Cucumbers with salty butter and dill make pretty sandwiches, but we like to cook them very gently for a warm, silky salad. Using garden cucumbers requires just a little prep: we remove the tough peel and scrape out the seeds, which can be watery. If you have some chopped parsley on hand, fold it in with the dill.
Recipe courtesy of Food Network Kitchen
Glazed Cucumbers with Dill
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Peel the cucumbers, halve them lengthwise and scrape out the seeds with a spoon. Slice into 1/4-inch-thick half-moons.

Melt the butter in a large skillet over medium-high heat and add the cucumbers. Pour in 1/4 cup water, bring to a boil, then lower to a simmer. Cover and simmer until the cucumbers are tender but not mushy, about 5 minutes.

Stir the in dill and season with salt. Serve hot, with slices of pumpernickel bread and additional butter.

IDEAS YOU'LL LOVE

Homemade Glazed Doughnuts

Recipe courtesy of Ree Drummond

Glazed Carrots

Recipe courtesy of Food Network

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

Glazed Radishes

Recipe courtesy of James Peterson

Cherry Cola Glazed Spare Ribs

Recipe courtesy of Sandra Lee

Glazed Figs

Recipe courtesy of Food Network Kitchen

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Maple-Glazed Salmon

Recipe courtesy of Trisha Yearwood

Asian Glazed Wings

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Bakers vs. Fakers

          10pm | 9c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking