Sauteed Cucumbers

• 20 small pickling (Kirby) cucumbers
• 1/2 cup butter
• 4 medium-size onions, peeled and coarsely chopped
• Salt to taste
• 1/2 cup plain yogurt, optional
• 1/2 cup chopped fresh parsley

1. Wash and coarsely grate cucumbers into colander.
2. Let stand until cooking time.
3. Squeeze water out of cucumbers.
4. Heat butter in skillet and saute onions until they soften.
5. Add cucumbers and cook, stirring occasionally, until mixture is soft, about 5 minutes.
6. Season with salt, if desired.
7. To serve, blend in yogurt, if desired; sprinkle with parsley.

pickling, butter, onions, salt, plain yogurt, parsley

Taken from cooking.nytimes.com/recipes/3698 (may not work)