Cucumber National Pickler
Cucumber National Pickler is an heirloom cucumber variety is perfect for producing small dark green cukes that are ideal for pickling. There is certainly no problem eating them straight off the vine in salads and sandwiches also. They produce a thin skin which is ideal for pickling. I call it the National Gherkin.
Sow: in a hothouse or inside (mid October to early December – cool climate). For good germination use a heat mat to min 21 degrees C. When planting outside put some black plastic down and cut an X to plant into. provides more heat for the plant.
Spacing: 40cm. They do well in grow bags and love the hothouse.
Cultivated for at least 3,000 years, the cucumber originated from India, where a great many varieties have been observed, along with its closest living relative, Cucumis hystrix. It was probably introduced to other parts of Europe by the Greeks or Romans. Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.
Germination: Optimal Soil temperature is 22 to 30 C (around 7-10 days to germination)