Cucumber-Rye Tea Sandwiches

• 1 large seedless cucumber, peeled and cut into 3-inch lengths
• 3 tablespoons cider vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 36 slices party rye, or 18 slices of rye bread
• 12 ounces cream cheese, softened
• 1 scallion, finely chopped
• 1 Persian cucumber, thinly sliced
• Freshly ground black pepper

1. Using a box grater, coarsely grate the cucumber lengthwise, stopping when you get to the seedy center. Transfer the cucumber to a bowl and stir in the vinegar, lemon juice, sugar and salt. Let stand for 15 minutes.
2. If using rye bread slices, use a 2-inch-round cookie cutter to cut out 36 rounds from the bread. Cover with a slightly damp towel.
3. Transfer the grated cucumber to a colander to drain; squeeze out the excess liquid. Return it to the bowl and stir in the cream cheese and scallion. Spread the cucumber cream cheese on the bread rounds, top each with a Persian cucumber slice and arrange on a platter. Sprinkle with pepper and serve.

cucumber, cider vinegar, lemon juice, sugar, salt, party rye, cream cheese, scallion, cucumber, freshly ground black pepper

Taken from www.myrecipes.com/recipe/cucumber-rye-tea-sandwiches (may not work)