Quick Cucumber Pickles With Rye Bread And Cheese Food

QUICK CUCUMBER PICKLES WITH RYE BREAD AND CHEESE

Steps:

• 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.
• Whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved. Stir in cucumber and let stand at least 5 minutes.
• Slice bread and serve with pickles and cheese.

QUICK CUCUMBER PICKLES WITH RYE BREAD AND CHEESE

Steps:

• Cut cucumbers crosswise into 1/8-inch-thick slices, then toss with salt in a colander and let stand 15 minutes.
• Rinse and drain cucumbers and pat dry with paper towels.
• Whisk together vinegar and sugar until sugar is dissolved.
• Add mustard, horseradish, and dill; mix well.
• Stir in cucumber and chill at least 5 minutes. Can be made several hours ahead.
• Slice bread and cheese and serve with pickles.

QUICK PICKLES

Steps:

• Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

CUCUMBERS ON RYE BREAD

Steps:

• Mix seasoning and cream cheese.
• Spread on rye bread.
• Top with slice of cucumber then sprinkle with dill weed.

RYE BREAD SANDWICHES WITH TUNA, PICKLE AND CREAM CHEESE

Steps:

• Drain the tuna and mix with the grated lemon rind, lemon juice, pickles and cheese; season to taste with salt and pepper.
• Spread mixture over 4 slices of rye bread and top with sliced onion and lettuce leaves and top with remaining slices of rye bread.
• Cut in half to serve.

QUICK CUCUMBER PICKLES WITH RYE BREAD AND CHEESE

Steps:

• 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.
• 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.
• Slice the bread and serve with the pickles and the cheese.
• do ahead
• The PICKLES can be made 2 to 4 hours ahead and chilled, covered.