In a heave skillet, cook garlic in oil over low heat, stirring, until it begins to color. Add cucumbers and cook over medium heat, stirring, until cucumbers are tender and wilted. Stir in vinegar and cream and cook, stirring, for 3 minutes or until thickened slightly. Remove from heat and stir in dill, and salt & pepper to taste.
Source: Gourmet magazine
Drop cucumber strips into boiling water and simmer until nearly tender-- but no longer, so as to retain their color. Drain well. While still in the pan, season the cucumbers with the herbs and stir in cream. Reheat briefly and serve at once.
From: The Joy of Cooking by Rombauer and Becker
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