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

  12 slice, snack-size or 84g

• Salt

  Table

  2 tsp or 12g

Directions

1. Finely chop dill. Cut brie cheese into two 7-ounce pieces.
2. Cut cucumbers crosswise into 1/8-inch-thick slices. Toss cucumber slices with salt in a bowl and let stand 15 minutes. Rinse and drain cucumbers and pat dry with paper towels.
3. In a separate bowl, whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved. Stir in cucumbers and let stand at least 5 minutes.
4. Slice bread. Serve pickles with cheese and bread.

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