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.
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.
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