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.

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.

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.