Muncher cucumbers
Muncher cucumbers
Munchers seem to have it all. Considered a slicing cucumber when mature, this variety can also be harvested for pickling when they’re young and smaller. But wait, there’s more—the Muncher cucumber is also burpless and seedless! The Muncher’s skin is thin and edible and the flesh is crunchy and sweet. This cucumber is definitely a crowd-pleaser!
Sun Exposure
- Full sun (six to eight hours)
Soil pH
- 6.5 to 7.0
Hardiness Zones
- 3 to 11
Spacing
- Plant 2 to 4 feet apart
Moisture
- Water deeply 1 inch a week to keep soil evenly moist
Notes
- 8 to 10 inches long and 2 to 3 inches wide when mature
- Crispy and crunchy
- Thin, edible skin and sweet flesh
- Burpless and seedless
- Great for salads, soups, and snacks—young fruit can be pickled
Have you tried growing Muncher cucumbers? How do you use them? Please tell us your experiences growing Muncher cucumbers.
Have gardened for nearly 50 years and therefore tried many different varieties. Settled on muncher 4 years ago and now is all I plant. It truly is burpless and can be used for sliced pickles even after mature. It really does have it all. Would like to know how to save seed even though is “seedless”.
I agree. Muncher cucumbers are a fantastic variety and well worth trying to propagate from your own seeds.
To collect seeds, slice open a ripe cucumber and scoop out the tiny seeds into a mason jar filled with water. After a few days you should see some seeds sink to the bottom of the jar. These are the ones you’ll want to save.
Dry the seeds on a paper towel for 3 to 4 weeks then store them in an airtight jar away from direct light.
Good luck and let us know if you have success!