Quick Cucumber Pickles with Rye Bread and Cheese
Cut cucumbers crosswise into 1/8-inch-thick slices; then toss with kosher salt in a bowl and let stand 15 minutes. Rinse and drain cucumbers and pat dry with paper towels.
Slice bread and serve with pickles and cheese.
Note: Pickles can be made 2 to 4 hours ahead and chilled, covered.
Recipe courtesy Gourmet Magazine