Directions

1. 1. Peel the cucumbers if waxed. Cut them in half lengthwise and scoop out the seeds with a spoon. Cut them into 3/4 inch chunks.
2. 2. If the cucumbers are not firm, place the chunks in a colander and sprinkle them evenly with salt then let them drain for about 20 minutes. Rinse and dry. If the cucumbers are already firm proceed with the recipe.
3. 3. Place butter in medium to large skillet over medium heat. When it melts add the onion and cook, stirring occasionally, until the onion softens, about five minutes. Do not let the onion brown.
4. 4. Add the cucumbers and cook, stirring occasionally, for another five minutes or until the cucumbers are just tender. Add the pepper and, if you did not salt them earlier, salt.
5. 5. Turn heat to low then stir in the yogurt and fresh dill to taste. Stir until well blended and remove from the heat.