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Categories:
red cabbage shallots jalapenos apple cider vinegar water salt brown sugar wedge Brie baguettes seeds
Viewed: 98 - Published at: 3 years agoIngredients
- 1/2 head red cabbage
- 4 shallots
- 3 jalapenos
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup salt
- 1/2 cup brown sugar
- 1 large wedge brie (about half a pound)
- 1-2 baguettes (or six rolls)
- Pickled mustard seeds
Method
- Slice cabbage, shallots and jalapenos, mix together, and then put into large Mason jar.
- Bring water and vinegar to a boil.
- Add salt, brown sugar, and black pepper to jar.
- Pour boiling vinegar mix into jar, and seal the lid.
- Shake jar well.
- Let jar cool to room temperature, then stick in the fridge.
- You should make pickles at least 6 hours in advance, but its best if you make it a day or two ahead of time (same goes for the pickled mustard seeds).
- Slice rolls; I suggest focaccia or ciabatta.
- Slice brie.
- Build sandwich, from the bottom up: brie, mustard seeds, mixed pickles.
- Serve immediately, or wrap tightly in foil, refrigerate for up to two days and allow to come to room temperature before serving.
