Nice tangy homemade pickles perk up this sandwich! Great to take on a picnic or even to work! Adapted from Martha Stewart magazine.
- 1 large sweet onion, sliced thin (Vidalia is good)
- 1 medium English cucumber, sliced thin
- 1 cup apple cider vinegar
- 1⁄4 cup honey
- 2 bay leaves
- 1 1⁄4 teaspoons ginger, peeled, chopped finely
- 1 1⁄4 teaspoons mustard seeds
- 1⁄2 teaspoon grey salt or 1⁄2 teaspoon kosher salt
- 2 teaspoons grainy mustard
- 4 small whole wheat rolls, split in half (may toast if desired)
- 4 ounces sharp cheddar cheese, thinly sliced
- Put onion and cucumber into a heatproof nonreactive bowl; set aside.
- Bring vinegar, 2 tbls. honey, bay leaves, ginger, mustard seeds, salt and 1/2 cup water to a boil in a medium saucepan.
- Reduce the heat and simmer, stirring occasionally, about 5 minutes.
- Pour this over onion and cucumber.
- Cover loosely and let cool completely, stirring once in a while to make sure all vegetables are covered.
- The pickles can be refrigerated in an airtight container for up to 2 weeks.
- Stir together remaining 2 tbls. honey and mustard; spread on the bottom of the rolls.
- Add slices of cheddar.
- Top each with 1/3 cup drained pickled cucumbers and onions and top half of roll.
- These sandwiches can be stored, wrapped in parchment or wax paper in a cool, dark place up to 4 hours. Enjoy!