These unwelcome compounds often are concentrated at the stem end of the fruit and just under the skin, so cutting off the stem end and then peeling the fruit slice from the blossom end towards the stem end may remove most of the unwelcome taste.
The storage life of various types of vegetables can be extended by several days or even months by keeping them at recommended temperature and humidity levels. Fall is the perfect time to plant hardy, spring-flowering bulbs. Garlic is planted late in the fall, before the soil freezes. It is easy to grow, takes very little space and is a true treat. Grow some yourself this fall to enjoy next year! Breadcrumb Home Harvesting Cucumbers. Figure 1. Pickling cucumbers.
Top: An overripe pickling cucumber. The fruits ripen at different times on the vine, but it is essential to pick them when they are ready to avoid a bitter flavor that develops in cucumbers that are left on the vine too long. Seed packets list the approximate size of the cucumbers and the number of days until harvest from the germination date, which gives you a general idea of when they will be ready to harvest.
Watch for the first female flowers to open—they're the ones with the miniature cucumber right beneath the flower—and expect ripe fruit in 8 to 10 days. Check the vines daily after they start to produce. Cucumbers grow quickly. A cucumber is ready when it is the size and color of a ripe cucumber of its variety. Most cucumbers develop a deep green color, but some cultivars have a white or yellow tint or a dappled appearance, so check the tag or seed packet.
The best time to harvest cucumbers depends in large part on the variety you are growing and how you plan to use the cucumbers. Here are some general guidelines:. If you are harvesting pickling cucumbers to make sweet pickles or gherkins, harvest them when they are about two inches long. If you plan to make dill pickles, a good rule of thumb is to harvest when the cucumbers are three to four inches long.
Most slicing cucumbers for fresh eating should be harvested when they are seven to nine inches long and have a dark green color. If they get much larger than this, they'll be bitter and won't have a pleasant texture.
When you pick cucumbers, leave a small, one-inch section of stem attached to the cucumber. This prevents the stem end from rotting in storage if you won't be using the cucumber right away. The easiest way to do this, and the least stressful for the plant, is to cut the cucumber off the vine with a sharp knife or pruners.
If you twist or pull on the vine, the plant can be damaged. Wear gloves when you harvest cucumbers. Some of them, particularly pickling varieties, are prickly. Store picklers in a cool, dark place for as long as five days before pickling them. Cucumbers will always freshest when you eat them as soon as possible after picking.
You can store most cucumbers in the refrigerator crisper bin for up to three days. Place them in loose plastic, or perforated bags. Another way to store cucumbers in the refrigerator is to use paper towels to wrap each cuke separately and toss them in a bag.
Then, put it into the refrigerator crisper bin. Some gardeners swear that this method works that best and that it keeps cucumbers fresh for up to a week. Watch this video by Cooking Light to learn more about how to store cucumbers so they stay fresh longer. Read also our other articles about when to harvest basil and onions. Read more. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
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