White Cukes!

[Alan]

I'm wanting to get in another late planting of white cucumbers, unfortunately I haven't found a variety that I particularly like just yet, that is they all seem, well, a bit "unproductive", don't get me wrong, I love the taste, really I do, but there just aren't enough and I don't want to put out a huge field of them to satisfy the small demand my customers have for them. I know that it isn't a pollination or a pollinator problem because by all means I have Straight 8's, SMR 58, and Poinsette 76 everywhere, I just don't see the productivity in the "white beauty" I am growing and I want productivity without sacrificing taste or disease resistance. Does such a thing exist? If not, then say hello to "White Beauty" X Straigh 8
-Alan

[rodger]

Alan, I have a white pickling cucmber that is also excellent for fresh eating no bitterness. It came from my wife's family and given to me by her grandparents 20years ago. Around 1917-1920, my wife's Great Grandfather grew this cucumber under contract for the Mt Olive pickle co. in NC. The cucmbers were grown were we live in Little Mountain SC. They kept seed because it was such a good fresh eating cucumber not to mention the excellent pickling qualities. Since then it has been the only cucmber her familiy will grow and it is the only one I grow because it is so good and productive. I planted 6 hills wit two plant per hill on April 18, I picked the first cucmbers Mid June. They start slow one or two then in a few days 4-6 then 8-12 in about 10days I start picking 2 half bushel peach baskets every 3 days and have been picking that amount since first week in July and still going. They will go most all summer but do wear out do to damage to the plants from picking. So it would be best to stagger the crops a few weeks to keep fresh plants going. Bottom line this is a very productive old commercial variety best pickle size is 3-4 inches and good eating is 6inches. The cucmbers will turn yellow if not under good leaf cover and when get old. The yellow skin has no apperant effect of flavor they will be too big for pickles if turning yellow. MAture size is about 5-6 inches and 3inches in diameter. When allowed to go to seed they will be 6inches long and 4inches in diameter and will turn tan with rough skin. The key to good production is to keep them picked if they get too big the and left on the vine the vines will shut down and start dying. if keep clean picked will be productive for at least 6weeks-8 weeks. I will be more than happy to share seed with anyone for next year. They do take 7-8weeks to start bearing so it is too late for this year and I will have fresh seed this fall. I will bring seed to the AHSC conference in Berea this fall or will mail you some. Here is some pictures.

[redbrick]

Rodger, is this "white Wonder"? I'm trying them this year for the first time, and I must say that I am well pleased with them!

[rodger]

I do not know the name other than it was a commercial variety grown for Mt Olive pickle Co. around 1917-1920. Rodger

[brook]

I'm not a big fan of white cukes; most that I've tried have been on the bland side to say the least.

Earlier this month, however, I was given a sample of Miniature White, by a lady at the Blue Grass Farmer's Market. Loved it! It actually tasted like a cuke.

According to the vendor, seed is available commercially. Unfortunately I didn't ask where, because she gave me some over-ripe ones to save my own seed from.

She said, however, that it was very prolific, well worth growing for market.

[bluelacedredhead]

Rodger, it's difficult to tell from the pictures, but are the pickles made with their skins on? They just look so different from the standard sweet pickles with a green skin and a greenish tinge to the brine..

They are definitely an attractive looking cucumber, at least in my eyes.

[rodger]

The pickles are a dill pickle made with homegrown Dill, cucumbers, garlic and peppers and yes the skin is still on them .We will be making some Bread and Butter Pickles this week. Rodger

[bluelacedredhead]

Mmmmmmmmmmmmmmm, Garlic dills, even better!! Do you find that homemade Dill Slices keep a crunchy texture better perhaps than a spear?
Husband doesn't care for dill pickles but I love them. I would try the slices if I thought they would keep their crispness longer.

And yes, I must try White cucumbers in 2008. I was sent 5 seeds of White Wonder. I didn't plant them though, cuz I also wanted to try Lemon cukes, Armenian Yardlongs and a Japanese variety that a friend brought home from Japan..

Guess I should have rustled up another container and found someplace else on the farm to grow the White's

[Alan]

Rodger,
Those White cukes look delicious. I myself am a white cuke fan and I would love to get some of those seeds from you. I am planning on being at the AHSC conference this fall so I am sure we can do some trading and gifting of seeds to one another, if however I cannot make it to the conference, then I would still love to have some of those seeds!

Brook,

Miniature white is a really good cuke, a friend of mine at market grows them every year and usually gifts me the excess cukes (he doesn't like to stay at market more than an hour or two, he is getting older). Unfortunately I never selll the miniature white's because they go home and are eaten for the most part.

-Alan

[hoosierheightsfarm]

I have to get in on some some of these unusual cultivars you guys have.

Patrick

[bluelacedredhead]

Hoosier, be careful...It's addictive, lol

[rodger]

Hoosier, I would be glad to send you some or anyone else just send me an e-mail [e-mail] Rodger

[bunkie]

we have grown White Wonder and Blonde's Boothby. both were very prolific and one of them, (sorry, can't remember which...will have to go back into my logs), grew really huge and was still edible!

i am going to have to try the White Miniatures. never heard of them before!

will email you rodger for a few seeds and possible trade. your pics look similar to the one's we grew only smaller...

blue, we grow a lot of the Amrneian, Striped Armenian, and Suyo Longs for market and pickling. for 'crunchy' pickles, keep the cukes in iced water for 2 hours, no longer than 8 hours before you jar them with the hot liquid. that's the secret...extreme cold to extreme hot!)

[bluelacedredhead]

Bunkie, Do you process yours? Or use a recipe that doesn't require hot water bath to seal??