Ingredients
48 inches cucumbers
2 tablespoons wine vinegar
1 1/2 teaspoons salt
1/8 teaspoon sugar
3 tablespoons melted butter
1/2 teaspoon dill or
basil
4 tablespoons minced scallions
1/8 teaspoon pepper
Directions
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.
