There’s a scene in Julie and Julia where Julie chomps down on a cucumber, proclaiming: “braised cucumbers are a revelation.” It always caught my attention because like any level headed person I thought, there’s no way cooked cucumbers are a thing.
It turns out they are. And now I’m questioning everything I’ve ever known about food.
By removing the seeds and tossing the cucumbers with vinegar and salt beforehand, you draw out a lot of the moisture so they don’t turn into a mushy puddle while they cook. And as an added bonus, you only need a handful of ingredients to make them.
You will need:
- 1 large English cucumber
- 2 tablespoons melted butter
- 2 tablespoons white vinegar
- 1 1/2 tablespoons salt
- 1/8 teaspoon sugar
- 1 tablespoon fresh dill, chopped
Cut your cucumber in half lengthwise and remove the seeds with a small spoon. Then cut the cucumbers into smaller strips – I cut them into 2 inch segments and made spears, like you would with zucchini. Toss the cucumbers in a bowl with vinegar, salt, and sugar, and set aside for at least 30 minutes (preferably an hour).
Preheat your oven to 350 degrees. Drain the cucumbers and pat them dry with paper towels. Toss the dried cucumbers in a bowl with the butter and fresh dill, and once everything is coated spread them on a baking sheet lined with foil or parchment paper.
Bake these off for about 20 minutes – it may take longer depending on the type of cucumber you use. Keep a close eye on them, and once they start to turn color remove them from the oven.