The ultimate beer-hall food is also quite possibly one of our most versatile recipes. Arrange the pickles on a board with Gouda and a soft, dark loaf of rye from the bakery for a satisfying ploughman’s lunch. Whip up a batch to present in an attractive jar for a delectable edible gift that comes together in minutes. Or just serve alongside sandwiches in a buffet—the tart, lightly spicy crunch of the cucumber is a refreshing complement to most cheeses, from Cheddar to goat.
Recipe information
Yield
makes 6 hors d¿oeuvre servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Slice the bread and serve with the pickles and the cheese.
do ahead
Step 4
The PICKLES can be made 2 to 4 hours ahead and chilled, covered.
