The first time I grew pickling cucumbers, I realized I had no idea when to pick them. It sounds silly because it seems like it should be obvious, right? I'd look at the tiny cucumbers, wondering if they were too small. I'd look at the slightly larger ones, thinking they seemed much bigger than the ones in jars at the grocery store.
After a few growing seasons and some chats with experts, I now confidently know when to harvest pickling cucumbers. I hope to help you do the same.
Let's start with the two main types of cucumbers to get on the same page.
Pickling vs slicing cucumbers
There are two main types of cucumbers: pickling and slicing. Either type of cucumber can be pickled, but pickling cucumbers work out better.
Pickling cucumbers are meant to be harvested when smaller, of course. But compared to slicing cucumbers, they have thinner skin, firmer (crunchier!) flesh, smaller & less seeds, and less bitter.
Slicing cucumbers won't be as crunchy and the skin can end up tougher - which isn't as noticeable when making relish. They differ in shape and color as well.
Pickling cucumbers are usually shorter and thicker (stockier), which are better proportions for gherkins and pickle spears. They are usually lighter in color than the typical dark-green slicing cucumbers. Pickling cucumber colors are usually a creamy light green to a medium green with bumpy, spiny skin.
When to harvest cucumbers for pickling
While you can let pickling cucumbers get large for use on sandwiches, and you can harvest slicing cucumbers early for pickling, I'm going to focus on their intended uses.
If you want to know when to harvest pickling cucumbers, specifically for pickling, this article is for you. The ideal harvest size depends on how you want to pickle them: gherkins, slices, or spears.
Harvesting for gherkins
Pickling cucumbers can be harvested when quite small and still have thin skin and crispy flesh.
If you want to make gherkins, you'll need to pick the cucumbers when they are quite small, so they can be pickled whole. Harvest when they are about 1.5 - 2" long, about the length of your thumb.
At this small size, they will look extra bumpy and spiky, and that's normal. The cucumbers should also be firm and greenish in color (even light green). They should not be yellow, an indication that something went wrong during the growing process like lacking pollination, under-watering, or heat stress.
Harvesting for sliced pickles / pickle chips
If you're looking to make bread & butter pickles, or sliced dill pickles, you'll want to let cucumbers grow until they are wide enough for perfect slices - about 1.25 - 1.75" across.
One way to know when to harvest them is when they are just slightly smaller than a spice jar. For reference, most spice jars are about 1.75" thick and 4" long.
Some varieties are shorter and thicker, while others are longer and slightly narrower. Because of this, I like to pick them based on the diameter, rather than length.
For making sliced pickles, harvest the cucumbers when they have a diameter of about 1.25 inches. At that size, their length will likely be about 3.5 long. Another way to test for size is grab a plant tag from the ground (standard ones are 4" long), and compare that to the cucumber.
The highest standard for pickling cucumbers, set by the USDA, is a diameter of 1.25 inches and no longer than 3.5 inches. The grade below that can have a diameter of up to 1 ⅞th inch and no longer than 5.5 inches.
Since you aren't worried about commercial production, you can also use misshapen cucumbers for sliced pickles. No one will be the wiser!
Harvesting cucumbers for spears
Pickle spears are typically canned in pint-sized mason jars. Those jars are about 5.25 inches tall, so pick your cucumbers when they are shorter than the jar. For spears, the cucumbers can be about the size of a spice jar, or slightly larger.
Harvest the cucumbers when they are about 4 - 5 inches long. The blossom end is removed before pickling because it contains enzymes that can soften the cucumber as it is stored.
Most gardeners I know don't purposefully harvest their cucumbers for spears, instead they use ones that accidentally grew too large for spears. It works out in the end!
If the cucumber gets too long, well over 5 inches, you can cut them shorter and still make spears that fit in a pint-sized mason jar. Don't use ones that are too thick without slicing them down, as most canning recipes are tested on a specific size - the brine might not penetrate larger spears properly.
What to do with overgrown cucumbers
Sometimes your pickling cucumbers will get too big for pickling. You can use them in a pickle relish or simply use them fresh like you would a slicing variety.
However, if the cucumbers have turned yellow, they won't be good to eat. The yellow (or sometimes orange) color is likely a sign the seeds inside are fully mature. That means you can save the seeds to use next year if you're only growing one kind.
Keep in mind that if you are growing multiple varieties, there's a good chance they have cross pollinated and the seeds won't be true to the original type.
Harvesting tips & tricks
The best time to pick cucumbers is in the morning or evening - basically when it is cooler outside. The heat from the sun can cause them to turn slightly limp, which I notice more for smaller cucumbers. Have you ever noticed how the leaves turn limp on hot days? A similar effect happens to the cucumbers, just much less obvious.
