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Recipe courtesy of Gourmet Magazine

Show: Sara's Secrets

Episode: Quick Pickling

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Total:: 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.

My Private Notes

Name: Quick Cucumber Pickles with Rye Bread and Cheese
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 hors d'oeuvres servings
Cuisine: american
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)