Salt and Pepper cucumbers are pale yellow to white with dark black spines giving the cucumber a 'salt and pepper' appearance. The skin darkens to a deeper yellow as it matures. The meat of this cuke is greenish yellow and has a low seed to flesh ratio. They are crisp and taste just like cucumbers - ya think.
They were bred by Cornell University partially for their disease resistance, the novel coloration was an added side effect.
The parent cultivars are Marketmore 97 and an heirloom variety 'Boothbys Blonde'. They are resistant to powdery mildew, this resistance is not found in similar varieties.
Classified as a slicing cucumber they are also suitable for pickling.
Germination: 7 to 10 days.
Maturity: Roughly 50 days
USDA Zones: 3 to 9
Depth: 1/2 inch deep.
Spread: 36 to 60 inches. Spread varies dependent on Planting system used, mounds, trellis etc.
Yield: Slightly Above Average
For Direct seeding daytime temps should be above 70 but not much higher than 85 F at least a week following the last frost. You may need to thin out some of the weaker plants as they begin to develop.
Plant cucumber seeds 1/2 to 1 inch deep and thin the seedlings to one plant every 12 inches in the row or to three cucumber plants every 36 inches in the hill system.
Plant cucumber transplants 1 to 2 feet apart in rows 5 to 6 feet apart when they have two to four true leaves
For greenhouse or Hydroponic Cucumbers it is best to prune to one central leader on each trellis.