Pickled Cheese Curds Recipe

Inspired by Juniper Bar and Restaurant

Time30m

Serves4

barrel aged vinegar, hot honey

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Preparation Instructions

Prepare the Brine

In a medium saucepan, combine barrel-aged vinegar, hot honey, water, garlic cloves, black peppercorns, and red pepper flakes. Bring to a simmer over medium heat, stirring until honey is dissolved. Remove from heat and allow to cool slightly.

Pack the Jar

In a clean glass jar, add the cheese curds and fresh dill, ensuring the curds are packed tightly.

Add the Brine

Pour the warm brine over the cheese curds in the jar, making sure they are fully submerged. If necessary, add additional water or vinegar to cover the curds completely.

Seal and Refrigerate

Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to meld. For best results, let sit for 3-7 days.

Enjoy!

Once pickled, enjoy the cheese curds as a snack or as part of a cheese board.