Tendergreen Burpless Cucumber

This cuke grew like gangbusters; I could hardly keep up with it. I found out it’s best for fresh eating, not preserving. Short-term fridge pickles were okay, but turned to mush for anything long-term and especially not good for fermenting. Don’t let it grow too big, the seeds get very fibrous. Pick young!

I planted this and Boston Pickling last year. The Boston Pickling produced terribly for me, but this Tendergreen Burpless churned out cucumber after cucumber on only 2 plants. We had a large fresh cucumber to eat daily, sometimes 2. My husband loved these and didn't seem to tire of them. They stayed good on the vine for a long time before they went bitter. I ended up using them to start pickling since my Boston's failed. I'd just pick the whole lot, small to big and pickle away. They get soft in hot brines, but made delicious, crunchy fridge pickles. I'll be making room in my small garden for at least one of these every year!

I have 3 Tendergreen plants growing in a large container and I already have had more cukes than we can eat, so, we've started giving them away. Everyone loves them for their crispness and mild flavor. I am amazed at how early we started picking these cukes! I purchased Boston pickler and Dar cucumber seeds from Baker and will use those for pickling. But these Tendergreen cukes excel for fresh eating. This one is a keeper!

Grew them in a converted feeding trough on our deck. With the help of a wood trellis they climbed right up and produced well. The bees loved the flowers and we loved the cucs. We picked when they got to 6" and found them wonderfully tender. 4 plants keep us eating them for lunch and dinner daily. It's like cucumber heaven.

These hearty seeds produced so well for me this year. The cukes were the perfect size, color and had a wonderful flavor. Best cukes I've ever grown.