Blog - Martha’s Vineyard Online

April 27, 2012

Martha Sips: Hibiscus Candied Cucumbers

While we wait for summer to arrive, let’s enjoy spring and the warmer nights. Make these candied cucumbers infused with floral hibiscus and use them in your spring cocktails!

Hibiscus Candied Cucumbers
Original Recipe Posted On: Cooking with Books

1 cup water
1 cup sugar
1/2 cup dried hibiscus flowers
1 large cucumber

  1. In small sauce pan, stir water and sugar together and simmer until all the sugar dissolves.
  2. While the syrup simmers, thinly slice cucumbers and drop into the syrup, as well as dried hibiscus.
  3. Poach for 10 minutes.
  4. Remove cucumbers from syrup and place on silicone baking sheet. Dehydrate in low temperature oven or dehydrator until they become smooth to the touch.
  5. Reserve hibiscus flavored syrup for future cocktail making or as sweetener for lemonade.

Uses for Candied Cucumbers

Filed under: Eating on MVmarnelyrodriguez @ 1:45 pm

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