Cucumbers need to be cut from the vine rather than pulled or twisted. They hang on really tight and pulling can tear at the main vine, which would be bad.
But I get it, there will be times you're in the garden without a knife or scissors and you'll want to pick it where you stand. I know, because I'm in that scenario more than I care to admit. I often have luck twirling the cucumber in one direction until the stem connecting breaks. It usually breaks after 5 or 6 twirls.
How to store cucumbers until you have enough
Unless you plant a lot of vines, you'll probably be picking only a few cucumbers at a time. If you have the time, you can turn those 2-3 cucumbers into refrigerator pickles right away. I fit about 1.5 -2 cucumbers in a pint-sized jar for slicing or spears.
Despite your best intentions, you probably don't have time to make pickles every day. In that case, store your cucumbers in the crisper drawer of your fridge and use them as soon as possible.
Cucumbers don't actually like being stored in the fridge, so use them within 24 hours if you can, but no longer than 2-3 days. Over time, they will lose water content and start to deteriorate.
You might be wondering if storing them on the counter is a better option. Unfortunately, it is not. As explained by the University of Minnesota's article on pickle troubleshooting, "Cucumbers lose moisture quickly; even one day at room temperature may lead to hollow-centered or shriveled pickles."
Ideal storage & chilling injury
Cucumbers are best stored between 50-55°F (10-13°C) with 95% humidity, but those conditions are difficult to replicate in our typical houses. An unconditioned basement can be close in temperature, but not humidity.
Common wisdom says to store cucumbers in the fridge, which is around 35-38°F (1.5-3.5°C). But this isn't ideal either because they are sensitive to temperatures below 50°F (10°C) as noted in this study, "Cucumbers are chilling-sensitive and are injured if held at temperatures< 10C [50°F] for more than 3 days."
Chilling injury results in dark spots and wet, sunken areas. They can form during storage, but is most often accelerated (and noticed) when warmed up to room temperature for selling in the grocery store.
- Source: Cabrera, R. M., & Saltveit, M. E., Jr. (1990). Physiological Response to Chilling Temperatures of Intermittently Warmed Cucumber Fruit. Journal of the American Society for Horticultural Science jashs, 115(2), 256-261. Retrieved Jul 28, 2024, from https://doi.org/10.21273/JASHS.115.2.256
Pickle recipes
Now that you've harvested your cucumbers, it's time to make some pickles. There are two main types of pickle recipes:
- Refrigerator pickle recipes
- Recipes for canning pickles
Refrigerator pickles need to be stored in the fridge and generally last 3-6 months. Some guidelines say they are at their best within 6 weeks, getting softer the longer they are stored. I haven't done a rigorous enough test to confirm that statement.
Not only are refrigerator pickles quicker to make, they result in crispier pickles. The reason is they aren't subjected to the 10+ minutes of boiling in a hot water bath, which will soften them no matter how hard you try.
However, canning pickles has a big upside - they are shelf stable. They last all year, they don't take up precious space in your fridge, and make great gifts (if you run in the right circles, ha).
Refrigerator pickle recipes
The typical dill pickle uses fresh dill and only the tiniest amount of sugar, so that the end flavor is sour. Bread & butter pickles are the opposite - they use no dill and a lot of sugar for a sweet flavor.
- Standard dill pickle recipe by Once Upon a Chef (400 reviews) - uses standard spices including coriander seeds, mustard seeds, fresh garlic cloves, and fresh dill
- Spicy dill pickles by Chili Pepper Madness - uses honey in place of sugar, bay leaves, chili flakes and a fresh spicy pepper.
- Bread & butter pickles by Brown Eyed Baker - uses white sugar, brown sugar, apple cider vinegar, along with mustard seeds, celery seeds, and turmeric.
Canning recipes
There isn't a lot of variation among canning recipes because they need to be tested for safety. I have found several good resources for you to check out.
- Sweet gherkin pickles from the National Center for Home Food Preserving - it's a multi-day process. It includes a lot of different spices: turmeric, celery seeds, cinnamon sticks, fennel, and vanilla
- Penn State has a long list of recipes for canning, including dill pickles, bread & butter, and pickle relish.
More garden resources
No matter how long I've gardened (over two decades), I have new questions every year. Just when it seems like I should be an expert, another problem pops up, or I grow a new type of fruit or vegetable.
I enjoy learning year after year and sharing that knowledge with you. If you have questions, please leave a comment or contact me. I read every email!
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