I can't believe I haven't posted this before!
I've had this since I was a little kid! SO good!
Lee
Cucumbers and Browned Butter – Aunt Stella’s
This is a “you know the right flavor” thing from one of my Polish aunts. Sorry I don't have exact measurements - neither did she!
Peeled and thinly sliced cucumber (I use a plastic mandoline). If it’s a large cuke with a lot of big seeds and a wet middle, remove the seeds.
Water
Cider vinegar
Sugar (I use one packet of Sweet ‘n Low)
Fresh dill, snipped
Salt and pepper
Butter, browned
In a bowl, pour in enough water to just cover the sliced cukes (say 2 cups).
Add a couple of splashes of cider vinegar (say, 3 T to start)
Add some sugar (say 2-3 T or 1 packet of non-sugar sweetener)
Add about 2 teas. Salt
Taste for seasoning and balance. Just make the brine the way you want it to taste.
Add the sliced cukes, dill, and black pepper. Let it all soak AT ROOM TEMP for at least an hour.
Brown some butter in a small pan.
When ready to serve, pour off most of the brine, and put some cukes in each of individual serving bowls.
Pour some brown butter over the cukes in each dish, enough to coat the ones on top, maybe 1 – 1 ½ T on each.
I've had this since I was a little kid! SO good!
Lee
Cucumbers and Browned Butter – Aunt Stella’s
This is a “you know the right flavor” thing from one of my Polish aunts. Sorry I don't have exact measurements - neither did she!
Peeled and thinly sliced cucumber (I use a plastic mandoline). If it’s a large cuke with a lot of big seeds and a wet middle, remove the seeds.
Water
Cider vinegar
Sugar (I use one packet of Sweet ‘n Low)
Fresh dill, snipped
Salt and pepper
Butter, browned
In a bowl, pour in enough water to just cover the sliced cukes (say 2 cups).
Add a couple of splashes of cider vinegar (say, 3 T to start)
Add some sugar (say 2-3 T or 1 packet of non-sugar sweetener)
Add about 2 teas. Salt
Taste for seasoning and balance. Just make the brine the way you want it to taste.
Add the sliced cukes, dill, and black pepper. Let it all soak AT ROOM TEMP for at least an hour.
Brown some butter in a small pan.
When ready to serve, pour off most of the brine, and put some cukes in each of individual serving bowls.
Pour some brown butter over the cukes in each dish, enough to coat the ones on top, maybe 1 – 1 ½ T on each.