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Cucumber salad in bowl on white wooden table. Top view with copy space.

Recipe Corner: Braised Cucumbers with Dill

The summer isn’t over just yet! Cool down with this super easy, healthy cucumber recipe. *Bonus – You can purchase locally grown, fresh cucumbers at the WakeMed Farmer’s Market. Our last Farmer’s Market is Tuesday, August 29th!

View a printable version of this recipe.

cucumber-dillPrep Time: 10 m | Total Time: 20 m

INGREDIENTS

  • 1 1/2 tablespoons unsalted butter
  • 1 medium leek, white and pale green parts only, cut into 1/2-inch dice
  • 3 pounds tender-skinned cucumbers—peeled in stripes, halved, seeded and cut crosswise 1/2 inch thick
  • 2 tablespoons water
  • Salt
  • 2 tablespoons chopped dill

DIRECTIONS

  1. In a large skillet, melt 1 tablespoon of the butter.
  2. Add the leek and cook over moderately low heat, stirring, until tender, 4 minutes.
  3. Stir in the cucumbers, the remaining 1/2 tablespoon of butter and the water.
  4. Season with salt.
  5. Cover and cook over moderate heat, stirring a few times, until the cucumbers are crisp-tender, 3 minutes.
  6. Uncover and cook over moderately high heat until any liquid has evaporated, about 1 minute.
  7. Transfer the cucumbers to a bowl, stir in the dill and serve.

[via Brent Ridge, Food & Wine]

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