The Boston Pickling cucumber is an open-pollinated heirloom variety, first documented in the late 1800s. It remains a standard for homemade pickles due to its high yield and desirable characteristics. This variety is bred to produce short, blocky fruit with firm, crisp flesh and thin skin, attributes highly valued in the pickling process. Size is the most important factor, as it directly impacts the quality of the finished pickle, influencing texture, seed development, and flavor.
Optimal Dimensions for Pickling
The ideal size for a Boston Pickling cucumber depends on the intended final product, but the goal is always to harvest the fruit when it is small and immature. For a true gherkin pickle, which is pickled whole, the fruit should be picked when it is only 1.5 to 2 inches long. This size ensures the skin is tender, the flesh is solid, and the seeds are virtually undeveloped.
The broadest range for quality pickling is between 2 and 5 inches in length, allowing the fruit to fit into standard jars for making slices or spears. Pickling cucumbers must be harvested much more frequently and at a younger stage than slicing varieties, which are often picked at 6 to 8 inches. Allowing the fruit to reach 6 inches is the upper limit for good pickling quality, as the seed cavity begins to enlarge noticeably past this point.
Factors That Influence Final Size
The rate at which a Boston Pickling cucumber grows is influenced by cultivation practices and environmental conditions. Consistent and deep watering is necessary to prevent stress, as irregular moisture levels can lead to stunted or misshapen fruit. The plant requires about one to two inches of water per week, which helps ensure uniform and rapid growth toward the optimal size.
Temperature plays a major role, as cucumbers thrive in warm conditions with optimal soil temperatures above 70°F. Excessive heat can accelerate the growth rate significantly, causing the fruit to pass the ideal pickling size quickly. Nutrient balance is also a consideration; while the plants are heavy feeders, too much nitrogen encourages excessive vine growth at the expense of fruit production. The most effective way to control the size of the harvested fruit is through frequent picking, often requiring a daily harvest during peak summer production.
The Consequences of Delayed Harvest
If a Boston Pickling cucumber is left on the vine past its optimal pickling size, typically 6 inches or more, the fruit undergoes undesirable changes. The most immediate consequence is a degradation of texture, as the thin skin thickens and toughens. The flesh also loses its crispness, becoming softer and more watery.
The seeds inside the cucumber mature rapidly once the fruit exceeds the ideal dimensions, becoming hard and large. This is a major detriment to the quality of a pickle. The flavor profile can also shift, with the fruit developing a bitter or bland taste. Leaving overly large fruit on the vine sends a hormonal signal to the plant that the reproductive cycle is complete. This causes the plant to slow down or stop producing new blossoms and fruit, significantly reducing the overall yield.