Quick Cucumber Pickles with Rye Bread and Cheese
- 2 English cucumbers
- 2 teaspoons kosher salt
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1 tablespoon dry mustard
- 2 teaspoons drained bottled horseradish
- 1 tablespoon chopped fresh dill
- 1 loaf rye bread (1 pound)
- 2 (6 to 8-ounce) pieces semisoft cheese (preferably German, such as Cambozola or Mirabo)
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 of Gourmet Magazine