Glazed Cucumbers with Dill

Name: Glazed Cucumbers with Dill
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

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.

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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

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.