First peel and halve the cucumber. Remove the seeds with a spoon or ball cutter.
Cut the cucumber halves into slices, add salt and leave to stand for about 15 minutes.
The cucumber loses water when it is salted, which is then squeezed out with a cloth.
Caramelize the sugar in a saucepan, as soon as the sugar has melted (it shouldn`t turn too brown), add a piece of butter. Once the butter has melted, deglaze with vinegar. (but it is best to take it off the stove beforehand)
Then add the drained cucumber slices and sauté for about 10 minutes. (They should stay a little crunchy)
Then remove from the stove and stir in the creme fraiche and dill.
I prefer to eat the cucumber vegetables simply with toast. But you can also eat it as an accompaniment to meat, for example.
I didn`t write down any quantities of sugar, butter and vinegar, because some like it sweeter and others prefer a bit more sour.
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