Quick Cucumber Pickles With Rye Bread and Cheese |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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It is a quick and easy German side dish. It is really good to accompany a summer barbeque when cucumbers are plentiful. The original recipe is from epicurious. *Cook time is resting time for the salted cucumbers to drain. Ingredients:
2 english cucumbers |
2 teaspoons kosher salt |
1/2 cup cider vinegar |
1/4 cup sugar |
1 tablespoon dry mustard |
2 teaspoons horseradish |
1 tablespoon fresh dill, minced |
1 loaf rye bread (1 lb) |
12 -16 ounces semisoft cheese (preferably german) |
Directions:
1. Cut cucumbers crosswise into 1/8-inch-thick slices, then toss with salt in a colander and let stand 15 minutes.
2. Rinse and drain cucumbers and pat dry with paper towels.
3. Whisk together vinegar and sugar until sugar is dissolved.
4. Add mustard, horseradish, and dill; mix well.
5. Stir in cucumber and chill at least 5 minutes. Can be made several hours ahead.
6. Slice bread and cheese and serve with pickles.
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