Let us talk CUCUMBERS!

[RozieDozie]

Originally Posted by Sueboo

I'm not a cuke expert but I've narrowed down what works for me. For the past two years I've only grown two varieties:

Solly Beiler: I had good luck with Solly Beiler last year, but not so much this year. Can't really put my finger on WHY. Just didn't produce as well for me this year. Perhaps I just got lucky last year? Or maybe this year was a fizzle. Taste and pickling-wise, I love the Sollys. They taste great just cut up, and they held up very well for picking. I made an awesome crunchy dill relish last year - still have a couple pints left in the cupboard. I believe they were originally cultivated in NY State...Rozie - maybe your zone 7 is too "hot" for Sollys??? I'm 5.

Early Russian: Has been a solid producer for me. It's early, and it goes a long time. Short and chubby looking. I didn't really like it for pickling - too soft. But it tastes really fresh and crisp. I liked that even if I forgot one in the garden and it got to be gargatuan size, it still tasted great.

Sue

Sue, you're probably right about it being too hot for the Solly's. But I saved seeds from my best vines and I'm hoping that over time they might adapt. I like their cute little shape.

[RozieDozie]

Originally Posted by waco_game

Rozie
Thanks for the post. I have heard of the Boston Pickling, wasn't sure if it was a heirloom or hybrid. I didn't go much further with it. I may do some digging on that one.

As for the Japanese Long, it was on my honorable mention list. You said that you liked the taste. How would you rate it compared to the others, say on a 1 - 10 scale? I'm thinking of experimenting with it a bit at the farmers market, but I'm not sure how many people are familiar with or would be willing to try it. It seems that people around here are not willing to venture outside the traditional. Maybe include one or 2 free with their order to get them to try it. If nothing else, I want to try it for myself.

Boston Pickling is an heirloom. It's been improved on, but it's open pollinated and a good, all 'round pickling cuke. It used to be known as 'green prolific' and it is; very green and prolific.

Restless, post 16, describes the Japanese long just like I would have. On a scale of 1-10 for an eating cuke, it's sweet, crisp and delicious; a 10. I've made 'instant' cucumber freezer pickles with it but it doesn't stand up to hot water bathing for regular pickle making.

As far as market pickles go, I put them in our heirloom baskets and people like them. Won't hurt to try some at market and give people a sample. They are a very prolific cucumber and easy to grow. They grow fast!

[chilzany]

I've been growing boston picklers 3 years now. I love them for fresh eating as much as for pickling, maybe more. Just the right size to use a whole one fresh for a meal. I love the crunchiness.

[skoorb]

Muuuaaaahaaaa, the cuc graveyard....

[waco_game]

Anyone know where I could get Japanese Long Climbing cucumber seeds, like immediately?

Oh by the way Skoorb, looks like you missed the harvest. That looks like enough on the ground to feed my whole family. What happened?

[skoorb]

Originally Posted by waco_game

Anyone know where I could get Japanese Long Climbing cucumber seeds, like immediately?

Oh by the way Skoorb, looks like you missed the harvest. That looks like enough on the ground to feed my whole family. What happened?

Sometimes some get missed while picking through the patch, every so often you run into one that was buried and waaaaaay to far gone to do anything with, so they just get pitched under the oak tree...... i was just goofing around, originally the picture was for my father who doesn't live near, thought it would be funny to throw it on a "cuc thread"....

[Dogfish]

I dont pickle cucs just grow them to eat fresh (pickled okra for me!)

So #1 I have to agree with Benny the Dragon Egg great tasting never bitter even when large and look really cool! I also get mine from Baker Creek and have had great luck.

#2 Would be the Teleograph Improved (also from BC). A long thin cuc with small and few seeds (though personally I like the seeds). Very vig growers but if you do miss one and it gets too big will start to become bitter

#3 I am still working on I have grown the Lemon with sucess but find the dragon egg the same class but better. Mex Gercs did not work out well for me?

[DanauCroft]

I like Marketmoore for the traditional slicer. For pickiling and slicing I use Delikatesse. Delikatesse makes amazing pickles. And to add more variety I also grow Aunt Ruby's Old-Time White.

[DanauCroft]

Correction! that's Ruby Wallace's Old-Time White.

[Darth Slater]

Here is a cross my business partner did, this is a cross of a pickeling cuc and Straight 8.
Funny how they got BIGGER!??