Yes! They are also great slicing cucumbers with a tasty flavor.
Pickling cucumbers are generally shorter and stouter than traditional, regular cucumbers. They also have thinner skin, more spines, and drier flesh. However, both varieties can be used fresh for slicing or for pickling.

National Pickling cucumbers greatly benefit from trellising.
As a vining plant, cucumbers grow best with a trellis. Keeping the plant off the ground and growing up a trellis allows for better air circulation and can reduce the potential of disease as well. When grown on a trellis, cucumbers can also produce higher yields.

Prepare brine by bringing water, vinegar, and salt to a boil to dissolve the salt. Put a dill blossom or sprig, 5 black peppercorns, 3-4 cloves of garlic, and a bay leaf at the bottom of each jar. Mix in the rest of your spices and tightly pack your cucumbers up to the neck of the jar. Once the brine has come to a boil, carefully pull it over the pickles leaving about 1/2” space at the top of each jar. For quick pickles allow some time for cooling, then move your jars to the fridge. For long-term storage, process each jar for 15 minutes.
Check out our Planters Library for the full recipe!

Select a fully ripe cucumber. Scoop the seeds and surrounding pulp into a container, add water, and allow it to ferment for a few days. Seeds that will be viable for planting will sink to the bottom. Skim off the floaters and gel on the top of the water. Then, rinse the remaining seeds thoroughly, removing all pulp and debris. Allow the seeds to dry completely before storing.