Glazed Cucumbers with Dill
- Level: Easy
- 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
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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
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.