Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sautéed Cucumbers 3.0 (107) 1 Review If you've never cooked cucumbers before, try this easy recipe. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 30, 2023 Rate PRINT Share Close Prep Time: 10 mins Total Time: 25 mins Servings: 4 Cucumbers work for more than just salads, sandwiches, or pickles. You can apply heat and turn them into a side that's a little unexpected. Our favorite cooked cucumber recipe is this easy sauté, but fans of warm cucumbers will tell you to also try this much-loved fruit (yes, cucumbers are fruits!) in stir fries and even roasted in the oven. When exposed to the heat of the stovetop, cucumbers are mild and sweet. All you need are cucumbers, butter, salt, and fresh parsley or dill for garnish. Once you've tried this version, swap the butter for olive oil or try using a different herb. 20 Recipes That Are Perfect for an Elegant Afternoon Tea Party Common Types of Cucumbers Some are crunchier, while others have a mild flavor or fewer seeds. Below, discover the types of cucumber sold at grocery stores. (More varieties are available at farmers' markets and farm stands.) Garden Cucumbers The most widely available type of cucumber is the thick, dark green-skinned cucumber known garden cucumbers; they're also called slicing cucumbers, pole cucumbers, and just cucumbers. This variety's skin is thick (and sometimes waxed for preservation), so preparations call for peeling the fruit before using it—whether raw or cooked. Garden cucumbers have large seeds which many recipes call for removing. They are the crispest variety and have the most pronounced cucumber flavor and aroma. Hothouse Cucumbers To some confusion, this type is also often called an English cucumber—despite the fact that it is often grown in Canada. Unlike the garden cucumber, it doesn't require peeling and is seedless; it also has a softer texture and a mild, sweet flavor. Hothouse cucumbers are sold individually wrapped in plastic to protect their delicate skin and are what we used for this sautéed cucumbers recipe. Persian Cucumbers A relatively recent addition to the grocery store produce aisle, Persian cucumbers are generally sold in sets of five and packaged on a styrofoam tray. Like hothouse cucumbers, they have thin skins that are good to eat. They are crisp and juicy but less firm than garden cucumbers. If you can't find hothouse cucumbers, you could use Persian cucumbers for our sautéed cucumbers recipe. Kirby Cucumbers These short, chubby cucumbers are similar to garden cucumbers but slightly softer. They are good to eat raw but are also excellent for pickling. How to Store Cucumbers So They Stay Fresh and Crunchy Ingredients 1 medium-size English cucumber 1 tablespoon butter ¼ teaspoon salt Chopped fresh dill, or parsley Directions Peel and cut cucumber: Peel cucumber and cut into large chunks. Heat butter and sauté cucumber: In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Add herbs and serve: Serve sprinkled with dill or parsley. 5 Other Cucumber Recipes That Aren't Salads: Garlic-Ginger Cucumbers Cucumber Lemonade Avocado, Cucumber, and Apple Smoothie Bowl Cucumber Coconut Soup Cucumber and Riesling Granita Originally appeared: Everyday Food, January/February 2003 Rate It PRINT