I have experimented with the varieties of cucumbers in my kitchen over the years and have discovered that the correct cucumber is all that separates a good pickle made of crisp, delicious cucumber and a mushy failure.
My knowledge of the best cucumbers for pickling that will raise your preserving game will be of value.
Why is a Cucumber the best thing to be Pickled in?
There are certain characteristics of the best cucumbers to pickle and I always ensure that they possess these before I begin pickling any type of cucumber.
Based on my experience, perfect pickling cucumbers possess firm and dense flesh that becomes crisp despite weeks of sitting in brine. It all depends on the texture–no one desires a pickle that is soft and soggy.
I pay attention to cucumbers whose skins are very thin and tender enough, and do not need to be peeled. Small bumps or spines should be present on the skin which I have observed allows the brine to penetrate more.
Size is also important; I would use small pickling cucumbers, 3-6 inches long, as they can be fitted in typical canning jars, and pickle better.
The seed cavity must be small. Mushiness is produced by large, watery seeds, and this is why I do not like overgrown cucumbers. When slicing a good pickling cucumber I observe dense flesh and small seeds that are barely visible.
Best of the Varieties of Best Cucumbers to pickle
1. Boston Pickling Cucumbers
Personally, I have found Boston Pickling to be one of the most suitable types of cucumbers in making the dill pickles.
It is an heirloom that yields homogenous and blocky fruits that I pick at 4-6 inches. These are my fifth season plants and they have been giving me crisp pickles every season that have that good snap.
Boston Pickling cucumbers are open-pollinated, which is why I am able to save seeds every year. They are also amazingly abundant- a single plant produces enough cucumbers to make several full batches of pickles during the season.
2. National Pickling
National Pickling is my source when I require reliability. This diversity has existed since 1924, and there is a reason as to why it has survived the test of time.
These pickling cucumbers are not susceptible to most of the diseases people have observed in other hybrids these days.
The dark green fruits of national pickling have white spines. I pick them at 5-6 inches in the case of dill pickles or less in the case of gherkins. Even months later the flesh remains exceptionally firm in the jar.
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3. Kirby Cucumbers
The Kirby cucumbers I suggest when people inquire about the finest cucumbers to use in pickles that you can get in farmers markets.
The thickness, and bumpy skin of them gives that true deli crunch. I also make refrigerator pickles as well as canned pickles with Kirbys.
These pickling cucumbers are seldom more than 6 inches long, and are the best whole pickles. Pickle jars look aesthetically pleasant with the yellow tinted skin.
4. County Fair Cucumbers
I use the County Fair where I can get competition-worthy pickles. This hybrid species yields very homogenous fruits that are very beautiful in jars.
I have earned two home fair ribbons with County Fair cucumbers and I think that it was made possible by their uniform size and shape.
The cucumbers are very resistant to diseases, and I like this feature in humid summers when other varieties have problems in powdery mildew.
5. Calypso Pickling Cucumbers
In my opinion, Calypso is a symbol of breeding in modern times. It is the best pickling cucumber variety that has heirloom quality and hybrid vigor. I enjoy earlier harvests, better disease resistance, and not losing that old pickle texture.
Calypso cucumbers remain crisp very well. I have opened jars over a year later and the pickles have that right crunch.
6. SMR 58
SMR 58 is technically a processing variety though I like growing it in my home garden. The plants give fruits of the same size which I harvest at 4-5 inches. I practice these on trellises, and have straight cucumbers, which fit very snugly in jars.
When you want professional results at home, this is one of the best cucumbers to use in making pickles.
7. H-19 Little Leaf
H-19 Little Leaf cannot be beaten when it comes to container gardening or a small area. I cultivate them in 5-gallon buckets on my patio and they multiply. The small plants bear small leaves but full-size pickling cucumbers.
These kinds of pickling cucumbers are also available all the way through the mid-summer till the fall, and therefore a constant supply of them will be available in my pickle recipes.
8. Homemade Pickles
Although it has a superfluous name, Home Made Pickles is authentically one of the top pickling cucumbers to cultivate.
This variety was one that I learned about three years ago, and it has become a regular in my garden. The fruits possess unmatched taste that comes out even when there are heavy brine recipes.
These cucumbers hardly get bitter, even when the heat waves make other cucumbers stressed.
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Best Cucumber Characteristics I Seek in Cucumbers to Pickle
Size and Shape
I choose pickled cucumbers that are 3-6 inches in length. This size provides even pickling and fits normal jars. I will not go more than 6 inches–the cucumbers grow harder skinned and have more seeds.
Form is important to the presentation. I like straight and uniform cucumbers as opposed to curved ones. Straight cucumbers are simpler to cut and pack in order to make spears.
Texture and Firmness
The finest pickling cucumbers are hard as I squeeze them. Any tenderness means that the cucumber is no longer in good pickling condition. I pick in the morning when cucumbers are the most turgid and crisp.
To test the firmness, I press my thumbnail on the skin. It must not be pressure-sensitive and it should not make a dent.
Skin Thickness
The variety of cucumber that I like to pickle is ones with a bumpy and thin, but tough skin. The bumps are not merely cosmetic as they provide more surface area that enhances brine uptake.
The skin must be soft enough to allow eating but firm enough to cover the meat in processing.
Do not use cucumbers whose surface is covered with waxy material which is found in grocery stores. The wax thwarts brine intrusion and produces low quality pickles.
Seed Cavity
When I cut a cucumber at the cross section, I found as little hollow space in the middle as possible. The cucumbers that are best to pickle have the minimal flesh that goes near the core. Big seed cavities imply the lack of crunch and more mush.
