Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

Ingredients Nutrition


  1. Peel the cucumbers if waxed.
  2. Cut them in half lengthwise and scoop out the seeds with a spoon.
  3. Cut them into 3/4 inch chunks.
  4. If the cucumbers are not super-firm, place the chunks in a colander and sprinkle them with 1 tablespoon of salt. Shake to distribute the salt and let them drain for about 20 minutes.
  5. Rinse and dry.
  6. If the cucumbers are already firm, proceed with the recipe. Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes.
  7. Do not let the onion brown.
  8. Add the cucumbers and cook, stirring for about 5 minutes, until the cucumbers are just tender.
  9. Add pepper and, if you did not salt them earlier, salt. Turn heat to low, then stir in the cream or yogurt and a good handful of dill.
  10. Stir until well blended, then serve, garnished with more dill.


Most Helpful

This was unique, and very good! I used plain yogurt and dried dill, which was a wonderful flavour enhancer. The cucumbers I used were very firm, so I didn't need 1 tablespoon salt, only around 1/2 teaspoon. I cooked the cukes for about 10 minutes. This recipe made 2 large side dish servings.

Anu May 14, 2002

With cucumbers in season here this looked like one I would really like and it was! Something new for me to enjoy often now!

MichelleOnTheLake July 07, 2010

Wow, I never thought this could be made w/ something other than sour cream. Sounds wonderful!

Chicagoland Chef du Jour November 26, 2007

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