Candied Cucumber – This is No Pickle

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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:

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5 from 2 votes

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
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 16 slices
Calories 99kcal
Author Stefani


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


  • 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 [paid link] 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.


Calories: 99kcal | Carbohydrates: 25g | Sodium: 2mg | Potassium: 29mg | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.1mg
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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!