Ingredients
-
1
-
1
-
1
-
1/4
-
2
-
1 1/4
-
1 1/4
-
1/2
-
2
-
4
-
4
-
-
-
-
Directions
Cheddar Sandwiches With Quick Pickles and Honey Mustard, Nice tangy homemade pickles perk up this sandwich! Great to take on a picnic or even to work! Adapted from Martha Stewart magazine
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Put Onion and Cucumber Into a Heatproof Nonreactive Bowl; Set Aside. |
|
2
Done
|
Bring Vinegar, 2 Tbls. Honey, Bay Leaves, Ginger, Mustard Seeds, Salt and 1/2 Cup Water to a Boil in a Medium Saucepan. |
|
3
Done
|
Reduce the Heat and Simmer, Stirring Occasionally, About 5 Minutes. |
|
4
Done
|
Pour This Over Onion and Cucumber. |
|
5
Done
|
Cover Loosely and Let Cool Completely, Stirring Once in a While to Make Sure All Vegetables Are Covered. |
|
6
Done
|
the Pickles Can Be Refrigerated in an Airtight Container For Up to 2 Weeks. |
|
7
Done
|
Stir Together Remaining 2 Tbls. Honey and Mustard; Spread on the Bottom of the Rolls. |
|
8
Done
|
Add Slices of Cheddar. |
|
9
Done
|
Top Each With 1/3 Cup Drained Pickled Cucumbers and Onions and Top Half of Roll. |
|
10
Done
|
These Sandwiches Can Be Stored, Wrapped in Parchment or Wax Paper in a Cool, Dark Place Up to 4 Hours. Enjoy! |
