Best Quick Cucumber Pickles With Rye Bread And Cheese Recipes

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.

SUNSHINE PICKLES

Steps:

• Cut ends off cucumbers and wash.
• Pack the cucumbers in jar with dill and garlic to taste.
• (I prefer fresh dill from my garden--usually two to four dill heads. Four garlic cloves seems to hit the happy medium mark for the whole family--the garlic flavor does get stronger as they stand though.) Stir together the warm water, vinegar and canning salt, then pour over the cucumbers.
• Place the slice of dark rye bread on top.
• Put lid on loosely.
• Set in the sun for four days.
• Take the rye bread off.
• Chill for two days and then you can use them.

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.