Parisian Pickling

Cucumber

50d to harvest

Crisp as fresh-cut glass, Parisian Pickling delivers tight, uniform fruits with a cool, refreshing snap and a clean, delicately sweet cucumber flavor. At maturity, the skins shine in a deep, glossy green and hold their crunch beautifully for classic pickling—ideal for bright, tangy jars and quick refrigerator batches. A vigorous vining habit and early 50-day turnaround make it a dependable choice for gardeners who want reliable results and satisfying texture in every harvest.

Crop Dates

Growing note: Frost-free Zone 13b 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

How do I prevent and treat powdery mildew or cucumber beetles on Cucumis sativus (Parisian Pickling) in home gardens?

Check leaves 2–3 times per week for powdery mildew starting as pale, dusty patches—remove badly infected leaves and increase airflow by spacing plants properly and avoiding overhead watering. For cucumber beetles, inspect for adults and frass at the base of plants; use row cover until flowering begins and, if needed, spot-treat adults early in the day to reduce damage before blossoms form.

How often should I water Parisian Pickling cucumbers during the main growing phase, and what soil moisture level should I maintain?

During active vine growth (once plants start running), keep soil consistently evenly moist—aim for a steady dampness at the 2–3 in (5–8 cm) depth without letting it dry out completely. Water deeply about 2–3 times per week in warm weather, then adjust so the surface doesn’t dry and crack; irregular drought followed by heavy watering increases bitter or misshapen fruits.

When are Cucumis sativus ‘Parisian Pickling’ ready to harvest, and how can I tell?

Harvest at about 50 days, when fruits are firm and the pickling size is reached—typically small cucumbers about 3–4 in (7–10 cm) long for best crispness. Pick frequently (every 1–2 days) once they start sizing up, because letting fruits overgrow reduces new fruit set and makes pickles less crisp.