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Sauteed Cucumbers

August 20, 2014

Looking for an alternative to ordinary vegetables to serve along with dinner?  These Sauteed Cucumbers are a unique side dish with a fresh-from-the-garden flavor.

COOK + BAKE   |   Published August 20, 2014

Long plate of sauteed cucumbers

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There has been a massive number of cucumbers in my house the past few weeks because a friend has been generous enough to share from his garden.  I'm really not a huge raw cucumber fan and there are only so many slices that one can add to a salad.  I needed something new to do with my fresh vegetables.

Plate of sauteed cucumber sticks

So today, I'm sharing a recipe for Sauteed Cucumbers.  I know it sounds like a strange way to prepare a cucumber, but they have a delightful flavor paired with dill and stay crisp and green.  And the recipe is so easy.  Sauteed cucumbers are the perfect side to any meal in place of a vegetable and give you another way to use up those excess cucumbers growing in your own garden.

The cucumbers stay a beautiful shade of green and the dill totally enhances the flavor.  Fresh dill is best in the recipe, but dried dill weed works just as well if that is all you have on hand.  (That is what I used in this recipe.)

These sauteed cucumbers are one of those must have summer recipes for a fresh vegetable!

Preparing sauteed cucumbers


Makes about 2 servings


  • 1 medium cucumber
  • Salt
  • 1 Tablespoon unsalted butter
  • 1 to 2 teaspoons dill


  1. Using a vegetable peeler, peel away strips of the skin from the cucumber.  Remove about half the skin leaving strips of skin still on the cucumber.  Cut the cucumber in half lengthwise and scoop out the seeds with a spoon.  Then cut each half into four wedges, then crosswise into 2 inches sticks.
  2. Bring a pan of salted water to a boil and add the cucumbers.  Simmer them in the water for three to five minutes.  This will blanch the fruit, allowing it to stay crisp.
  3. As the cucumbers are simmering, melt the butter in a skillet over medium heat.  Remove the cucumbers from the boiling water and add them to the skillet.  (A Chinese strainer works really well for this.
  4. Immediately add the dill and cook for about one minute until everything is hot.  Don't cook the cucumbers much longer than this or they will turn bitter.  Remove them from the pan and serve.


Cucumber sticks on plate

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