- 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.
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