Whether eaten in salads or prepared for pickling, cucumbers are one of the most popular vegetables raised in home gardens. Burpless cucumbers are long and slender with thin skin, thus making them easier to chew than “standard” varieties. To grow burpless cucumbers (called that because they contain low or no cucurbitacin, the compound that causes bitterness and increases one's susceptibility to 'burping' after eating the fruits), you’ll need a garden with fertile soil, ample growing space and direct sunlight.
Pickling cucumbers, also known as pickled gherkins, come from the cucumis sativus plant. Traditional cucumber plants take up a lot of space in a garden, but some dwarf varieties can be grown in a smaller space or even in a pot. Pickling cucumbers are typically ready to harvest at 3-5" Don't allow the fruits to become overripe on the vine as this signals to the plant that the seed-development process is nearly complete and it will shut down. Keep mature fruits picked to encourage further production. Harvest the fruits early in the morning before the sun hits the cucumbers for the best flavor and texture.
Slicing cucumbers are grown for fresh eating, and typically grow around 8" long, with smooth skin. You'll want to harvest slicing cumbers when they are between 7-9" long, and have a bright dark green color. If they get much larger than this, they'll be bitter and won't have a pleasant texture at all. When you pick your cucumbers, you should leave a small, one inch, section of stem attached to the cucumber. This helps prevent the stem end from rotting in storage if you won't be using the cucumber right away.