I ran across a good sale on lemons and limes at the store today. I usually just juice them and freeze the juice but wondered if it is possible to freeze them and reconstitute.

Also have cucumbers from the garden? Can they be dehydrated?

I have several books on drying, but can't find much info on these foods. Thanks

-- connie in nm (karrelandconnie@msn.com), October 08, 2001

Answers

Connie,

Cucumbers are mainly made of water so do not dry or freeze well. Zucchini on the other hand will and will be good in soups and stews.

Years ago I did dry cucumbers and coarsly ground them to use on salads in the winter.

As far as the lemons, are you talking about freezing them whole or just the juice?

I dry my lemons, slice them thin, no more than 1/8", then dry. I leave the rind on and when dry, I grind them to use in pies, cakes, etc. Because I have used the whole lemon, the flavor is very concentrated and I only need to use a little for flavoring.

-- Cordy (ckaylegian@aol.com), October 08, 2001.

I could see grating off the zest of the lemons or limes and dehydrating it, but juice is water, and is gone when you dehydrate, so all you would have is zest flavored water if you rehydrate. The white pithy part of the lemon, orange or lime is nasty. Juice the citrus and can or freeze it, then use the outside rind, not the white part for dehydrating. Though in the same breath, I have had wonderful dehydrated watermellon before which I would never have believed would have worked either :) Try some and get back with all of us! Have you thought about making the lemon or lime pie fillings and canning them, just bake a pie shell, open your jar, pour in the filling, top with meringue, bake till golden. About as instant as you can get and still taste wonderful! Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), October 08, 2001.

In the middle east where my husband's family lives they dry whole limes which they use as is or else ground into powder. They're brown and rock hard and you'd never recognize them as limes, but they're great! Here I buy them, poke a couple of holes in one or two of them and toss them into whatever soup or stew I'm cooking. The flavor is actually more subtle than fresh citrus.

-- Leslie A. (lesliea@mm2k.net), October 08, 2001.

I have also dried lemon and lime slices, but like to freeze the juice better, and I freeze the zest separatly too. What would you use dried cucumbers for?? I can't figure out a use. I do love cukes myself, but would prefer to just pickle them when I can't keep fresh ones...when they are out of season...or I have too many to eat fresh.

-- Jenny (auntjenny6@aol.com), October 08, 2001.

You can dry cucumbers. Slice 1/2" thick and put in dehydrator-- 125*. Dry till crisp. Once reconstitued you can roll in egg and cracker crumb and fry. They taste just like fried green tomatoes--- and since I am allergic to green tomatoes (too much acid) this was an very much wanted substitute. I have no idea on the lemons or limes though. Sorry.

-- (stephanie.wilkerson@experian.com), October 09, 2001.

I dehydrate cucumber, fruit slices, squash and any other "poor" drying foods on our magic chef forced air unit to speed the process past the mold risk time factor. Slice about 1/4 inch thick slices, peel and core if neccesary. The cucumber chips actually sweeten up a little when eaten dry as a snack.Poor drying quality foods generally dry in the forced air unit in 3 to 5 hours.

-- Jay Blair in N. AL (jayblair678@yahoo.com), October 09, 2001.

I just pop the lemons and limes in the freezer whole. When needed I pop them in the microwave for a few seconds until soft enough, then squeeze the juice out. It works great!

-- Diane from MO (walte@getgoin.net), October 26, 2001.