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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put onion and cucumber into a heatproof nonreactive bowl; set aside. | 2. Bring vinegar, 2 tbls. honey, bay leaves, ginger, mustard seeds, salt and 1/2 cup water to a boil in a medium saucepan. | 3. Reduce the heat and simmer, stirring occasionally, about 5 minutes. | 4. Pour this over onion and cucumber. | 5. Cover loosely and let cool completely, stirring once in a while to make sure all vegetables are covered. | 6. The pickles can be refrigerated in an airtight container for up to 2 weeks. | 7. Stir together remaining 2 tbls. honey and mustard; spread on the bottom of the rolls. | 8. Add slices of cheddar. | 9. Top each with 1/3 cup drained pickled cucumbers and onions and top half of roll. | 10. These sandwiches can be stored, wrapped in parchment or wax paper in a cool, dark place up to 4 hours. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		sliced sweet	60.0	14.01	1.65	0.15
english cucumber	1		sliced	-	-	-	-
apple cider vinegar	1	cup		-	-	-	-
honey	1/4	cup		-	-	-	-
bay leaf	2			-	-	-	-
ginger	1 1/4	1/4	peeled chopped	2.0	0.4442	0.0455	0.0188
mustard seed	1 1/4	1/4		12.7	0.7022	0.652	0.9059999999999999
salt	1/2	teaspoon		-	-	-	-
grainy mustard	2	teaspoons		-	-	-	-
wheat	4			-	-	-	-
sharp cheddar cheese	4	ounces	sliced	464.9317	2.4154	27.499000000000002	38.3512

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.