Besides being a crunchy, flavorful salad ingredient, cucumbers are pickles-to-be. So what garden is complete without them?
Cukes grow on vining or bush-type plants; your garden space will determine which varieties have a growth habit that is best suited for your needs. The other factors to consider when choosing the types of cucumbers to grow are how you plan to consume the fruit, and what qualities you seek in the flavor. If you want crisp, fresh cucumbers all summer long, choose a variety with a slower time to harvest. If you plan to make pickles, choose a variety like the Homemade Pickles Cucumber Plant that is mature and ready to harvest in 45 days, and between 2 to 5 inches in length.
Cucumbers like the Dasher II produce copious fruits that are ripe for harvest at 10-12 inches in length, and starting at around 2 months of growth. Some varieties are less acidic and easier to digest.
While you are at it, radishes make great companions for cucumbers. Companion planting means putting compatible plants together to provide benefits to one or both. In the case of cukes, if radishes are planted nearby or interplanted throughout the cucumber bed, they will deter the pesky striped cucumber beetle.
Cukes need a lot of moisture to grow and produce bountiful crops. The vining varieties require a trellis or stake support to allow the fruits to have space to grow. They mature best when allowed some shade underneath the plant’s leaves or from neighboring plants.
Harvest cucumbers when they reach their desired length and before they get too plump, which ensures sweeter fruit and it also keeps the plant producing more throughout the season. Also, never let cucumbers turn yellow, or they’ll develop a bitter or sour flavor and hard seeds and skin texture. The varieties you choose will have a recommended “days to maturity” rating that will tell you when to expect your first ripe fruits.
Wear gloves when harvesting cucumbers. They are covered with tiny prickly spines that can easily be removed with a gloved hand. To remove the fruits from the vine, simply hold the cucumber in one hand, and the stem in the other and snap off at the stem. If the fruit resists, pull the stem from the vine and keep it intact with the fruit.
The more you harvest, the more you encourage the plant to continue its production until the frost hits. Cukes like heat and generally aren’t very frost resistant.
If your cukes are ripening faster than you can eat them, you can store them in the refrigerator for up to a week. Or, you can make cucumber salad by preserving them in a vinegar-based brine, and they’ll keep like that for a week or so, refrigerated. The main thing is to keep picking them as they ripen to encourage the vines to continue providing new fruits.
An easy, refreshing and nutritious cucumber salad can be made combining white vinegar, salt and sugar to taste, added to diced red bell peppers, onions and cukes. Allow flavors to marry overnight. Also, the skin contains many nutrients, so if your garden is organic, don’t peel and discard the best part of the cuke!