Ingredients

• 1 1/2 pounds garden cucumbers (about 2)
• 3 tablespoons salted butter, plus more for serving
• 3 tablespoons chopped fresh dill
• Kosher salt
• Pumpernickel bread slices, for serving

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Instructions

1. Peel the cucumbers, halve them lengthwise and scrape out the seeds with a spoon. Slice into 1/4-inch-thick half-moons.
2. Melt the butter in a large skillet over medium-high heat and add the cucumbers. Pour in 1/4 cup water, bring to a boil, then lower to a simmer. Cover and simmer until the cucumbers are tender but not mushy, about 5 minutes.
3. Stir the in dill and season with salt. Serve hot, with slices of pumpernickel bread and additional butter.