Looking for a highly productive cucumber that tastes great fresh or pickled? Then this mild, crisp variety is for you! Fruits measure 7" in length and 2 ½" in diameter and turn from greenish-white to ivory and, finally, to slightly yellow at maturity. This historic variety continues to produce even in hot weather; it was introduced in 1893 by W. Atlee Burpee of Philadelphia from seeds obtained from a customer in New York state and is also known as ‘Albino’ and ‘Long White.’ 58 days.

• Conventional
• Tolerates heat
• Grows well in most regions of the United States

This variety works for:

• Fresh eating
• Pickling

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