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Ingredients
Pimento Cheese
4 oz. cream cheese, softened
- 1/4 cup mayonnaise
- 8 oz. finely shredded sharp cheddar cheese
- 1/4 teaspoon garlic powder
- 1 tablespoon prepared horseradish
- 2 tablespoons jarred pimentos, drained
Spicy Pepper Conserve
3 cups Turbinado Sugar
- 1/2 cup apple cider vinegar
- 2 medium red bell peppers trimmed and chopped into 1/2” pieces
- 1/2 teaspoon crushed hot red pepper flakes
- 1 minced fresh jalapeno pepper
- 1 tablespoon pectin
Fresh Pickled Cukes
1/2 cup distilled white vinegar
- 1/4 cup Light Brown Sugar
- 1 tablespoon sea salt
- 4 whole cloves
- 1 teaspoon whole mustard seed
- 1/4 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
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Instructions
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Pimento Cheese
Step 1
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.
Step 2
Add cheddar, garlic powder, and horseradish and pulse repeatedly until mixture is smooth.
Step 3
Add the pimentos and pulse just until mixed. Pour mixture into a serving bowl and chill, covered, until ready to serve.
Spicy Pepper Conserve
Step 1
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.
Step 2
Stir in peppers and bring the mixture back to a boil. Reduce heat to medium and boil, undisturbed, for 10 minutes.
Step 3
Slowly stir in the pectin, while mixture continues to boil, and stir vigorously for 2 more minutes until pectin fully dissolves.
Step 4
Remove from heat and pour into a heatproof container. Cool to room temperature, cover, and chill until ready to serve.
Fresh Pickled Cukes
Step 1
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.
Step 2
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.