Developed specially by the National Pickle Packers Association, this variety was made to fit perfectly into a pickle jar! This variety produces an abundance of 5-7 inch cucumbers. Eat them fresh, in salads, or juiced. When turned into dill or bread and butter pickles (wedged or whole), their flavor and crunch are out of this world. Low on seeds, and what seeds are produced are small and don't affect the texture. The cucumber is very tolerant to powdery mildew, but not resistant to it, the national pickling cucumber is far more “resistant” than almost any other pickling variety!