6 Servings 30 min Cook
2 Cucumber (8-1/4") Cucumber
1 Tbsp Dill
1/2 Cup Vinegar
2 Tsp Horseradish
14 Oz Brie Cheese
1/4 Cup Sugar
1 Tbsp Mustard Seed
16 Oz Rye Bread
2 Tsp Salt
Finely chop dill.
Cut cheese into two 7-ounce pieces.
Cut cucumbers crosswise into 1/8-inch-thick slices, then toss with kosher salt in a bowl and let stand 15 minutes.
Rinse and drain cucumbers and pat dry with paper towels.
Whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved.
Stir in cucumber and let stand at least 5 minutes.
Slice bread and serve with pickles and cheese.
