Stewed Cucumbers with Sour Cream and Dill
To serve 4-6

6 medium-sized firm, fresh
Cucumbers (about 3 pounds)
3 teaspoons salt
2 tablespoons butter
1 sm. onion, finely chopped onions
2 tablespoons flour
2 cups whole milk
4 tablespoons sour cream
1 tablespoon finely chopped fresh
Parsley
1 tablespoon finely chopped fresh
Dill, or substitute 1 teaspoon dried dill weed

With a small, sharp knife, peel the cucumber skins in strips and cut them in half length-wise. Seed them by running the tip of a small spoon down them, from end to end. Cut the cucumber halves crosswise into 1-inch pieces and place them in a large bowl. Sprinkle them with salt, tossing them about with a spoon to spread it evenly. Let the cucumbers stand at room temperature for 30 minutes to 1hr, then drain off all the liquid and pat them dry with paper towels. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add the onions and cook, stirring frequently, for 8 to 10 minutes, or until they color lightly. Add the flour and cook, stirring constantly, until the flour turns a golden brown. Watch for any sign of burning and regulate the heat accordingly. Pour in the milk and, stirring constantly, bring to a boil. Reduce the heat to low and simmer for 1 or 2 minutes, until the mixture thickens slightly. Add the cucumbers and simmer, uncovered, for 15 minutes. When the cucumbers are tender but not pulpy, add the sour cream, parsley and dill. Taste for seasoning. Serve in a heated bowl.

This dish is of the same ilk as warm potato salad. It’s easy to make and great for a cool summer night after the cucumbers start going crazy in the garden. The recipe is adapted from one found in, Recipes: The Cooking of Germany, Foods of the World Time-Life Books, New York 1969.