Quick Cucumber Pickles with Rye Bread and Cheese

1. 1

   Cut cucumbers crosswise into 1/8-inch-thick slices; then toss with kosher salt in a bowl and let stand 15 minutes.

2. 2

   Rinse and drain cucumbers and pat dry with paper towels.

3. 3

   Whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved.

4. 4

   Stir in cucumber and let stand at least 5 minutes.

5. 5

   Slice bread and serve with pickles and cheese.

6. 6

   Note: Pickles can be made 2 to 4 hours ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.