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Sautéed Eastern Cucumber Slices
- Serves
2 to 3
- Difficulty
Easy
Published 2001
Oriental, Middle Eastern, and Armenian cucumbers demonstrate their bright coloring, sweet and green flavor, and solid crunch when merely sliced, salted, and quick-sautéed. Both the look and taste suggest the very best of cuke and zuke—a superior quick-cooked side dish for seafood, poultry, veal, or pilafs.
Ingredients
¾ to 1 pound ½ teaspoon
Method
- Rinse cucumbers. Cut into ¼-inch slices. Sprinkle with salt and toss. Let stand 15 to 30 minutes, as convenient.
- Rinse slices in sieve, bouncing so all are well rinsed. Spread on towel. Pat dry.
- Melt butter over moderate heat in skillet large enough to hold slices in a single layer. Add cucumbers and toss often, shaking the pan until slices are lightl
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