Candied Cucumber - This is No Pickle | Cupcake Project
MENU

Candied Cucumber – This is No Pickle

Home  »  Recipes  »  Candy  »  Candied Cucumber – This is No Pickle

Cucumbers are clean, crisp, and refreshing.  Why do we often sour them, turning them into pickles?  Although candied cucumbers resemble bread and butter pickles, I assure you that they taste nothing alike.

Candied cucumbers taste like candy!  They are sticky, sweet, and – since I added some fresh mint when I candied them – minty fresh!  These candied cucumbers made a gorgeous topper for my cucumber martini cupcakes (coming soon).  But, they would also steal the show on an after-dinner cheese plate or perched on the side of a glass of an actual cucumber martini.

How to Make Candied Cucumber

I found the instructions for making candied cucumber from Cluracon on Instructables.  Here’s her recipe in my own words:

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
Print Pin
5 from 1 vote

Candied Cucumber

Cucumbers are clean, crisp, and refreshing.  Why do we often sour them, turning them into pickles?  Although candied cucumbers resemble bread and butter pickles, I assure you that they taste nothing alike.
Course Condiments
Cuisine American
Keyword snacks, summer recipes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 16 slices
Calories 99kcal

Ingredients

  • 1 cucumber
  • 2 cups sugar
  • 2 cups water
  • 1/4 cup finely chopped mint

Instructions

  • Thinly slice the cucumber. I found that 1/4" slices worked the best. I tried using 1/8" slices and many of them broke when I lifted them off of the baking sheet. I used the crinkle cut blade on my mandoline to cut them, but you could certainly cut them by hand (and not obsess about making them all equal thickness).
  • Fill a large pan with sugar and water. Try to use a pan with a large diameter (don't worry about it being tall) that can fit many cucumber slices without them overlapping. Don't worry if they won't all fit. I did mine in two batches.
  • Heat the sugar and water on medium-high and mix periodically until the sugar completely dissolves.
  • Turn heat down to medium-low and toss in the mint and as many cucumber slices as you can fit without them overlapping.
  • Cook the cucumbers for 20 minutes.
  • Line a baking sheet with a Silpat or with parchment paper.
  • Scoop the cucumbers out of the syrup and place them in a single layer on the prepared baking sheet.
  • Return any large chunks of mint to the pot (because the candied cucumber slices look better without big green chunks stuck to them).
  • Repeat steps 4-8 for the second half of your cucumber slices.
  • Bake cucumbers at 180 F for two hours.
  • Carefully remove cucumbers from the trays and enjoy.

Nutrition

Nutrition Facts
Candied Cucumber
Amount Per Serving
Calories 99
% Daily Value*
Sodium 2mg 0%
Potassium 29mg 1%
Total Carbohydrates 25g 8%
Sugars 25g
Vitamin A 0.9%
Vitamin C 1%
Calcium 0.5%
Iron 0.5%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

 

Mystery Photo

I posted the above photo on Facebook and asked people to guess what it was.  I had over 100 guesses.  Many of you were close – you could tell it was a cucumber or a pickle and you knew it was dehydrated.  But, no one guessed it was candied.

It’s time to start thinking of cucumbers as sweets.  Give candied cucumbers a try and let me know what you think!

Love it? Share it!

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post