically harvested at three to six inches for pickling, though they can be eaten fresh when small. The flesh is crisp and firm, holding up well in brine and vinegar, which made it a market and home standard for generations. Maturing in about 55 to 60 days, it is an early and heavy producer. As an open-pollinated heirloom, seed can be saved. Boston Pickling remains a go-to variety for gardeners who want a reliable, high-yielding cucumber specifically suited to making crisp, quality pickles.