Sumter

Cucumber

52d to harvest

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.

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	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

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.