Pickled Pimento Green Cheese – Tomato Recipe

Prepare brine

Combine white wine vinegar, water, granulated sugar, and kosher salt in a small saucepan. Add whole peppercorns, mustard seeds, bay leaf and crushed garlic. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve. Simmer 1 minute, then remove from heat and let cool to room temperature (about 20–30 minutes). Strain out solids and reserve liquid. Measure 1 cup for the cheese; refrigerate any extra for other use.

Prep cheese

Trim rind from the block of mild green cheddar if present. Grate the cheddar coarsely or cut into 1/4-inch cubes. Place grated or cubed cheddar into a medium mixing bowl.

Salt and mellow

Sprinkle 1/2 teaspoon of the kosher salt over the cheese and toss to distribute. Let sit 10 minutes to draw out a little moisture; this helps the cheese absorb brine without becoming watery.

Combine base

In a separate bowl, beat together softened cream cheese, mayonnaise, Dijon mustard, apple cider vinegar, sugar (1 tsp), remaining 1/2 teaspoon kosher salt, black pepper, and crushed red pepper flakes until smooth and homogenous. This creates a spreadable, slightly tangy binder for the cheddar.

Add pimentos and herbs

Fold the chopped roasted red pimentos, minced parsley and chives into the cream-cheese mixture until evenly distributed.

Marry cheese and binder

Fold the coated cheddar into the pimento-cream mixture gently but thoroughly, making sure all cheese pieces are coated. Taste and adjust seasoning — add a pinch more salt or a touch more vinegar if you'd like brighter acidity.

Pickle the cheese

Place the coated cheese into a clean glass jar or airtight container, pressing it down to remove large air pockets. Pour 1 cup of the cooled pickling brine over the cheese so the liquid comes up around but not necessarily completely submerging every piece (the binder will absorb). Seal the jar and refrigerate for at least 12 hours, preferably 24–48 hours, to allow pickling flavors to penetrate. Turn the jar once after 12 hours to redistribute brine.

Finish

After pickling time, remove jar from fridge and drain off excess brine if too wet (reserve the brine for another use). Stir gently to recombine any separated binder. The pickled pimento green cheese is ready to serve cold or at cool room temperature.

If serving with tomato, place ripe tomato slices on toasted bread or crackers, spoon or spread a generous amount of pickled pimento green cheese on top, garnish with fresh basil leaves, and serve immediately. The tangy pickled cheese contrasts nicely with sweet tomato and crunchy toast.

Store leftover pickled cheese in an airtight container in the refrigerator for up to 2 weeks. Bring to cool room temperature before serving for best texture.