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Candied Cucumber Rings Great Use For Oversized Cucumbers Recipe

Turn your overgrown cucumbers into a sweet, spicy, and surprisingly delicious treat! This recipe transforms ordinary cucumbers into candied rings that taste like spicy, cinnamon apples – no one will believe they're cucumbers! The thick walls of oversized cucumbers hold their shape perfectly during the candying process. While it looks like a long process, much of it is just soaking time, resulting in a magical culinary experience.

Prep Time 60 mins
Cook Time 5880 mins
Calories 4180.2 kcal
Protein 21g
Rating 5.0 (3 Reviews)
Candied Cucumber Rings Great Use For Oversized Cucumbers 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Candied Cucumber Rings Great Use For Oversized Cucumbers

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How to Make Candied Cucumber Rings Great Use For Oversized Cucumbers

  1. Use a non-reactive (stainless steel or enamel) pot to prevent discoloration from the lime.
  2. Combine cucumber rings (from approximately 4 large cucumbers), 1/2 cup fresh lime juice, and 8 1/2 quarts of water in a large container.
  3. Let stand for 24 hours.
  4. Drain and rinse the cucumber rings thoroughly with clear water.
  5. Cover the rings with fresh water and let stand for 3 hours.
  6. Drain the water.
  7. Place cucumber rings in a large kettle.
  8. Add 1 cup white vinegar, 1/4 cup red food coloring, 2 tablespoons alum (optional, for firmness), and enough water to cover the cucumbers.
  9. Bring to a boil, then reduce heat and simmer for 2 hours. Drain well.
  10. In a large saucepan, combine 2 cups white vinegar, 2 cups water, 4 cups granulated sugar, 2 tablespoons ground cinnamon, and 1 teaspoon ground cloves.
  11. Bring to a boil, stirring constantly until the sugar is completely dissolved.
  12. Pour the hot syrup over the cucumber rings.
  13. Let stand for 24 hours.
  14. Drain, reserving the syrup.
  15. Bring the reserved syrup back to a boil.
  16. Pour the boiling syrup over the cucumbers again.
  17. Let stand for 24 hours.
  18. Drain, reserving the syrup.
  19. Bring the reserved syrup back to a boil one last time.
  20. Pour the boiling syrup over the cucumbers for the final time.
  21. Let stand for 24 hours.
  22. Heat the syrup and cucumbers together gently.
  23. Pack the candied cucumber rings into hot, sterilized jars, leaving 1/2 inch headspace.
  24. Cover with sterilized lids and rings, screwing the bands on tightly.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

4102g

Fat

3g

Carbs

353g

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