<http://schema.org/articleBody>
"this recipe on the Cookthink web site, I decided that would be the perfect use for the cucumbers I bought on impulse at the farmers&amp;#039; market. The pickles were a big hit with my parents, too; I think nostalgia plays a part for all of us.  The sandwich is toasted pumpernickel with Cheddar and the pickled cucumber and onion slices. I wish I had added more pickles or less cheese; the sandwich I assembled didn&amp;#039;t have the best balance. But I do want to pickle some other vegetables, particularly to try to make one of these Southeast Asian sandwiches I&amp;#039;ve been hearing so much about (such as bahn mi, with pickled veggies and deli meat).  Making the cucumbers and onion is easy: slice both thin, using as much onion as you&amp;#039;d like, then mix 3 tablespoons apple cider vinegar, 3 tablespoons rice wine vinegar, 1 teaspoon salt and \u00BD teaspoon ground pepper. Toss the cucumber and onion in the vinegar mixture, then refrigerate for at least 30 minutes (I did it overnight).  Here are a couple more pickled-vegetable recipes to try:  Pickled Vegetable Salad Pickled Peppers What do you pickle? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a42072/quick-picks-5507/>