How to Make It
Place first five pickle ingredients into a small pot and bring to boil. Cool.
Slice cucumber into 4mm slices and cover with cooled pickle liquid and refrigerate overnight.
To serve, brush a thick slice of grain bread with olive oil and toast until golden. Top with sliced heirloom tomatoes, a generous amount of sea salt, slices of red onion, and 4 to 5 slices of homemade pickles. Top with marinated sardine fillets. (We use the Ortiz brand, which come in a jar and are delicious.) Finish with sprigs of Italian parsley.