From the Latin name “Cucumis,” cucumbers originated in India more than 4,000 years ago and had a strong influence on early Egyptian and Greek cuisine. Today, cucumbers and pickles are staples in North Carolina diets. Learn more about the tasty veggie.
10,000 acres of cucumbers were harvested in North Carolina in 2021, totaling more than 156 million pounds.
The state grew more than $29.6 million worth of the veggie in 2021.
More than 80% of the state’s cucumber production is in Eastern North Carolina, with both fresh market and processing cucumbers.
Honeybees and bumblebees are the best pollinators for maintaining high-quality cucumbers.
A fresh pickle doesn’t go through a fermentation process. Examples are bread and butter, kosher dill, and most peppers.
Processed pickles do go through a fermentation process. Examples are relishes, salad cubes and sweet pickles.
North Carolina farmers grow one-third of the cucumbers that Mt. Olive then turns into pickles.
More than 90% of North Carolina counties grow and sell commercial cucumbers. Sampson County leads the state for cucumber production.
Sources: Pickle Stats from IMP Data
