Most cucumbers are ready to harvest about 50-70 days after germination. [2] X Research source
Cucumbers become bitter and develop tough skins and seeds if left on the vine too long. [5] X Research source
Regular slicing cucumbers are ready when they are about 6 inches (15 cm) to 8 inches (20 cm) long. [8] X Research source Harvest dills are ready at 4 inches (10 cm) to 6 inches (15 cm) long, and pickling cucumbers at 2 inches (5. 1 cm) long. [9] X Research source Large burpless cucumbers are ready at about 10 inches (25 cm), and some types are even longer. [10] X Research source
Wear a pair of gloves to protect your hands from the cucumber’s prickly spines. Be sure to handle burpless cucumbers carefully, as they have thin skins and bruise easily. [13] X Research source
Pickling and slicing cucumbers will keep in the refrigerator for 7 to 10 days. [16] X Research source Hothouse cucumbers can stay in the refrigerator for 1 to 2 days, though the temperature can’t be too low or they will freeze and turn soft. [17] X Research source Pickled cucumbers will be edible for up to 1 year. [18] X Research source
