Green Mountain Cucumbers

By National Gardening Association Editors

The blend of garlic, dill, chives, and parsley compliment the cucumbers in this warm salad. It makes an ideal accompaniment to fish. Serves 6.


4 medium cucumbers
4 tablespoon butter or margarine
1 clove garlic, crushed
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh dill weed (leaves), chopped
1 tablespoon fresh chives, chopped
Parsley sprigs


Peel cucumbers, cut in half lengthwise, scoop out seeds, and cut in 1/2-inch slices. Heat margarine in large skillet. Add garlic and cucumbers. Saute for five minutes, stirring often. Add sour cream, salt, and pepper. Cook and stir over medium heat another five minutes. Stir in dill and chives, and heat for another minute. Serve and garnish with sprigs of parsley.

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