Caramelized cucumber vegetables

Ingredients for 2 servings:

• 1 large cucumber(s)
• some sugar
• some butter
• some vinegar
• 1 cup crème fraîche
• dill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, peel and halve the cucumber. Remove the seeds with a spoon or a melon baller. Slice the cucumber halves, season with salt, and let stand for about 15 minutes. Salting causes the cucumber to lose water, which you then squeeze out with a cloth. Caramelize the sugar in a saucepan. Once the sugar has melted (it shouldn’t get too brown), add a knob of butter. Once the butter has melted, deglaze with vinegar (it’s best to remove it from the heat first). Then add the drained cucumber slices and sauté for about 10 minutes. (They should still be a little crunchy). Then remove from the heat and stir in the crème fraîche and dill. I like to eat the cucumber simply with toast. But it can also be eaten as a side dish with meat, for example. I have deliberately not written down the amounts of sugar, butter, and vinegar, as some people prefer it sweeter and others prefer it a bit more acidic.