Recipe courtesy of Gourmet Magazine

Quick Cucumber Pickles with Rye Bread and Cheese

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 6 hors d'oeuvres servings
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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)


  1. 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.
  2. Whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved. Stir in cucumber and let stand at least 5 minutes.
  3. Slice bread and serve with pickles and cheese.
  4. Note: Pickles can be made 2 to 4 hours ahead and chilled, covered.

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