Cucumbers can be started indoors four weeks before the average date of last frost in spring. They have delicate roots, so transplant them gently and do not let them become overgrown in their pots. They can also be sown directly in the garden once the soil temperature has reached 70 degrees. Sow seeds about a half inch deep and 2 to 3 inches apart. Thin weaker seedlings, leaving the strongest ones about 10 or 12 inches apart.
The vining nature of cucumbers allows them to be grown in tight spaces. Additionally, the plants will grow faster and be less prone to disease if they are kept off the ground. Expect the vines to grow up to 6 feet in height and construct the trellis accordingly. A simple tomato cage will work or use wooden or bamboo stakes in a pyramid shape. Be sure to help the young vines find their way to the trellis so they can quickly start growing skyward.
Cucumbers are about 90 percent water and their roots do not like to dry out. Water whenever the surface of the soil becomes dry and the fruit will be sweet and succulent. Keep an eye out for squash beetles that attack the base of the cucumber stem. Pick them off and destroy immediately, before they make their way inside the stem. Keep the planting area free of weed competition to ensure that all the nutrients and water go towards the growing cucumber plants. A straw mulch is useful to conserve soil moisture and prevent weed seeds from germinating.
Cucumbers can be harvested at any size. However, they tend to take on a bitter flavor as they grow bigger. Cucumbers are generally big enough to start harvesting 50 to 70 days after planting, depending on the variety used. Cut them off the vine with pruners or a sharp knife to avoid damaging the vine. Harvest cucumbers when they reach 3 or 4 inches in length when using for pickles to create a uniform product.