I'm on the hunt for the best organic vining cucumber variety that works well for both pickling and eating fresh. I've experimented with quite a few types over the years, but I feel like the harvest isn't as good as it should be. While I don't give them the same care as my tomatoes, I would expect to get a more bountiful yield. I've tested around six different varieties, both by direct sowing and starting from seed, but nothing seems to change the outcome. My kid loves fresh cucumbers, and I really want to build up my pickle stash. I'm located in zone 6B and typically don't have issues with pests, although downy mildew can be a concern. I appreciate any advice you can share!
3 Answers
I also use Armenian cucumbers for both fresh eating and for pickles—plus, I save the seeds every year to keep the good stuff going! They really do the trick for both purposes!
I've switched to using Armenian cucumbers for both fresh eating and pickling. They technically fall in the melon category, but they work great for what you want! Definitely give them a shot if you haven't already!
Are you looking for organic seeds or just a non-hybrid option? I usually go for hybrids because they tend to be more productive and disease-resistant. If you're leaning towards non-hybrids, Marketmore 76 is worth a try! If your yield is still low, it might be a pollination issue. Consider attracting some bees, or maybe experiment with some self-pollinating varieties!