Ingredients
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1 large sweet onion, sliced thin (Vidalia is good)
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1 medium English cucumber, sliced thin
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1 cup apple cider vinegar
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1/4 cup honey
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2 bay leaves
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1 1/4 teaspoons ginger, peeled, chopped finely
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1 1/4 teaspoons mustard seeds
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1/2 teaspoon grey salt or 1/2 teaspoon kosher salt
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2 teaspoons grainy mustard
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4 small whole wheat rolls, split in half (may toast if desired)
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4 ounces sharp cheddar cheese, thinly sliced
Instructions
- 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!