Cucumbers are ready for harvest 45-65 days after the seeds were planted. Start picking when they reach 1.5 to 2 inches in length. Picking smaller fruit will encourage higher production.
require pollinators. Poorly pollinated cucumbers tend to be small or curly and can appear if the weather is rainy.
Storage and Use
Cucumbers will store in the refrigerator for up to 5 days. If individually wrapped in plastic, they may last up to 2 weeks.
Storing cucumbers with fruit that give off ethylene, such as apples, can cause yellowing.
Cucumbers are not typically frozen.
If making pickles, hot or fresh pack the cucumbers leaving 1/2 in head space for fermented pickles and 1/4 head space for quick process pickles. Process in a boiling water bath for 10 minutes for pints and 15 minutes for quarts.
References
Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service
Little Broken. 2018. Greek Cucumber Salad. https://www.littlebroken.com/2017/06/14/greek-cucumber-salad/ (accessed 15 June 2018)
Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.
Rombauer, I.S. M.R. Becker, and E. Becker. 2006. Joy of Cooking. Scribner. New York, New York. Pg 167.
Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois.
RECIPE: CREAMY CUCUMBER SALAD
Toss together in a colander:
2 medium cucumbers, thinly sliced, peeled if desired
2 teaspoons salt
Let stand and drain for 45 minutes. Press the excess water out of the cucumbers and place in a bowl. Add:
2/3 cup sour cream or plain yogurt
1 teaspoon fresh lemon juice
And toss well. Garnish with:
1 teaspoon chopped dill, basil, or tarragon. Additional optional ingredients:
Thinly sliced red onion
Lemon Juice
Oregano
Garlic
Makes 4 Servings
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