Pickolo cucumber is an early-maturing gherkin-type variety, characterized by high yield and uniform fruits. The plant has a long-vined form with abundant green foliage, promoting vigorous growth and steady fruiting. Cucumbers reach a length of 6 to 11 cm, have a cylindrical or slightly triangular shape with large or medium bumps and small black spines. Fruit color ranges from light green to dark green.
Pickolo variety fruits have a delicate, rich, and intense flavor without bitterness, making them especially appealing for fresh consumption, as well as for pickling, canning, and salting. The crisp texture and pleasant aroma of the cucumbers ensure high-quality finished products. The variety is known for continuous fruiting, allowing harvest throughout the season.
Moreover, Pickolo cucumber exhibits high resistance to common diseases such as powdery mildew and spot diseases, reducing the need for frequent protective treatments and enhancing cultivation reliability. The variety is suitable for open-field cultivation, beginning fruiting around day 45-50 after sowing. Yield reaches 2.5–4 kg per square meter, making this variety profitable and convenient for gardeners and farmers.
