Snow's Fancy Pickling Cucumber
(aka Snow’s Pickling) Selected from Chicago Pickling by J. C. Snow of the famous Snow Pickle Farm in Rockford, IL. Listed circa 1905 by Vaughan Seed House of Chicago. Once a very popular small pickle, can still be used to make fancy pickles today. Dark green, short and slender (5" long by 1½" wide), thin flesh.
- 50-60 days
- ±1,000 seeds/oz
- Dark green skin
- Slender fruits grow to 5 inches
- Thin flesh
This variety works for:
- Fresh eating
Cucumbers are most often used raw and are perfect in salads. Some chefs prefer to peel the skin off the fruit as it can be bitter.
Cucumbers pair well with mint an dill, which can be added directly to your salad or to dressings. Cucumber and mint can also be added to smoothies and juice. Tatziki sauce is made from shredded cucumber, yogurt, and dill.
Pickling cucumbers, however, are best for preserving in a solution of vinegar, salt, sugar, spices, and water. You can create countless number of combinations for your pickles to use on sandwiches, as a relish, or eaten as side dish.
Instructions - Sow seeds outdoors in 12" diameter hills after the last frost when soil is warm. Space hills 6' apart in all directions. Can also be started indoors 2-4 weeks before the last frost for an earlier harvest. Cucumbers benefit from consistent moisture. Provide support for vines to save space.
- Direct Seed: 1" Deep
- Seeds to Hill: 6-8 Seeds
- Thin: To 3-4 Plants
- Light: Full Sun
Ratings & Reviews
good size, good flavor
the biggest plant we have is starting to fruit. keeping my eye on the pickle patch, looking for cucumber beetles and pruning opportunities. so far so good!
Huge yields. Disease and pest resistant cucumbers for pickling
by Kimberly Swanson
I had great success with these last summer. Huge 7’ vines that were literally covered with cukes! I grew them on a 12’ long cattle panel, spaced seeds 3” apart. Produced all summer! I had plenty of cucumbers to preserve 22 quarts of pickles and had ample left to share with neighbors all summer! Very productive, crispy, Disease and pest resistant.
by Christine Jones
The flavor is wonderful. They have been prolific producers. I currently have 14 day pickles down and they have held up well to the process. I have also done sour pickle and refrigerator dill. All have turned out perfect. This will be the only seed I plant for cucumbers going forward.
Best Pickling Cuke
by Renee Levesque
I have had this pickling cucumber in my garden for three years in a row now, and it's the only one I'll grow. Prolific, hardy, crisp. They produced right up until the end of the season and I picked almost daily. Yum!