Last night, DH and I hosted an Oktoberfest for our international dinner group. It looked like it would be a beautiful Fall night, so we decided to do our first course on the deck: sausages braised in beer and finished on the grill, a couple of German cheeses, my friend Laura’s homemade rye bread, and quick cucumber pickles. DH and I picked up three kinds of Oktoberfest beer at Peabody’s that afternoon so we could start the evening with a beer-tasting. Big fun was had by all, and the Quick Cucumber Pickles were the surprise hit of the evening.
I had never made pickles before, but wanted something fresh and crunchy to serve alongside the sausages and cheese. I found this recipe on Epicurious and did not change a thing. I had to spirit away the last of the pickles so that I would have some to photograph this morning.
Quick Cucumber Pickles
- 2 English cucumbers
- 2 teaspoons kosher salt
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1 tablespoon dry mustard
- 2 teaspoons drained bottled horseradish
- 1 tablespoon chopped fresh dill
- Cut cucumbers crosswise into 1/8-inch-thick slices, 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.
Prep time: 20 minutes
Serve with sliced rye bread, grilled sausages, cheese and beer.
I bought a variety of sausages – some German and some not -- including a couple of kinds of bratwurst, as well as some knockwurst, and kielbasa. I braised them in beer for about 20 minutes before DH grilled them. My favorite of the sausages was the Dietz and Watson Knockwurst that I found in the deli case at Harris Teeter. Yum!
I also served a couple of kinds of German cheeses I found at Earth Fare – a smoked Rauchkäse cheese, Bruder Basil, and a Mirabo Walnut. Both were delicious. Laura’s rye bread and the Quick Cucumber Pickles were the perfect accompaniment.