Creamy Buttered Cucumbers

Creamy Buttered Cucumbers

13 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  MOLLE888

“A delicious mix of cream, onions, and cucumbers to warm the soul. Great with chicken! Substitute sweet heavy cream or plain yogurt for sour cream if you'd like. ”

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Adjust Servings

Original recipe yields 4 servings



  1. 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).
  2. 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.
  3. Reduce heat to low and stir in sour cream and plenty of dill. Stir and serve warm.

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Reviews (13)

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The first time I made this recipe I was really impressed the taste of this vegetable cooked. When I reheated the leftovers the cream separated a bit and gave it almost a cheesy consistency and flavor. So the next time I made this I added a few tablespoons of Parmesan cheese sprinkled over it at the end of cooking and the flavor was even better. I also added a minced clove of garlic to the onions when cooking for extra flavor. I'm thinking this might also be a good base for tomato sauce instead of the cream for and Italian flavor.



I have been reading the reviews and some have said that this recipe is too salty. You only need to salt the cucumbers if they are soft. If your cuc's are a little old, salt them, then drain them in a colander and rinse with water. If they are ripe and fresh there is no need for the salt. Just a side note!



I have always loved trying new and unexpected recipes! That amount of salt is probably meant to be sprinkled on the cucumbers, in a colander, so that they will drain their excess water. I always rinse the drained cucumbers and pat dry before proceeding with the recipe. Maybe, the heavy cream was meant to be a substitute for the sour cream. I would imagine that using both would be very good. I used much more than a pinch of dill. Even our most dubious tasters rated it highly!

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Amount Per Serving (4 total)

  • Calories
  • 135 cal
  • 7%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 6.1 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 1804 mg
  • 72%

Based on a 2,000 calorie diet



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Cucumbers with Dressing


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Roasted Cucumbers and Onions with Fresh Herbs