Sautéed Cucumbers

Today I did something a little different with the abundance of cucumbers we have: I sautéed them. I’ve never, to my knowledge, had sautéed cucumbers. I read some recipes for braised cucumbers, which is sort of the same thing, except I think they added lemon juice and cooked them a little longer. Not having lemon juice, time, or patience, I opted for sautéing. This is what I did:


  • 2-3 sliced cucumbers
  • 1/2 large sliced onion
  • 2 T butter
  • 1 T olive oil (helps prevent the butter from burning)
  • ~12 fresh minced mint leaves
  • salt & pepper to taste

In a sauté pan (I used cast iron) melt the butter and olive oil.

Add the sliced onion to the pan and sauté until softened, then add the sliced cukes.

Add salt and pepper.

Once the cukes are softening up and glistening, add the mint.

Remove from heat, stir it all up.

Serve as is or with a dollop or two of plain yogurt.

I used a Vidalia onion (they’re a bit sweeter than yellow onions and my Southern Man & I love them) and fresh mint. If you don’t have fresh mint taking over the flower bed outside your front door like we do, then you may certainly use dried mint. I would just start off with 1/2 teaspoon and add it when you add the cucumbers–whether you use fresh or dried, adjust it to your own taste. You could also try substituting dill. 🙂

This is what the final result looked like before it was served:

Then, after it was served:

Not quite as appetizing-looking, perhaps? But, oh, it tasted so good! It started off tasting a bit like summer squash, ending with a mild cucumber flavor.

Finally, after it was eaten and sent off to the dishwasher:

She liked it, too!


About rebelwife

New England wife of a Southern man relocated back to Alabama.
This entry was posted in Food & Beverage, photography, Recipes and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Sautéed Cucumbers

  1. garden2day says:

    I have never heard of this. Quite interesting. I wonder what my family would think… Thanks for sharing.


    • rebelwife says:

      Yes, cooking cucumber seems to go against reason, at least in my mind. However, one can only eat so many raw cukes and make so many pickles, so I wanted to find something different to do with them. Actually, if you don’t make pickles fairly quickly with them, or if they are too big (I don’t like them when the seeds get big), this seems like a good way to use them. I do a similar dish, except use raw cukes and onions and the mint. Then I starting sautéing the onions, so they wouldn’t be so strong. Try it out, sometime. I have yet to use dill. The mint gives it that Armenian/Middle Eastern flair. 🙂


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