Getting your pickling cucumbers at the perfect ripeness is the single most important step for making crisp, delicious pickles. Knowing pickling cucumbers when to pick is what separates okay pickles from great ones. If you pick them to early, they lack flavor. Pick them to late, and you’ll end up with soft, seedy, bitter pickles. This guide will walk you through the simple signs to look for, so you can harvest your cucumbers at their absolute peak.
Timing your harvest correctly ensures the best texture and taste for all your preserving projects, from classic dills to bread and butter chips.
Pickling Cucumbers When To Pick
The perfect picking window is more about size and feel than a specific number of days. While seed packets often say “50-70 days,” your eyes and hands are the best tools. The goal is to catch cukes after they’ve developed good flavor but before those seeds inside start to mature and harden.
Here’s what you need to check every day during harvest season:
* Daily Harvesting: Pickling cucumbers grow incredibly fast, sometimes doubling in size in just 24 hours. You should check your plants every single day once they start producing.
* Weather Impact: Hot, sunny weather with plenty of water accelerates growth. You might need to harvest twice a day during a heat wave.
* Plant Health: Frequent picking signals the plant to produce more fruit. If you leave overripe cucumbers on the vine, the plant will think its job is done and slow down production.
The Golden Rules of Size and Color
For most common pickling varieties like ‘Boston Pickling’ or ‘National Pickling,’ the ideal size is surprisingly small.
A perfect pickler is typically between 2 and 6 inches long. The sweet spot is often around 3 to 4 inches. At this size, the skin is tender, the seeds are tiny and undeveloped, and the flesh is firm.
Color is your next big clue. A cucumber ready for the jar should be a consistent, medium to dark green. Watch out for any yellowing or orange tints starting at the blossom end (the bottom). This is a sure sign of over-ripeness. The green should be bright and firm, not dull.
The Feel Test: Firmness is Everything
Don’t just look—touch! Gently squeeze the cucumber. It should feel very firm and dense, with no give. If it feels the slightest bit soft or spongy, it’s past its prime for pickling. A firm cuke promises a crisp pickle.
Run your fingers over the skin. For best pickles, you want skin that is still smooth or has very small, tender bumps. Large, tough spines or a waxy feel mean the skin is beginning to toughen, which won’t absorb brine as well.
What About the Shape?
Pickling cucumbers should be nice and blocky, not round or bulbous. A well-shaped cuke will have a good diameter relative to its length, perfect for cutting into even spears or slices. Misshapen or curved cucumbers are usually fine to use, they just might be a bit trickier to pack neatly into jars.
Signs You’ve Waited Too Long
It’s easy to miss a cuke hiding under leaves. Here’s how to know if one has gotten to big:
1. Yellow Color: Any yellowing, especially at the ends, means it’s turning ripe for seed production.
2. Large, Hard Seeds: Cut one open. If the seed cavity is large and the seeds are tough, it’s over the hill for pickling.
3. Puffy or Dull Look: The cucumber may look bloated and the skin loses its vibrant shine.
4. Bitter Taste: Overripe cucumbers often develop a bitter flavor, which will ruin your pickle brine.
Don’t despair if you find a giant one! These are perfect for adding to compost or chopping up for a fresh salad. They’ve just graduated from pickling class.
How to Harvest Correctly
How you pick matters for the health of your vine and your future harvest.
Always use a sharp pair of garden scissors or pruners. Do not pull or twist the cucumber off, as this can damage the delicate vine. Snip the stem about a quarter-inch above the cucumber. Be careful not to nick the main vine.
Harvest in the cool of the early morning when the cukes are full of water and at their crispiest. If you can’t do morning, evening is your next best bet. Avoid harvesting in the hot afternoon sun if possible.
What to Do After Picking
Your job isn’t done once they’re in the basket! For the crispiest pickles, process your cucumbers as soon as you can—ideally within 24 hours. The sooner you pickle them, the better the texture.
If you must wait, store them unwashed in the refrigerator. Do not let them sit out at room temperature, as they will start to soften and lose moisture. Some gardeners like to soak harvested cukes in a bowl of ice water for an hour or two before pickling to really boost crispness.
Choosing the Right Varieties for Pickling
Starting with the right type of cucumber makes all the difference. Pickling varieties are bred to have the right size, firm flesh, and fewer bitter compounds.
Great choices include ‘Boston Pickling,’ ‘National Pickling,’ ‘Calypso,’ and ‘Parisian Gherkin.’ These are different than long, thin slicing cucumbers, which have thinner skins and often hold more water.
Can You Pickle Slicing Cucumbers?
You can, but the results are often less crisp. Slicing cucumbers have thicker skins and larger seed cavities. If you use them, choose very young, firm fruits and consider adding a grape leaf or a bit of pickle crisp (calcium chloride) to your jar to help with firmness. It’s better to use the proper type though.
Your Step-by-Step Harvest Checklist
Follow this simple list each time you go to the garden:
1. Check Daily: Make it part of your morning or evening routine.
2. Look for Size: Aim for 2-6 inches, preferring the 3-4 inch range.
3. Check Color: Ensure it’s a uniform, bright green with no yellow.
4. Perform the Squeeze Test: It should be rock hard.
5. Inspect the Skin: It should be tender, not tough or waxy.
6. Use Tools: Snip the stem with pruners; don’t pull.
7. Process Quickly: Get them pickled or into the fridge fast.
FAQ: Common Questions About Picking Pickling Cucumbers
Q: How big is to big for a pickling cucumber?
A: If it’s longer than 6 inches or starting to turn yellow, it’s probably to big for ideal pickling. The seeds will be well-developed.
Q: Can I pick them when they’re very small, like gherkins?
A: Absolutely! Picking them tiny (1-3 inches) makes for wonderful cornichons or sweet gherkin pickles. They will be extra crisp.
Q: Why are my homegrown pickles sometimes soft?
A: Soft pickles are usually caused by 1) using overripe cucumbers, 2) not removing the blossom end (which contains enzymes that cause softening), or 3) not processing them quickly enough after harvest.
Q: What time of day is worst for harvesting?
A: The heat of the afternoon is the worst time, as the plants are somewhat stressed and the cucumbers may be slightly dehydrated.
Q: My cucumber is slightly yellow on one end. Is it still usable?
A: It’s best to compost it. The yellowing indicates maturity and bitterness that can affect your whole batch of pickles. It’s not worth the risk.
Mastering the art of pickling cucumbers when to pick is a simple skill that comes with practice. Trust your senses—look for that bright green color, feel for that satisfying firmness, and act fast. Your reward will be jars full of the crunchiest, most flavorful homemade pickles you’ve ever tasted, straight from your garden.