Quick Cucumber Pickles With Rye Bread And Cheese Recipes

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SUNSHINE PICKLES



Sunshine Pickles image

Make and share this Sunshine Pickles recipe from Food.com.

Provided by Cindy Lynn

Categories     Lunch/Snacks

Time 10m

Yield 1 gallon

Number Of Ingredients 7

cucumber
dill (to taste)
garlic (to taste)
1 quart water
1/4 cup vinegar (I use white)
6 tablespoons canning salt
1 slice dark rye bread

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



Quick Cucumber Pickles with Rye Bread and Cheese image

Categories     Bread     Cheese     Lunch     Buffet     Rye     Cucumber     Kosher

Yield makes 6 hors d¿oeuvre servings

Number Of Ingredients 9

2 English cucumbers
2 teaspoons kosher salt
1/2 cup cider vinegar
1/4 cup sugar
1 tablespoon dry mustard
2 teaspoons drained bottled horseradish
1 tablespoon chopped fresh dill
1 loaf rye bread (1 pound)
2 (6- to 8-ounce) pieces semisoft cheese (preferably German, such as Cambozola or Mirabo)

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.

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