Ingredients

The following ingredients have 4 Servings
  • 1 cucumber
  • 2 cups sugar
  • 2 cups water
  • 1/4 cup finely chopped mint

Instruction

  • 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.