Cucumber-Rye Tea Sandwiches

Ingredients

• 1 large seedless cucumber (peeled and cut into 3-inch lengths)
• 3 tablespoons cider vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 36 slices party rye (or 18 of rye bread)
• 12 ounces cream cheese (softened)
• 1 scallion (finely chopped)
• 1 Persian cucumber (thinly sliced)
• Freshly ground black pepper

Steps

1. Using a box grater, coarsely grate the cucumber lengthwise, stopping when you get to the seedy center. Transfer the cucumber to a bowl and stir in the vinegar, lemon juice, sugar and salt. Let stand for 15 minutes.
2. If using rye bread slices, use a 2-inch-round cookie cutter to cut out 36 rounds from the bread. Cover with a slightly damp towel.
3. Transfer the grated cucumber to a colander to drain; squeeze out the excess liquid. Return it to the bowl and stir in the cream cheese and scallion. Spread the cucumber cream cheese on the bread rounds, top each with a Persian cucumber slice and arrange on a platter. Sprinkle with pepper and serve.