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A variety of the earlier Telegraph Cucumber and a great choice for cooler climates producing fruits into the Autumn.
Mid green fruits which are very straight, crisp and well flavoured.
Allow the cucumber fruit to ripen on the vine until past eating quality. Remove and then leave for a further 20 days in a dry warm place.
Cut cucumbers in half lengthwise to extract the seeds. Scoop out seeds and any surrounding pulp from the seed cavity.
Allow seeds and jelly-like liquid to sit in jar at room temperature for 3 or 4 days. Fungus will start to form on top. Stir daily. Jelly will dissolve and good seeds will sink to bottom while remaining debris and immature seeds can be rinsed away. Spread seeds on a paper towel or screen until dry.
Store in an airtight container.