Boston Pickling

Cucumber

50d to harvest

Crisp as fresh-cut glass, Boston Pickling cucumbers deliver a bright, snap-forward bite with a clean, mildly sweet cucumber flavor and a tender, thin skin that stays pleasantly crisp. At maturity, the fruits are compact and uniformly sized, ideal for pickling with a satisfying crunch that holds its character. Grow this dependable 50-day variety for a garden-to-jar harvest that’s as rewarding to grow as it is to savor.

Crop Dates

Growing note: Frost-free Zone 11a supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	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

Frequently Asked Questions

Why are my Boston Pickling cucumbers getting powdery white spots, and what can I do quickly?

Powdery mildew shows up as dusty white patches on leaves, usually after the plants are established (often around mid-season, near day 30–50). Remove the worst affected leaves immediately, improve airflow by thinning any overcrowded vines, and treat with a sulfur-based fungicide or a potassium bicarbonate spray according to the label. Keep leaves as dry as possible by watering the soil only, not the foliage, especially in the morning.

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

During fruiting (roughly weeks 4–7, when you start seeing pickling-size cucumbers), keep the soil consistently moist but not soggy—about 1 inch (2.5 cm) of water per week, split into 2–3 deep waterings. Check by feel: the top 1 inch of soil should be slightly damp, and the soil should not dry out completely between waterings. In hot spells, you may need to water more frequently to prevent misshapen or bitter pickles.

How do I know when Boston Pickling cucumbers are ready to harvest?

Harvest when fruits are about 3–5 inches long and still firm, usually starting around day 50 (often a little earlier depending on heat). Pick regularly—every 1–2 days—because cucumbers left too long quickly turn seedy and less crisp for pickling. If you can easily insert a fingernail and the color is still deep green (not yellowing), they’re at peak pickling size.