Cucumber 'Homemade Pickles'

Scientific Name: Cucumis sativus ‘Homemade Pickles’

Common Name: Homemade Pickles Cucumber

Vegetable Types: Pickling cucumber, annual vegetable, vining cucumber

Exposure: Full sun (minimum 6–8 hours daily)

Soil Type: Rich, fertile, well-drained soil with plenty of organic matter; prefers a slightly acidic to neutral pH of 6.0–7.0

Fruit Size: Medium-sized fruit, typically 10–15 cm (4–6 in) long, harvested young for the best pickling quality

Temperature: Best growth between 21–30°C; requires warm, frost-free conditions and soil temperatures above 16°C for optimal germination and growth

Spacing: 30–45 cm (12–18 in) apart

Height: 150–240 cm (5–8 ft) when grown on a trellis; approximately 30–45 cm (12–18 in) if allowed to spread along the ground

Width: 90–150 cm (3–5 ft)

Maturity Date: Approximately 55–60 days from sowing or transplanting

Culinary Uses: Ideal for dill pickles, bread-and-butter pickles, fermented pickles, fresh salads, sandwiches, relishes, and snacking when harvested young

Flavour Profile: Crisp, mild, refreshing, and slightly sweet with firm flesh that remains crunchy after pickling

Companion Plants: Beans, peas, corn, dill, radishes, lettuce, marigolds, nasturtiums, and sunflowers

Resistant To: Angular leaf spot, cucumber mosaic virus, scab, and downy mildew; also demonstrates good tolerance to common cucumber diseases and produces reliably under a wide range of growing conditions.