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.

　　

Ingredients

makes 6 hors d¿oeuvre servings

　　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)

　　

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.

　　The Epicurious Cookbook