Quick Cucumber Pickles with Rye Bread and CheeseDana Gallagher
Cooks' note:
Pickles can be made 2 to 4 hours ahead and chilled, covered.
Recipe information
Total Time
30 minutes
Yield
Makes 6 hors d'oeuvre servings
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)
Preparation
Step 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.
Step 2
Whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved. Stir in cucumber and let stand at least 5 minutes.
Step 3
Slice bread and serve with pickles and cheese.
