Food & Cooking Recipes Lunch Recipes Dilled Cucumbers 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 16, 2018 Print Rate It Share Share Tweet Pin Email Ingredients 6 cucumbers Butter 1 tablespoon dill Directions 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. Rate it Print