Picklebush

Family: Cucurbitaceae Vegetable

Planting Schedule

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Crisp as a cool morning breeze, Picklebush delivers petite, uniformly straight pickling cucumbers with a clean, bright snap and a delicately sweet, garden-fresh flavor.

The skin stays wonderfully tender and evenly colored, making each slender fruit a reliable choice for quick pickling and relish-style preparations. Grow it for a compact, productive vine that keeps the harvest coming at about 50 days—ideal for gardeners who want dependable results and a satisfying crunch in every jar.

Light: Full SunMaturity: 50 DaysHabit: Vine

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Picklebush 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	Direct Sow	Jun 15th	Aug 4th – Aug 1st
Zone 2a	Direct Sow	Jun 8th	Jul 28th – Aug 29th
Zone 2b	Direct Sow	May 29th	Jul 18th – Aug 25th
Zone 3a	Direct Sow	May 29th	Jul 18th – Sep 1st
Zone 3b	Direct Sow	Jun 2nd	Jul 22nd – Sep 21st
Zone 4a	Direct Sow	May 29th	Jul 18th – Sep 24th
Zone 4b	Direct Sow	May 27th	Jul 16th – Sep 27th
Zone 5a	Direct Sow	May 22nd	Jul 11th – Sep 30th
Zone 5b	Direct Sow	May 18th	Jul 7th – Oct 5th
Zone 6a	Direct Sow	May 15th	Jul 4th – Oct 10th
Zone 6b	Direct Sow	May 9th	Jun 28th – Oct 16th
Zone 7a	Direct Sow	May 4th	Jun 23rd – Oct 20th
Zone 7b	Direct Sow	Apr 24th	Jun 13th – Oct 28th
Zone 8a	Direct Sow	Apr 15th	Jun 4th – Nov 5th
Zone 8b	Direct Sow	Apr 6th	May 26th – Nov 12th
Zone 9a	Direct Sow	Mar 20th	May 9th – Nov 26th
Zone 9b	Direct Sow	Feb 23rd	Apr 14th – 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	50
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)	10

Culinary Notes

Chef's Note

Picklebush is built for pickling: the uniform, tender-skinned cukes keep their snap even after heat and acidity, so your jar doesn’t turn into cucumber mush. Use it when you want a clean, bright bite—think crisp spears and relish that stays teeth-friendly long after the ferment or canning timer runs out.

Best Uses

quick refrigerator pickles
hot-water or vinegar canning for uniform slices
relish-style chopped pickles where texture must hold
cucumber spears for snack-time brine-and-eat

Flavor Profile

clean, bright crunch subtly sweet, garden-fresh flavor tender skin that doesn’t go papery snappy, high-water bite that stays crisp in brine

Kitchen Pairings

garlic black pepper mustard seeds white vinegar fresh thyme tahini or sour cream

Frequently Asked Questions

Why are my Cucumis sativus (picklebush cucumbers) developing powdery white spots, and how do I fix it?

Powdery mildew is a common cucumber issue and shows up as white, powdery growth on leaves, usually after warm days and cooler nights. Remove the most affected leaves, improve airflow by spacing plants, and water at the soil line (not onto foliage) to keep leaves drier. If problems start early, treat with a labeled sulfur or potassium bicarbonate product and repeat according to the label.

How often should I water Cucumis sativus during the main growing phase for steady, non-bitter pickles?

During active flowering and fruiting (most of the ~50-day season), keep soil consistently moist but not soggy—aim for about 1–2 inches (2.5–5 cm) of water per week, adjusted for rainfall and heat. Water deeply 1–2 times per week rather than light daily sprinkles, and mulch to reduce moisture swings that can cause bitter cucumbers. Check moisture 1–2 inches down; if it’s dry there, water.

How can I tell when picklebush cucumbers (Cucumis sativus) are ready to harvest?

Harvest when fruits are small and firm—about 50 days from sowing (or earlier depending on your conditions) and typically at cucumber “pickle size.” Look for deep green color, a firm feel, and seeds that are not fully hardened; if fruits start turning yellow or feeling soft, they’re past peak. Pick regularly (every 1–2 days in warm weather) to keep plants producing.