For the Pickled Brussels Sprouts:
>
1/2 lb Brussels sprouts, halved
>
3/4 cups water
>
1/4 cup white vinegar
>
1/2 tbsp black peppercorns
>
1/4 tbsp yellow mustard seeds
>
1 tbsp salt
>
1/2 tsp sugar (optional)
>
2 cloves garlic, smashed
>
1 bay leaf
For the Skewers:
>
Wooden skewers
>
8 oz Irish cheddar
>
1 loaf pumpernickel bread
>
6 oz pastrami, sliced
>
Dijon mustard, for serving
Steps
1
Boil Brussels sprouts in salted water for 3 minutes, then immediately transfer to an ice bath.
2
Add water, vinegar, peppercorns, mustard seeds, and 1 tablespoon salt to a saucepan, bring to a boil, and simmer until salt is dissolved. Drain the Brussels sprouts, and place in a mason jar with garlic and one bay leaf, then pour in the brine. Cool to room temperature, then cover and refrigerate for at least 1 hour.
3
Cut your cheddar into 1/2 inch cubes, and slice your pumpernickel into bite-sized pieces. Assemble your skewers, alternating ingredients to your preference. Serve with dijon mustard!
