Stewed Cucumbers with Mustard

This Georgian dish is a recipe from Hannah Glasse. Kirby or pickling cucumbers, which are rather bitter for eating, were really intended to be cooked and respond incredibly well to it. Do not use any other cucumbers for this dish.


  • ½ cup (1 stick) unsalted butter
  • 3 small onions, finely sliced
  • 3 medium-sized Kirby or pickling cucumbers, peeled, seeded, and cut into 2-in strips
  • 3 tbsp chicken or veal stock
  • 1 blade of mace
  • Salt and white pepper
  • 1 tsp Dijon mustard
  • Lemon juice
  • A handful of chopped fresh chervil or parsley


In a heavy pan, melt the butter, add the onions, and cook gently for 2 minutes. Do not allow them to color. Add the cucumbers and sauté for 2 minutes, then stir in the stock, mace, some salt, and a good grinding of pepper. Cover and stew gently for 6-10 minutes or until the cucumbers are soft but not mushy.

Mix the mustard and lemon juice together and stir into the cucumbers. Allow to bubble for 1-2 minutes until the sauce is slightly thickened. Sprinkle with the chervil or parsley and serve.