Candied Cucumbers

This is the kind of recipe that might explain why my brother says I always make “weird stuff.” This is candy, made of cucumbers. And I can see your grimaces. Vegetables are good for you and candy is not. You have to force a kid to eat vegetables and then force them not to eat too much candy. I know the two just don’t belong in the same sentence together, forget the same recipe.

But let me tell you. I liked these. I mean, a lot. As in, I’m going to try them again sometime and I’m thinking of all kinds of ways I can turn even more types of vegetables into candy. These were perfectly minty, crisp on the edges and just a little chewy in the center like a peppermint patty.

I dare you to try them.


Candied Cucumbers


  • 1 large cucumber
  • 2 cups sugar
  • 2 cups water
  • 1 tablespoon mint extract



Thinly slice cucumbers into 1/4 inch slices. I used a mandoline to cut mine for uniformity.

Fill a very wide pan with sugar and water in equal ratios. Heat on medium-high and stir occasionally until the sugar is dissolved.

Add cucumber slices to the pan without letting them overlap. (I had to do this in two batches.) Cook the cucumbers for 20 minutes on medium-low heat.

Prepare a baking sheet with parchment paper and arrange the cucumbers on it in a single layer.

Bake at 180 °F for two hours.


Adapted from