- 1 pound cucumbers, peeled
- 1 tablespoon salt
- 2 tablespoons butter
- 1/2 cup chopped onion
- ground black pepper to taste
- 1/2 cup sour cream
- 1 pinch dried dill weed
- Cut cucumbers in half lengthwise and scoop out the seeds. Cut into 3/4 inch chunks. If the chunks aren't firm, place them in a colander and sprinkle with salt. Let drain 20 minutes (if they are firm you may omit this step).
- Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook 5 minutes. Stir in the cucumbers and cook another 5 minutes. Sprinkle with black pepper to taste.
- Reduce heat to low and stir in sour cream and plenty of dill. Stir and serve warm.