Bush Pickle

Family: Cucurbitaceae Vegetable

Planting Schedule

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Crisp as glass and bright as morning dew, Bush Pickle delivers a tight, refreshing snap with a clean, mild cucumber flavor and a pleasantly firm bite.

This pickling cucumber forms compact, uniform fruits that stay wonderfully crisp—ideal for quick-turn jar favorites and for slicing straight from the garden when you want that classic snap. Grow it for dependable harvests around 55 days, with a bushy habit that makes space-saving feel effortless.

Light: Full SunMaturity: 55 DaysHabit: Vine

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Bush Pickle Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Jun 15th	Jun 29th	Aug 23rd – Aug 1st
Zone 2a	Jun 8th	Jun 22nd	Aug 16th – Aug 29th
Zone 2b	May 29th	Jun 12th	Aug 6th – Aug 25th
Zone 3a	May 29th	Jun 12th	Aug 6th – Sep 1st
Zone 3b	Jun 2nd	Jun 16th	Aug 10th – Sep 21st
Zone 4a	May 29th	Jun 12th	Aug 6th – Sep 24th
Zone 4b	May 27th	Jun 10th	Aug 4th – Sep 27th
Zone 5a	May 22nd	Jun 5th	Jul 30th – Sep 30th
Zone 5b	May 18th	Jun 1st	Jul 26th – Oct 5th
Zone 6a	May 15th	May 29th	Jul 23rd – Oct 10th
Zone 6b	May 9th	May 23rd	Jul 17th – Oct 16th
Zone 7a	May 4th	May 18th	Jul 12th – Oct 20th
Zone 7b	Apr 24th	May 8th	Jul 2nd – Oct 28th
Zone 8a	Apr 15th	Apr 29th	Jun 23rd – Nov 5th
Zone 8b	Apr 6th	Apr 20th	Jun 14th – Nov 12th
Zone 9a	Mar 20th	Apr 3rd	May 28th – Nov 26th
Zone 9b	Feb 23rd	Mar 9th	May 3rd – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	12

Culinary Notes

Chef's Note

Built for jars: this variety’s tight flesh holds that “crunch first, flavor second” payoff, so it stays snappy even after brining. Use it in quick pickles or cold-slick salads where the firm bite is the headline.

Best Uses

quick-turn pickles (refrigerator or short brine) where the crunch stays intact
paper-thin slices for salads that won’t go limp
tough-as-a-snack cucumber spears with salt and vinegar
fermented-style brining for a bright, tangy bite

Flavor Profile

clean, mild cucumber flavor aggressively crisp snap refreshing, lightly watery juiciness subtle tang when fermented

Kitchen Pairings

garlic black pepper mustard seeds white vinegar kosher salt

Frequently Asked Questions

What’s the most common disease issue for Cucumis sativus (bush pickles), and how do I control it?

In cucumbers, powdery mildew is a frequent problem, showing as a white-gray coating on leaves and causing them to yellow early. Start control early by watering at the soil line (not on leaves) and ensuring good airflow by spacing plants and removing heavily affected leaves. If it’s spreading, use a labeled fungicide for cucurbits and reapply according to the label’s schedule, especially during humid periods.

How often should I water Cucumis sativus during the main growing phase?

During active flowering and fruiting (roughly weeks 4–8), keep soil consistently moist but not soggy—aim for about 1 inch (2.5 cm) per week total, adjusted for heat and rainfall. For bush cucumbers, water deeply 2–3 times per week in hot weather so moisture reaches the root zone, and let the top 1 inch of soil dry slightly between waterings to prevent root stress.

How can I tell when bush pickles (Cucumis sativus) are ready to harvest?

Harvest for pickling when fruits are firm, uniformly green, and about 3–5 inches long (and still tender), which typically lines up with around 55 days to maturity. Check plants daily once they start producing—overgrown cucumbers turn seedy and soft. Use a sharp snip to cut the fruit from the vine, leaving the plant’s stem intact to encourage more harvesting.