Ingredients

Pickles:
• 1 cup water
• 1 cup distilled white vinegar
• ½ Tbsp coarse salt
• 1 ½ lbs cucumbers, sliced in rounds
• 4 cloves garlic, peeled
• ¼ cup fresh dill leaves
• 2 Tbsp pickling spice
Sloppy Joes:
• 1 Tbsp olive oil
• ½ medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup green lentils
• 1 Tbsp chili powder
• 2 cups unsalted vegetable stock
• 1 (15 oz) can tomato sauce
• 3 Tbsp yellow mustard
• 3 Tbsp brown sugar
• 2 Tbsp ketchup
• 1 tsp coarse salt
• ½ tsp ground black pepper
• Dash Worcestershire sauce
• Pinch crushed red pepper flakes
• 12 slices sourdough bread, toasted

Instructions

To make pickles:
1. Wash jars with soap and water.
2. Bring water, vinegar and salt to a boil in a saucepan and boil until salt has dissolved, whisking regularly.
3. Allow brine to slightly cool.
4. Pack cucumber slices in the jars, then pack a few garlic cloves in each.
5. Distribute dill and pickling spice into each jar.
6. Pour brine to the top of the jar and secure tightly with the lids.
7. Allow jars to cool to room temperature, then refrigerate.
8. Allow to pickle for at least one day.
To make Sloppy Joes:
9. Heat olive oil in a large skillet to medium heat.
10. Add onion and sauté 4-5 minutes, until soft.
11. Stir in garlic, then stir in lentils and chili powder.
12. Once coated in oil, add stock and bring to a simmer. Simmer 15 minutes, until lentils are al dente.
13. Stir in tomato sauce, mustard, brown sugar, ketchup, salt, pepper, Worcestershire sauce, and red pepper flakes.
14. Allow to simmer 2-3 more minutes. Taste and adjust seasoning, if necessary.
To build Sloppy Joes:
15. Spoon Sloppy Joe mixture on 6 slices toasted sourdough bread.
16. Stack pickles on top and finish with remaining slices of bread.

Notes