Wisconsin Pickling Cucumber (Cucumis sativus) Introduced in 1958 by the University of Wisconsin, this ever-bearing heirloom is prized for its superior resistance to scab and cucumber mosaic virus. Vigorous vines produce a steady harvest of small to medium fruits throughout the season, making it a reliable and flavourful choice for pickling or fresh eating.
55–60 days to maturity
25 seeds per packet
