The Farmer'S (Brown Bag) Lunch

1. 1

   Cut baguette in half horizontally to open. Smear each side with a layer of mayo and mustard. On the bottom side of the bread, layer on the slices of cheese, the apple slices, the pieces of green tomato, and the lettuce. Cover up the sandwich with the top. Wrap tightly in sandwich paper until you're ready to eat. It's best eaten within a few hours, but you could make it the night before and keep it in the fridge until morning.

2. 2

   Sterilize your empty jar and lid in boiling water (or a dishwasher) and set aside on a clean towel to dry.

3. 3

   Wash the tomatoes and cut into quarters. Pack the tomatoes into the clean jar until nearly full.

4. 4

   Combine the vinegar, water, honey, salt, and all the spices in a saucepan, bring to a boil, and allow to boil for a few minutes (3-5). Pour this over the tomatoes in the jar until the tomatoes are covered and the liquid reaches up to about 1/2 inch from the top of the jar. Slide a wooden skewer or spoon around the inside wall of the jar to make sure there are no air bubbles.

5. 5

   Screw the lid onto the jar. Allow to cool, then refrigerate. The flavor should be developed enough to enjoy within a couple of weeks, and the pickles will keep in the refrigerator for several months.

* Per serving · 4 servings · Values may vary.