Small and underdeveloped seeds are the best. I have observed that cucumbers that are picked a little before full maturity have the least number of seeds and are the crunchiest.
My Proven Pickling Recipe and Process
| Ingredient | Quantity (per quart jar) |
| Pickling Cucumbers | 1.5-2 pounds (4-6 small cucumbers) |
| Water | 2 cups |
| White Vinegar (5% acidity) | 1 cup |
| Pickling Salt | 2 tablespoons |
| Fresh Dill | 3-4 sprigs |
| Garlic Cloves | 3-4 cloves |
| Black Peppercorns | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Red Pepper Flakes | 1/2 teaspoon (optional) |
My Step-by-Step Process
I begin with washing the best cucumbers to pickle in cold water. I cut out the blossom end–this is important, since it has enzymes, which can tend to make pickles soft.
This was a lesson that I learned the hard way when I made one batch of mushy pickles during the initial stage of my pickling career.
Then, I put cucumbers in ice water for 2-3 hours. This operation is of immense importance in ultimate crispness. The ice-cold water swells the cells and hardens the texture.
As the cucumbers are soaking, the jars are sterilized in boiling water. At the bottom of the jars I put dill, garlic and spices, and cucumbers I use vertically. I stuff them in tight though not hard.
In the case of the brine, I add water, vinegar and salt in a saucepan and boil it. I add hot brine to cucumbers leaving 1/2 inch headspace. I can take a water bath in 10 minutes in quart jars.
True Story: My Pickling Success
Last summer, I was experimenting with three varieties side by side; Boston Pickling, County Fair and Calypso. I cultivated the three of them under the same conditions and pickled them in the same recipe.
The findings were interesting. Boston Pickling provided that classic pickle taste and wonderful crunch.
County Fair made the most homogeneous pickles that had a slightly mild taste. But Calypso deceived me– the pickles were very fresh still after six months, and perfectly balanced.
According to this experiment, now I grow mostly Calypso that I have to keep in long-term storage as pickles, Boston Pickling as my usual pickle that I pickle in dill, and County Fair when I want to make a jar of gifts since they will be so professional.
Best Pickling Cucumbers to Grow
Soil and Planting
I make my cucumber beds using well draining and compost rich soil. Cucumbers are intensive feeders hence I use the old manure or compost before planting. I sow pickling cucumber at the end of the last frost when the soil is 65°F.
I plant 12 inches apart in rows 3 feet apart. In the case of vining varieties, I use trellises to conserve space and to keep the fruits straight.
Watering and Care
Regular watering is also important in yielding the best cucumbers to make pickles. I irrigate heavily twice a week supplying 1-2 inches of water. Due to the inconsistency of watering, cucumbers are bitter and do not grow consistently.
I cover it with a lot of straw to keep the soil wet and to keep weeds down. This maintains cucumbers clean and decreases disease pressure.
Harvesting Strategy
Pickling Harvesting of cucumbers- After production begins, I pick it every 2-3 days. This often harvesting will help make more fruits and I will be able to get the cucumbers of the right size.
The morning time is when I can harvest cucumbers when they are coolest and most hydrated. I trim away the stems with pruning shears instead of pulling them off as this can cause damage to the vines.
Common Mistakes to Avoid
Using Oversized Cucumbers
I’ve made this mistake myself. Seeds have grown and the skin has become tough on large cucumbers. Now I religiously harvest small pickling cucumbers and make sure that they do not grow past 6 inches long.
Ignoring Freshness
I pickle cucumbers in 24 hours of harvesting. Cucumbers become wet and soft every passing hour. In purchasing at markets, I find hard cucumbers without a soft spot or wrinkle.
Bypassing the Blossom End Trim
This was my greatest early error. The blossom end has enzymes that make pickles soft. I never fail to cut 1/4 inch of this end.
Using Table Salt
Anti-clotting reagents present in Salt in Tablet form, cloud brine and have the potential to influence texture. I am using pickling salt or kosher salt without any additives.
Storage and Preservation
I can my pickles with water bath canning to store in the long-term. Pickles that are well canned have a shelf life of 12-18 months in a cool dark pantry. I date jars with date and type of cucumber pickled.
In the case of refrigerator pickles, I do not have to use the water bath processing and in place of the water bath, I use the brine. These pickles take on optimum flavor in 3-5 days and can be kept refrigerated for up to 2-3 months.
Seed Selection for Growing
In the purchase of pickling cucumber seed, I select varieties that are adapted to my climatic conditions. My zone is 7 and thus I choose varieties that have a maturity of 50-60 days to get continuous harvests.
I buy the seeds of well-known seed companies that give all the information about the varieties. I do not use any generic pickling cucumber seed packets, but select individual varieties.
Concluding on the best cucumbers to use in pickling
It is because, after years of pickle production, I have been convinced that the choice of variety produces the most significant impact on the outcome.
Pickling cucumbers do not always have to be the easiest to find or nurture but they are worth the effort.
My top recommendation? Begin with Boston Pickling or National Pickling in order to be reliable. After mastering these, you can field test the hybrid varieties such as Calypso or County Fair which have better resistance to disease as well as consistency.
It is important to remember that the combination of the correct selection of the variety, the correct harvesting, and the careful processing constitute the key to perfect pickles.
Get these factors under control and you will be making pickles that can compete with those found in an artisanal deli.
Nothing is as satisfying as cracking open a jar of home made pickles in winter and hearing that pop and savoring the fruits of summer work. With the right pickling cucumber varieties, the proper methods and you will be enjoying this year after year.