Sumter

Family: Cucurbitaceae Vegetable

Planting Schedule

Provide your location or planting zone to unlock dates and add Sumter to a garden.

Crisp as glass and bursting with cool, fresh snap, Sumter pickling cucumbers bring a clean, bright flavor with a subtly sweet edge.

At maturity they form compact, uniformly sized fruits with a bumpy, dark-green skin that holds its character beautifully for classic pickling preparations. Grow them for reliable harvests and a satisfying crunch that shines in brined jars and tangy relishes alike.

Light: Full SunMaturity: 52 DaysHabit: Vine

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Sumter 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 1st	Jun 15th	Aug 6th – Aug 1st
Zone 2a	May 25th	Jun 8th	Jul 30th – Aug 29th
Zone 2b	May 15th	May 29th	Jul 20th – Aug 25th
Zone 3a	May 15th	May 29th	Jul 20th – Sep 1st
Zone 3b	May 19th	Jun 2nd	Jul 24th – Sep 21st
Zone 4a	May 15th	May 29th	Jul 20th – Sep 24th
Zone 4b	May 13th	May 27th	Jul 18th – Sep 27th
Zone 5a	May 8th	May 22nd	Jul 13th – Sep 30th
Zone 5b	May 4th	May 18th	Jul 9th – Oct 5th
Zone 6a	May 1st	May 15th	Jul 6th – Oct 10th
Zone 6b	Apr 25th	May 9th	Jun 30th – Oct 16th
Zone 7a	Apr 20th	May 4th	Jun 25th – Oct 20th
Zone 7b	Apr 10th	Apr 24th	Jun 15th – Oct 28th
Zone 8a	Apr 1st	Apr 15th	Jun 6th – Nov 5th
Zone 8b	Mar 23rd	Apr 6th	May 28th – Nov 12th
Zone 9a	Mar 6th	Mar 20th	May 11th – Nov 26th
Zone 9b	Feb 9th	Feb 23rd	Apr 16th – 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	52
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	70
Min Night Temp (°F)	55
Harden Off (days)	10

Culinary Notes

Chef's Note

Sumter picklers are built for crunch—small, uniform, and texturally stubborn in vinegar, so they don’t collapse into softness the way juicier cucumbers can. Use them for brined jars and relishes where you want that cool snap first, then the bright, tangy finish.

Best Uses

quick refrigerator pickles where you want maximum snap
traditional kosher-style-style brining for a tight, non-mushy bite
finely chopped relish that keeps a crisp edge under tangy sauce
sliced fresh-on-the-cutting-board snacking with salt and vinegar

Flavor Profile

ice-cold crunch clean, bright cucumber flavor subtly sweet finish snappy bumpy skin that stays textural in brine

Kitchen Pairings

garlic black pepper white vinegar mustard seed fresh dill weed sesame oil

Frequently Asked Questions

What’s a common pest or disease for Cucumis sativus (cucumber), and what should I do?

Cucumber beetles are a major pest for Cucumis sativus and can also spread bacterial wilt. Use floating row cover right after sowing and remove it only when plants flower, then treat early with insecticidal soap or a targeted organic beetle control if you see adults. Also watch leaves for powdery mildew—remove badly infected leaves and improve airflow (don’t crowd plants) to slow spread.

How often should I water cucumbers during the main growing phase?

During the main fruiting period, keep soil evenly moist—typically about 1–1.5 inches (2.5–4 cm) of water per week, adjusted for heat and rainfall. Water at the base in the morning so foliage stays dry, and don’t let the soil swing from dry to soggy because cucumbers can bitter and drop fruit. Mulch helps maintain consistent moisture around the root zone.

How can I tell when Cucumis sativus is ready to harvest?

Harvest cucumbers about 50–55 days after sowing when fruits reach the expected size for your plant and the skin is firm and glossy. Use your fingertips to avoid a dull, soft feel—overgrown cucumbers become seedy and less flavorful. Check plants every 1–2 days during peak production so you don’t miss the window when they’re at best eating quality.