Calypso

Cucumber

48d to harvest

Crisp as chilled glass, Calypso pickling cucumbers deliver a clean, bright snap with a refreshingly mild, subtly sweet flavor. At maturity, the fruits are compact and uniformly sized, with a deep green skin and a finely bumpy texture that holds its character beautifully for classic brining. Grow Calypso for dependable harvests and a garden-to-jar crunch that feels tailor-made for pickling lovers.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Jun 1st
Transplant / Sow Outdoors	Jun 15th
Harvest Begins	Aug 2nd
Harvest Ends	Aug 1st

Crop Details

Trait	Value
Days to Maturity	48
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	12

Recommended Companions

Frequently Asked Questions

How often should I water Cucumis sativus during the main growing phase to prevent bitterness and misshapen fruit?

During active flowering and fruiting (after the first cucumbers form), keep the soil consistently moist but not waterlogged—about 1–2 inches per week depending on heat and rainfall. Water deeply at the base so moisture reaches the root zone, aiming for steady moisture rather than letting beds dry out between waterings, which can increase bitterness and lead to poorly formed cucumbers. Mulch around the plants to reduce rapid moisture swings, especially during hot, sunny days.

When are Calypso pickling cucumbers (Cucumis sativus) ready to harvest?

Pick Calypso cucumbers at about 48 days to maturity, when fruits are firm and crisp and still small for pickling. Harvest when they’re roughly 3–4 inches long (and the skin looks glossy and evenly green), typically every 1–2 days once production ramps up. Leaving them to grow longer reduces crispness and can slow further fruiting.