Candied Cucumber Rings Great Use for Oversized Cucumbers
Transform oversized cucumbers into a sweet and irresistible treat with this Candied Cucumber Rings recipe—a creative way to make the most of your bumper cucumber crop! Perfectly balancing tartness from vinegar with the warm spice of cinnamon and cloves, these vibrant green rings are simmered in a sugar-rich syrup until delightfully translucent and tender. A 24-hour soak in pickling lime ensures a satisfyingly crisp texture, while a splash of green food coloring gives them a visually striking, candy-like appearance. Ideal as a stand-alone snack, a unique garnish for desserts, or a thoughtful homemade gift, these candied cucumber rings bring a delightful twist to preserving vegetables. Whether you’re looking for a fun DIY project or a new way to enjoy oversized cucumbers, this recipe is sure to impress!
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Recipe Information
Ingredients
- 3 large (about 8-10 inches each) Oversized cucumbers
- 1 large Lime
- 1 cup Pickling lime (calcium hydroxide powder)
- 7 cups Sugar
- 6 cups Water for brine
- 1 cup White vinegar
- 2 drops Green food coloring
- 4 sticks Cinnamon sticks
- 1 tablespoon Whole cloves
Instructions
Peel the oversized cucumbers and slice them into rings about 1/4-inch thick. Remove any large seeds in the center of the rings using a paring knife or small cutter.
In a large non-reactive bowl, mix the pickling lime with 1 gallon of water. Stir until the lime is dissolved.
Submerge the cucumber rings in the lime water solution. Let them soak for 24 hours in the refrigerator, stirring occasionally to ensure they are evenly soaked.
After 24 hours, rinse the cucumber rings thoroughly under cold running water. Repeat the rinsing process at least 3-4 times to remove all traces of lime. Set the cucumbers aside to drain well.
In a large pot, mix 6 cups of water, white vinegar, sugar, green food coloring, cinnamon sticks, and whole cloves. Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
Add the drained cucumber rings to the pot and reduce the heat to medium-low. Simmer the mixture for 1 hour, stirring occasionally to ensure the cucumbers cook evenly.
After the hour, remove the pot from heat and let the mixture cool to room temperature. Cover the pot and refrigerate the cucumbers for 24 hours to allow the flavors to infuse.
After the cucumbers have marinated overnight, return the pot to the stove and bring the mixture to a gentle boil again. Simmer for an additional 1-2 hours until the cucumber rings become translucent and the syrup thickens.
Using a slotted spoon, transfer the candied cucumber rings to sterilized jars. Pour the syrup over the cucumbers, ensuring they are fully covered. Seal the jars tightly.
Store the jars in the refrigerator or process them in a water bath canner for long-term storage. These candied cucumber rings can be enjoyed as is or used as a unique garnish or gift.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 118.4 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5457 mg | 420% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
