Pickling Cucumbers are grown by:

Our cucumbers are grown on raised beds covered with special
blue plastic (mulch) to increase the soil temperature.
To get early cucumbers, we start them in our greenhouse and
transplant them out in early June. Then we cover them with
a perforated plastic tunnel to help them produce earlier and
survive through inclement cold weather. We use a drip
irrigation system under the plastic mulch to water the
cucumbers. The cucumbers will be washed and sized so you
can choose the size you want: pickling, bread and butter
or relish. Our cucumbers are pesticide free.

Special orders are filled on a first placed basis.
Do not delay getting your cucumbers as the season slips by fast.

Dill Pickle Recipe
Brine:
12 cups water
2 cups vinegar
½ cup coarse pickling salt
Pack jars with washed cucumbers and two heads of dill.
I like to use the heads that are flowering (yellow) but
not gone to seed. Add a clove of garlic to pints and
two cloves to quart jars. Bring brine to a boil, pour
over cucumbers. Seal jars, process for 10 minutes in
hot water bath. Makes about 16 pints.

Slicing Cucumbers are grown by:

Our slicing cucumbers are on a raised bed covered with a special
blue plastic (mulch). Cucumbers become bitter from not being
watered enough; ours are watered through a drip irrigation system.
Our slicing cucumbers are pesticide free.

Richard’s favorite serving of cucumbers is sliced cucumbers with
vinegar poured over and left it sit for 20 minutes.

Mini Cucumbers are grown by:

The variety we grow is called Jawell.  We start harvesting April and pick until November.  We don't use herbicides or pesticides.  They have great flavour and are really convenient for adding to lunches and a great snack!