Glazed Cucumbers with Dill

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.
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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Peel the cucumbers, halve them lengthwise and scrape out the seeds with a spoon. Slice into 1/4-inch-thick half-moons.
  2. 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.
  3. Stir the in dill and season with salt. Serve hot, with slices of pumpernickel bread and additional butter.

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