Glazed Cucumbers with Dill

• 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

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

garden cucumbers, butter, dill, kosher salt, bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/glazed-cucumbers-with-dill.html (may not work)