Julia Child's Baked Cucumbers With All Variations

READY IN: 1hr 50mins




  • Peel the cucumbers.
  • Cut in half lengthwise and scoop out the seeds with a spoon.
  • Cut into lengthwise strips about 3/8 inch wide.
  • Cut strips into 2 inch pieces.
  • Toss the cucumber in a bowl with the vinegar, salt and sugar.
  • Let stand for 30 minutes to several hours.
  • Drain and pat dry in a towel.
  • Preheat oven to 375.
  • Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
  • Set uncovered in the middle level 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.
  • Variation One: Parslied Cucumbers.
  • In a warm vegetable dish toss with 2 Tbsp minced parsley.
  • Variation Two: Creamed Cucumbers.
  • 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.