Cucumbers
Field cucumbers come July through September; greenhouse growers have them June through October.
In season in SW Michigan
In season
Months from the MSU Extension seasonal availability guide. Weather shifts dates a little each year.
Key nutrients
Per ½ cup slices, with peel · 52 g
| Nutrient | Amount | %DV | |
|---|---|---|---|
| Calories | 8 | ||
| Carbohydrate | 1.9 g | 1% | |
| Fiber | 0.3 g | 1% | |
| Vitamin A | 2.6 mcg | 0% | |
| Vitamin C | 1.5 mg | 2% | |
| Potassium | 76 mg | 2% |
FDC ID 168409 · Cucumber, with peel, raw (SR Legacy)
%DV uses FDA Daily Values for adults and children 4+. Values are USDA lab averages scaled to the serving; your harvest may differ.
Wellness
Half a cup of sliced cucumber has about 8 calories and less than 10% of the Daily Value for each nutrient listed above. (USDA)
Pick, store and use
- Pick
Pick before the seeds harden: under 2 inches for pickles, 4–6 inches for dills, 6–8 inches for slicing. Avoid yellow or oversized cucumbers. (MSU Extension)
- Store
Store cucumbers at room temperature. Once refrigerated, use them within 1–3 days. (MSU Extension)
- Pickle
For the best pickles, use fresh, firm, unwaxed cucumbers within 24 hours of picking, and vinegar of 5% acidity. (MSU Extension)
Where to get it nearby
Farms whose listing mentions cucumbers. Check with the farm before you go.
Sources: USDA FoodData Central, FDC ID 168409 · FDA Daily Values · MSU Extension Michigan Fresh: Cucumber pickles · MSU Extension: Storing Michigan Fresh Produce · MSU Extension seasonal availability guide · Farm list: Farm to Table Growers research (2026).