Quick Cucumber Pickles with Rye Bread and Cheese

Ingredients

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Dill

  Fresh

  1 tbsp or 0.6g

• Vinegar

  Cider

  ½ cup or 120g

• Horseradish

  Prepared

  2 tsp or 10g

• Brie cheese

  14 oz or 397g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Mustard seed

  Spices, ground

  1 tbsp or 6g

• Rye bread

  Reduced-calorie

  16 oz or 454g

• Salt

  Table

  2 tsp or 12g

Directions

1. Finely chop dill. Cut cheese into two 7-ounce pieces.
2. 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.
3. Whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved. Stir in cucumber and let stand at least 5 minutes.
4. Slice bread and serve with pickles and cheese.

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