One Hour Pickled Cukes

Open-Face Bagels with Cream Cheese, 

Smoked Mackerel & One-Hour Pickled Cukes 

Remove skin from 1/2 lb (225 g) smoked mackerel. Feel for any pin bones with fingertip and remove with tweezers. Break into large flakes. Cut four small bagels in half. Toast. Spread generously with cream cheese (you will need about 1 cup/250 mL in total). Top with smoked mackerel. Drain 1/2 cup (125 mL) One-Hour Pickled Cukes (recipe below) and divide among sandwiches. Divide 1/3 cup (80 mL) thinly sliced red onion on sandwiches and garnish with dill fronds.

Remove skin from 1/2 lb (225 g) smoked mackerel. Feel for any pin bones with fingertip and remove with tweezers. Break into large flakes. Cut four small bagels in half. Toast. Spread generously with cream cheese (you will need about 1 cup/250 mL in total). Top with smoked mackerel. Drain 1/2 cup (125 mL) One-Hour Pickled Cukes (recipe below) and divide among sandwiches. Divide 1/3 cup (80 mL) thinly sliced red onion on sandwiches and garnish with dill fronds.

This quick, easy pickle is mild enough to serve as a side dish topped with chopped herbs such as dill, tarragon or mint. If you don’t have freezer bags, make the pickles in an airtight container and press the cucumbers down with a piece of plastic wrap.

1/4 tsp (1 mL) finely grated garlic
1/4 cup (60 mL) white wine vinegar
1 tbsp (15 mL) sugar
1/2 tsp (2 mL) fine sea salt
1 large English cucumber, about 1 lb (455 g)

In a medium-size mixing bowl, whisk garlic, vinegar, sugar and salt until sugar is dissolved.

Cut cucumber into three even lengths. On a mandoline, thinly slice into rounds a little less than 1/8 inch (3 mm) thick. Add to vinegar mixture. Mix gently but thoroughly with tongs. Transfer to a medium-size freezer bag. Press out air, seal and refrigerate at least 1 hour and up to 3 days.   Makes about 2 cups (500 mL)      Serves 4 to 6.