Inspired by an old post from the Nordic Food Lab, we’re testing the drying of fruits and vegetables for use as spices in Northeastern cuisine.
For a first test, we dried cucumber at 110f in small pieces until completely dessicated. The result, as described by NFL, was sweet and sour, somewhat spice-reminiscent. Our result came out less dark, so perhaps a higher temperature dehydration would be necessary. The result is interesting, but at the moment costly as a preservation application for a vegetaable otherwise easily preserved.
This could be an interesting application for cucumber peels and waste.