These Salt and Pepper cucumbers contain vitamin C and vitamin K.

Salt and Pepper cucumbers are small, squat, and cylindrical, roughly 7-12 centimeters long and have a crisp texture and a mild, pleasant flavor.

These cucumbers were carefully chosen due to the combination of disease resistance and a quality flavor. The appearance of the immature cucumber with its white skin and black spines was the inspiration for the name "Salt and Pepper." They get darker the longer you leave them on the vine.

Salt and Pepper cucumbers are best suited for eating fresh and pickling. They can be sliced or chopped and used in salads, cold pasta dishes, as a garnish, or served as an hors-d'oeuvre. It can also be pickled and consumed by itself or sliced and placed on sandwiches, burgers, and in relish. Salt and Pepper cucumbers pair well with herbs such as oregano, dill, mint, sage, and rosemary, broccoli, celery, kohlrabi, okra, radish, zucchini, and peas. They keep up to a week fresh or up to a month when preserved and stored in the refrigerator.

Salt and Pepper cucumbers have an improved flavor, are resistant to disease, and are resistant to powdery mildew.

Developed at a college not far from me, Cornell University, using varieties bred specifically for disease resistance . Today Salt and Pepper cucumbers can be found growing in home gardens and at local farmer's markets iall over the United States.

Organically grown

Package 20 seeds

Planting: Wait until soil is warm, at least 70°F (21°C). Cucumber seeds will not germinate at a soil temperature below 50°F (10°C). Sow 2 seeds/ft., 1/2" deep, in rows 6' apart. Thin to 12" apart.

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