Ingredients Jump to Instructions ↓

  1. 48 inches cucumbers

  2. 2 tablespoons wine vinegar

  3. 1 1/2 teaspoons salt

  4. 1/8 teaspoon sugar

  5. 3 tablespoons melted butter

  6. 1/2 teaspoon dill or 1/2 teaspoon basil

  7. 4 tablespoons minced scallions

  8. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Peel the cucumbers.

  2. Cut in half lengthwise and scoop out the seeds with a spoon.

  3. Cut into lengthwise strips about 3/8 inch wide.

  4. Cut strips into 2 inch pieces.

  5. Toss the cucumber in a bow with the vinegar, salt and sugar.

  6. Let stand for 30 minutes to several hours.

  7. Drain and pat dry in a towel.

  8. Preheat oven to 375.

  9. Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.

  10. Set uncovered in the middle leve of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.

  11. Variation One: Parslied Cucumbers.

  12. In a warm vegetable dish toss with 2 Tbsp minced parsley.

  13. Variation Two: Creamed Cucumbers.

  14. Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve. ?


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