Glazed Cucumbers with Dill
Recipe courtesy of Food Network Kitchen
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.]
- 1 1/2 pounds garden cucumbers (about 2)
- 3 tablespoons salted butter, plus more for serving
- 3 tablespoons chopped fresh dill
- Kosher salt
- Pumpernickel bread slices, for serving
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.
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From Food Network Kitchen