Certain kinds that are subjected to stressful circumstances, like as weather that is either too hot or too cold, insufficient soil fertility, or disease, might produce a more astringent taste. The same thing will happen to fruit that has been allowed to overripen on the vine for excessive time. Plant types less prone to becoming bitter, such as the Armenian cucumber, the lemon cucumber, tiny pickled varieties (like the Boston pickling), or "burpless" slicing varieties. This will assist in reducing the likelihood that the cucumber will taste bitter.