Concombres au buerre


  • 3 medium English cucumbers, peeled
  • 2 Tablespoons wine vinegar
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon sugar
  • 3 Tablespoons melted butter
  • 1/2 teaspoon dried dill
  • 3-4 Tablespoons minced green onions
  • 1/8 teaspoon black pepper


  1. Cut the cucumbers lengthwise and scoop out the seeds with a spoon. Cut crosswise in 2-inch sections.
  2. Cut the cucumbers lengthwise in 1/4-inch strips.
  3. In a medium bowl, toss the cucumber slices with the vinegar, salt, and sugar. Let stand for at least 30 minutes. Drain.
  4. Preheat oven to 375 degrees.
  5. In a medium-sized baking dish (about 11″ x 9″), add drained cucumbers, butter, dill, green onions, and pepper, and toss well.
  6. Bake uncovered on the middle rack for about 1 hour, tossing the cucumbers 2-3 times while it’s baking. The dish will be done when the edges look a little dried and the cucumbers are tender. Serve warm.

1 comment:

  1. the image and recipe looks different