6 cucumbers
1/4 c. butter
Salt and pepper to taste
1 1/2 tsp. chopped fresh mint
1/4 c. cider vinegar

Peel cucumbers and cut them in half lengthwise. With the tip of a spoon, scoop out all of the seeds. Cut cucumber halves into large chunks. Simmer in plenty of boiling, salted water until tender. Drain well and shake over heat to drive out any excess moisture. Remove cucumbers from pot.

To the pot add butter, salt and pepper. When butter has melted. Add mint and sauté about 1 minute. Add cucumbers and toss until hot and well coated. Add vinegar and bring to boil. Cook until the vinegar has evaporated, leaving the mint and butter. Serve at once.