Quick Cucumber Pickles With Rye Bread And Cheese
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Kosher Salt1 cup
Cider Vinegar1 cup
Sugar1 tbsp
Dry Mustard1 tbsp
Dill (chopped fresh)1 loaf
Rye Bread (1 pound)Directions:
1
Cut cucumbers crosswise into 1/8-inch-thick slices; then toss with kosher salt in a bowl and let stand 15 minutes
2
Rinse and drain cucumbers and pat dry with paper towels
3
Whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved
4
Stir in cucumber and let stand at least 5 minutes
5
Slice bread and serve with pickles and cheese
6
Note: Pickles can be made 2 to 4 hours ahead and chilled, covered