I love cucumber, so how could it NOT be great as candy? Ok, there was a small chance of awfulness, but I was willing to risk it. And I’m glad I did! The cucumber did not let me down. I’ve been snacking on these all day.
Cucumber Elderberry Candy:
1 english cucumber (13 oz)
½ c + 2 Tbsp sugar
¼ tsp citric acid
1/8 tsp salt
1 ½ Tbsp honey
1 tsp lemon juice
1 tsp lime juice
½ tsp dried elderberries
½ tsp vanilla extract
2 Tbsp sugar for jar
Peel and chop cucumber into 1/2 inch chunks.
Add the cucumber and sugar to a pan. Pour in just enough cold water to cover, and bring to boil.
After it reaches a boil, add the salt, elderberries and citric acid.
Boil for two minutes.
Remove from heat, cover and let it sit 10-12 hours, or overnight.
Drain out the water, return cucumbers to stove on low heat. Add the honey, vanilla and lime juice, and simmer until liquid reduces.
Arrange cucumbers in a dehydrator and set to low for about 3 hours. Alternatively, use the oven on lowest heat.
They are done when they feel mostly dry, but sticky and flexible like little raisins.
Dust a jar with bit of sugar and add the cucumber candy when it is cool. Shake it around to coat.
The elderberries add a hint of sweet/tart, as well as vitamins A and C. They are not too sweet, not too sour, and have a soft, chewy texture. When you bite into one, the center has a slight firmness, without being crunchy.
If someone gave me one of these cucumber candies out of the blue, I’d probably never guess it was cucumber. In fact, I’m pretty sure I could pass these off as some type of rare, exotic, imported fruit from an obscure country near Morocco. (Unless they are reading this!)