Early Russian (a.k.a. Russian Pickling, Early Russian Heirloom) is a tough-as-nails heirloom from pre-revolutionary Russia (some sources trace it to the 1850s). It was brought to North America by Russian and Ukrainian immigrants in the late 1800s and quickly became a favorite in cold-climate areas because it laughs at cool, cloudy summers that shut down most other cucumbers.
 
Key Characteristics
Fruit: Small, blocky, 3–6 inches long × 1.5–2 inches thick. Thin, tender skin that ranges from pale green to golden-green with black spines (spines rub off easily).
Flesh: Very crisp, never hollow-centered, small seed cavity that stays tender even when fruits get a bit oversized. Mildly sweet, never bitter.
Days to maturity: Extremely early – 48–55 days from transplant, often the first cucumber ready in northern gardens.
Plant habit: Compact to medium vines (4–6 ft), not overly rampant. Starts fruiting when the vine is still tiny.
Cold & heat tolerance: One of the most cold-tolerant cucumbers in existence (will set fruit at 50–55 °F nights); also handles heat well once established.
Disease resistance: Good field resistance to common cucumber diseases, especially in cool conditions.
Best uses: Classic for dill and bread-and-butter PICKLES (pick at 2–4 inches); superb fresh eating or salads when harvested at 4–6 inches (surprisingly sweet and crunchy for a pickler).

Sold in a 3 - pack.

Photo from Greta's Family Garden