Pimento Cheese Spread with Spicy Pepper Conserve and Fresh Pickled Cukes

Pimento Cheese Spread with Spicy Pepper Conserve and Fresh Pickled Cukes

INGREDIENTS

Pimento Cheese

  • 4 oz. cream cheese, softened
  • ¼ cup mayonnaise
  • 8 oz. finely shredded sharp cheddar cheese
  • ¼ teaspoon garlic powder
  • 1 tablespoon prepared horseradish
  • 2 tablespoons jarred pimentos, drained

Spicy Pepper Conserve

  • 3 cups Domino® Demerara Washed Raw Cane Sugar
  • ½ cup apple cider vinegar
  • 2 medium red bell peppers trimmed and chopped into 1/2” pieces
  • ½ teaspoon crushed hot red pepper flakes
  • 1 minced fresh jalapeno pepper
  • 1 tablespoon pectin

Fresh Pickled Cukes

  • ½ cup distilled white vinegar
  • 1/4 cup Domino® Light Brown Sugar
  • 1 tablespoon sea salt
  • 4 whole cloves
  • 1 teaspoon whole mustard seed
  • ¼ teaspoon whole allspice
  • 1 whole bay leaf, crushed
  • 2 teaspoon dried minced garlic
  • 1/2 teaspoon dry dillweed
  • 1 cup water
  • 5 whole pickling cucumbers, halved lengthwise, if desired

INSTRUCTIONS

Pimento Cheese

Combine cream cheese and mayonnaise together in a food processor. Pulse for 5-second intervals, scraping down the sides of the bowl as necessary, until mixture is smooth.

Add cheddar, garlic powder, and horseradish and pulse repeatedly until mixture is smooth.

Add the pimentos and pulse just until mixed. Pour mixture into a serving bowl and chill, covered, until ready to serve.

Spicy Pepper Conserve

Combine the sugar and vinegar together in a medium saucepot and stir over medium-high heat until mixture comes to a boil. Keep stirring until all the sugar dissolves.

Stir in peppers and bring the mixture back to a boil. Reduce heat to medium and boil, undisturbed, for 10 minutes.

Slowly stir in the pectin, while mixture continues to boil, and stir vigorously for 2 more minutes until pectin fully dissolves.

Remove from heat and pour into a heatproof container. Cool to room temperature, cover, and chill until ready to serve.

Fresh Pickled Cukes

In a small saucepot, combine all ingredients together, except cucumbers, and bring to a boil. Boil for 1 minute then remove from heat. Set cucumbers in a single layer in a container and pour brine over to cover.

Let brine cool to room temperature then chill overnight before serving. Freshly pickled cukes are best when eaten within 7 days of brining.

QUICK TIP

To keep pectin from clumping in this recipe, try pouring about ½ cup of the boiled mixture into a medium-sized bowl then whisk the 1 tablespoon of pectin until dissolved. Turn this mixture back into the pot and proceed with the recipe.