Quick Cucumber Pickles With Rye Bread and Cheese

• 2 English cucumbers
• 2 teaspoons kosher salt
• 12 cup cider vinegar
• 14 cup sugar
• 1 tablespoon dry mustard
• 2 teaspoons horseradish
• 1 tablespoon fresh dill, minced
• 1 loaf rye bread (1 lb)
• 12 -16 ounces semisoft cheese (preferably German)

1. Cut cucumbers crosswise into 1/8-inch-thick slices, then toss with salt in a colander and let stand 15 minutes.
2. Rinse and drain cucumbers and pat dry with paper towels.
3. Whisk together vinegar and sugar until sugar is dissolved.
4. Add mustard, horseradish, and dill; mix well.
5. Stir in cucumber and chill at least 5 minutes.
6. Can be made several hours ahead.
7. Slice bread and cheese and serve with pickles.

cucumbers, kosher salt, cider vinegar, sugar, mustard, horseradish, fresh dill, rye bread, semisoft cheese

Taken from www.food.com/recipe/quick-cucumber-pickles-with-rye-bread-and-cheese-306098 (may not work)