Quick Cucumber Pickles with Rye Bread and Cheese

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
6 hors d'oeuvres servings
Level:
Easy

Ingredients
  • 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)
Directions
  • 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.

  • Whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved. Stir in cucumber and let stand at least 5 minutes.

  • Slice bread and serve with pickles and cheese.

  • Note: Pickles can be made 2 to 4 hours ahead and chilled, covered.


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    Quick Pickled Cucumbers

    Recipe courtesy of Aarti Sequeira