Summary

Ingredients

• 2 large cucumber (s), thick vegetable cucumbers from the garden
• 1 medium onion (s)
• 1 tablespoon flour
• 1 dash white wine, dry or white wine vinegar
• salt and pepper
• Water, to extinguish
• Dill, fresh
• Oil, for frying

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Instructions

1. Wash, peel and halve the cucumber lengthways, scrape out the kernels with a tablespoon and slice the cucumber halves into fine slices.
2. Finely dice the onion and fry in the hot oil in a stew pan until translucent, add the cucumber slices and braise them, sprinkle the flour over the cucumbers and stir in well and brown a little in the pan. Deglaze with white wine or vinegar and add enough water to form a sauce. Season to taste with salt and pepper. Let the cucumbers stew for about 25 minutes with the lid closed. At the end, before serving, sprinkle freshly cut dill over the top.
3. I prefer to eat boiled potatoes and a slice of cold meat cheese with it.