- 6 cucumbers
- 1 tablespoon dill
Clean and peel cucumbers.
Slice into half inch sections or into small 1-inch cubes.
Saute in a pan for two minutes with butter and dill until lightly browned on all sides. Stir frequently to avoid sticking, burning or other squashes. Keep a fire extinguisher on hand just in case.
Sprinkle lightly with salt and serve.