Salt and Pepper Cucumber produces high yields of eye-catching, light yellow, 3-5″ fruits that pack an impressive sweetness and crunch. Chefs, csa members, and market customers love its flavor and thin skin that lacks the bitterness of the standard grocery store cucumber. Ideal for fresh snacking with a size, texture, and unique color that also make them a great addition to any pickle batch. Bred by Jason Cavatorta and Molly Jahn of Cornell University and chosen as a 2011 Green Thumb Award Winner. Grown by Saltwater Seeds.
Days to Maturity: 50
Direct seed Salt and Pepper Cucumber after last frost or start indoors 3 weeks before transplant. Optimal soil temperature for germination is 75-85°. Seeding depth: ½”. Plant spacing: 12-24”. Row Spacing: 5-6 ft.
All of our seed is Non-GMO and Certified Organic by Washington State Department of Agriculture. We grow the majority of our varieties here at Deep Harvest Farm on Whidbey Island while we purchase the rest from other small, organic Northwest seed growers. Finally, all of our offerings are open-pollinated (OP) so that you too can save and share seed from these plants!