| Pro Tip: • Use open pollinated or heirloom cucumbers. Do not use supermarket bought, as they won’t produce the vegetable you expect. It’s best to ask a neighbor or a friend for a cucumber from their yard. |
It’s simple to save your cucumber seeds for planting next season.
Step 1 – Harvest the Seeds
Cut open a ripe cucumber and scrape out the seeds.
There is a jelly like substance on the outside of the seed. This is a germination inhibitor that prevents the seeds from germinating too early so that seedlings don’t emerge in the fall or winter. We want to remove this by fermenting the seeds in water for a few days.
Step 2 – Fermenting the Cucumber Seeds
Place the seeds in a jar or cup and top off with water.
Cover cup with a breathable top – use can use a paper towel and rubber band to hold it in place – and leave it for 2 to 5 days.
Swirl the container gently once in a while to help loosen the jelly coating.
The seeds are ready for cleaning when the pulp floats to the top, leaving most of the seeds at the bottom. The liquid will be stinky because of the fermentation.
Step 3 – Cleaning the Cucumber Seeds
There will be some scum and even may have some mold developing in the liquid. Skim this off then pour the seeds into a metal strainer. Under running water, rinse the seeds, and use your fingers or the back of a wooden spoon to remove any remaining pulp while the seeds are in the strainer.
Step 4 – Drying the Cucumber Seeds
Place the seeds onto a paper towel to soak up any remaining liquid.
When mostly dry, place the seeds onto a paper plate and let them fully dry in a warm place out of direct sunlight. It will take two to three weeks for them to fully dry. You can use a fan to help speed up the drying.
Once dry, transfer them into an envelope and label and date it. Store them in a dry area. They can keep up to five years if stored well.
No more store bought cucumbers next season!
