Kirby Cucumber

Cucumis sativus 'Kirby'

vegetable

The classic New York deli pickle cucumber. Short, bumpy, thin-skinned fruits 3 to 5 inches long with a reliably crisp texture and classic cucumber flavor. The variety behind countless jars of half-sour and full-sour deli pickles. Also excellent eaten fresh. Very prolific and one of the best cucumber varieties for both fresh eating and pickling.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Radish: Deters cucumber beetles when interplanted
• Nasturtium: Aphid trap crop and pollinator attractor
• Dill: Attracts beneficial insects; keep away from dill when flowering as it may reduce cucumber yields
• Beans: Nitrogen fixing; compatible trellis neighbors

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Cucumber beetle →

  Row cover until flowering; yellow sticky traps; kaolin clay on young plants

• Powdery mildew →

  Space for good airflow; neem oil or potassium bicarbonate spray at first sign

• Angular leaf spot →

  Avoid overhead watering; remove infected leaves; copper spray

• Aphids →

  Reflective mulch; water blast; insecticidal soap

🌾 Harvest & storage

Pick at 3 to 5 inches for best flavor and crispness for fresh eating or pickling. For half-sour pickles, pick at 4 to 5 inches with smooth bumpy skin. For fresh use, pick at 3 to 4 inches. Check plants every other day in peak season. Use within 3 to 5 days for freshest pickles. Refrigerate if not processing immediately.

🥗 Nutrition & benefits

Low-calorie and hydrating. Good source of vitamin K, potassium, and silica. Pickled Kirby cucumbers add probiotics if lacto-fermented. Very low in calories with high water content.