Test Kitchen: Brie And Mixed Pickle Baguettes

• 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

1. Slice cabbage, shallots and jalapenos, mix together, and then put into large Mason jar.
2. Bring water and vinegar to a boil.
3. Add salt, brown sugar, and black pepper to jar.
4. Pour boiling vinegar mix into jar, and seal the lid.
5. Shake jar well.
6. Let jar cool to room temperature, then stick in the fridge.
7. 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).
8. Slice rolls; I suggest focaccia or ciabatta.
9. Slice brie.
10. Build sandwich, from the bottom up: brie, mustard seeds, mixed pickles.
11. Serve immediately, or wrap tightly in foil, refrigerate for up to two days and allow to come to room temperature before serving.

red cabbage, shallots, jalapenos, apple cider vinegar, water, salt, brown sugar, wedge brie, baguettes, seeds

Taken from www.foodrepublic.com/recipes/test-kitchen-brie-and-mixed-pickle-baguettes/ (may not work)