Herb-Baked Cucumbers

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 cucumbers
  • 2 tablespoons vinegar
  • teaspoons salt
  • ¼ cup melted butter
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons chopped fresh dill or ½ teaspoon dried dill
  • 2 tablespoons chopped chives
  • teaspoon freshly ground black pepper
  • 1 tablespoon chopped parsley


    1. Peel the cucumbers and cut into quarters. Remove the seeds and cut the quartered cucumbers into strips about two inches long and half an inch wide.

    2. Place the cucumber strips in a bowl and sprinkle with the vinegar and salt. Let stand for thirty minutes. Drain and dry.

    3. Preheat oven to moderate (375°F.).

    4. Place the cucumbers in a baking dish and sprinkle with the butter, shallots, dill, chives and pepper. Do not cover. Bake for about forty-five minutes. Turn into a hot serving dish, add salt and pepper to taste, and sprinkle with parsley.