Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Glazed Cucumbers with Dill
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 97 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 5.5 grams
- Cholesterol
- 23 milligrams
- Sodium
- 196 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 2 grams
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
-
- Nutritional Analysis
- Per Serving
- Calories
- 97 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 5.5 grams
- Cholesterol
- 23 milligrams
- Sodium
- 196 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 2 grams
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.
