Cucumbers
For pickling: Harvest sweet pickles when they are 2 to 4 inches long and dills at 3 to 6 inches. Check out our recipe for Refrigerator Pickles.
For slicing: Cut from vine when cukes are a deep green, the seeds are still soft, and the fruit is 6 to 8 inches long. (Some Armenian and Japanese varieties reach 20 inches!)
“Don’t let cucumbers grow too big, because the seed cavities will get more developed, which makes them less crispy and more bitter,” advises Debbie Leung, OG Test Gardener in Olympia, Washington.
Leave a short stem and harvest often.
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