1. Peel the cucumbers. 2. Cut in half lengthwise and scoop out the seeds with a spoon. 3. Cut into lengthwise strips about 3/8 inch wide. 4. Cut strips into 2 inch pieces. 5. Toss the cucumber in a bowl with the vinegar, salt and sugar. 6. Let stand for 30 minutes to several hours. 7. Drain and pat dry in a towel. 8. Preheat oven to 375. 9. Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper. 10. Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking. 11. Variation One: Parslied Cucumbers. 12. In a warm vegetable dish toss with 2 Tbsp minced parsley. 13. Variation Two: Creamed Cucumbers. 14. Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
