Quick Cucumber Pickles with Rye Bread and Cheese

This amazing recipe is from “The Epicurious Cookbook” by Tanya Steel and the editors of Epicurious.

I brought this appetizer to a potluck Christmas dinner.  I loved the fresh taste of these pickles.  I made them an hour ahead and the cucumbers stayed nice and crisp.  I used a mandolin to cut the cucumbers.

As stated by the cookbook, you can jar these pickles to give as a gift, or serve alongside sandwiches in a buffet. The tart, lightly spicy crunch of the cucumber is a refreshing complement to most cheese, from Cheddar to goat.

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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 (6-8 ounce) pieces semisoft cheese (preferably German, such as Cambozola or Mirabo)

1. Cut the cucumbers crosswise into 1/8-inch thick slices, then toss with the salt in a bowl and let stand 15 minutes. Rinse and drain the cucumbers and pat dry with paper towels.

2. Whisk together the vinegar, sugar, mustard, horseradish, and dill until the sugar is dissolved. Stir in the cucumbers and let stand at least 5 minutes.

3. Slice the bread and serve with the pickles and the cheese.

YIELD: Makes 6 hors d’oeuvre servings

DO AHEAD: The pickles can be made 2 to 4 hours ahead and chilled, covered.

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