Glazed cucumbers with dill

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 97, total fat 9 G., saturated fats 5 G., proteins 2 G., carbohydrates 4 G., fiber 2 G., cholesterol 23 mg, sodium 196 mg, sugar 2 G.

Don't let the name of this appetizer fool you. Cucumbers are glazed in a small amount of salted butter, which makes them softer and more tender, while dill imbues them with a wonderfully refreshing aroma. If you have parsley on hand, you can add that too. Before cooking, peel the cucumbers and remove the seeds, which can be too watery. Serve the finished glazed cucumbers hot on a slice of pumpernickel or black bread, spread with butter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g of home-grown cucumbers (about 2 pcs.)
3 tbsp salted butter, plus extra for serving
3 tbsp chopped fresh dill
Pumpernickel slices, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Peel the cucumbers, cut them in half lengthwise, and scrape out the seeds with a spoon. Slice into 0.5 cm thick slices.
In a large skillet over medium heat, melt the butter and add the cucumbers. Add 1/4 cup water, bring to a boil, then reduce heat to low. Cover and simmer until the cucumbers are tender but not mushy, about 5 minutes.