Monitoring of the mechanical properties of fruit obtained from cucumber plants is extremely important because of their use in processing, since these properties are reflected by the finished products of processing. Mechanical defects produced at the time of harvesting, during transport and at the specific stages of processing may adversely affect the course of technological processing (brine and vinegar pickling), resulting in spoilt preserves no longer useful for commercial purposes. The study was designed to identify selected mechanical properties in fresh and pickled fruit obtained from field cucumbers during spontaneous fermentation and fermentation promoted by selected lactic bacteria cultures. Additionally, water contents were measured in fresh cucumbers. The findings show significant differences between the analysed parameters.