Baked cucumbers (2)

Ingredients: 
Servings: 6 People
6 cucumbers about 8 inches
long
2 Tb wine vinegar
1 1/2 Tsp salt
1/8 Tsp sugar
A 2 1/5 quart porcelain or
stainless steel bowl
A baking dish 12 inches in
diameter and I 1/2 inches
deep
3 Tb melted butter
3 to 4 Tb minced green onions (i used normal onions)
1/8 tsp pepper (i used red and kinda alot cos i like pepper)
1/2 tsp dill or basil


Method:

1. Peel the cucumbers. Cut in half lengthwise; scoop
out the seeds with a spoon. Cut into lengthwise strips
about 3/8 inch wide. Cut the strips into 2·inch pieces.
2. Toss the cucumbers in a bowl with the vinegar, salt,
and sugar. Let stand for at least 30 minutes or for
several hours. Drain. Pat dry in a towel.
3. Preheat oven to 375 degrees.
4. Toss the cucumbers in the baking dish with the butter,
herbs, onions, and pepper. Set uncovered in middle
level of preheated oven for about I hour, tossing 2
or 3 times, until cucumbers are tender but still have a
suggestion of crispness and texture. They will barely
color during the cooking.
Tip: Set aside uncovered; reheat before serving.

Baked cucumbers go with roast, broiled, or sauteed chicken, roast veal, veal
.chops or scallops, and sauteed brains or sweetbreads.