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Epicurious

Quick Cucumber Pickles with Rye Bread and Cheese

4.8

(14)

Image may contain Plant Food and Meal
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

  1. 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.

TagsPickleCondimentCucumberVegetableHorseradishHerbs & SpicesDillCheeseDairyStarterSnackDinnerVegetarianNut FreeQuickEasyNo-CookGourmet
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