Harvest and store
50–70 days from sowing
It's ready when slicing types: 6–8 inches long, firm, and uniformly dark green. Pickling types: 2–4 inches. Harvest before the skin yellows or the blossom end softens. Cut the stem with scissors or a sharp knife just above the fruit — do not pull or twist, which can damage the vine. Check plants every 1–2 days; fruit left too long signals the plant to slow production.
Unwashed, wrapped loosely in a dry cloth or paper towel, in the warmest part of the refrigerator (50–55 °F (10–13 °C) ideal); use within 7–10 days. Chilling below 50 °F (10 °C) causes pitting and water-soaked flesh.