Pikliz Pimento Cheese Recipe

If pimento cheese is the South’s unofficial love language, then pikliz is Haiti’s bold, vinegary exclamation point.
Put them together and you get a spread that’s creamy, tangy, crunchy, and just spicy enough to make crackers feel
like they’re wearing a leather jacket. This recipe gives you a classic pimento-cheese backbone (sharp cheddar + mayo + pimentos),
then “wakes it up” with piklizHaitian pickled vegetables that bring brightness, heat, and texture.

Below you’ll find an easy, small-batch pikliz (so you can control the heat), plus a pimento cheese base designed to
play nicely with pickled crunch. You can also use store-bought pikliz if you already have a jar in the fridge
(or if you’re the kind of person who owns multiple vinegars and names them like pets).

What Is Pikliz (and Why Is It So Addictive)?

Pikliz (pronounced “pick-leez”) is a Haitian condiment made from shredded cabbage, carrots, onions, and hot peppers
steeped in vinegar (often with lime and herbs). Think of it as a spicy, pickled slaw that cuts through rich foods
the way a good joke cuts through awkward silence. It’s crunchy, acidic, and designed to be spooned onto everything
from fried foods to grilled meats.

What Makes Pimento Cheese… Pimento Cheese?

Traditional pimento cheese is a spread built on shredded cheddar, mayonnaise, and pimento peppers (those sweet,
mild red peppers often sold diced in a jar). Many modern versions add a little cream cheese for extra body and
scoopability. The best pimento cheese is rich but not greasy, sharp but not harsh, and spreadable without being soupy.

Why Pikliz + Pimento Cheese Works

• Acid meets rich: Vinegar and lime brighten cheddar and mayo so the flavor doesn’t feel heavy.
• Crunch meets cream: Pikliz adds texture that keeps each bite interesting.
• Heat meets sweet: Pikliz spice pairs beautifully with sweet pimentos and sharp cheddar.
• Snackable versatility: It spreads, dips, melts, and upgrades sandwiches like it has a personal mission.

Ingredients

Small-Batch Quick Pikliz (Makes about 2 cups; best after 12–24 hours)

• 2 cups finely shredded green cabbage
• 1 cup grated carrot
• 1/2 cup very thinly sliced onion (or 2 shallots, sliced)
• 1–2 hot chiles, thinly sliced (habanero or Scotch bonnet for traditional heat; jalapeño for milder)
• 1 teaspoon kosher salt
• 1 cup white vinegar (or apple cider vinegar for a softer tang)
• 2 tablespoons fresh lime juice
• 1 sprig thyme (optional)

Pikliz Pimento Cheese (Makes about 2 to 2 1/2 cups)

• 12 ounces sharp cheddar, freshly grated (extra-sharp is great)
• 4 ounces cream cheese, softened (optional but recommended for structure)
• 1/2 to 3/4 cup mayonnaise (start with 1/2 cup, adjust)
• 1 (4-ounce) jar diced pimentos, drained well
• 1 teaspoon Dijon mustard (optional, for gentle tang)
• 1/2 teaspoon garlic powder (or 1 small clove garlic, finely grated)
• 1/4 teaspoon cayenne or smoked paprika (optional)
• 2/3 cup pikliz, drained and chopped a bit (plus 1–2 teaspoons pikliz brine, optional)
• Black pepper, to taste
• Salt, to taste (often minimal because cheese + pickles bring plenty)

Step-by-Step: Make the Pikliz

1. Salt the veggies: In a bowl, toss cabbage, carrot, onion, chiles, and salt. Let sit 10 minutes.
   This softens the vegetables slightly and starts pulling out moisture so your pickles stay crisp, not watery.
2. Jar it up: Pack the vegetables into a clean jar (a 1-quart jar works well). Add thyme if using.
3. Add the brine: Pour in vinegar and lime juice. Press veggies down so they’re mostly submerged.
   Seal and refrigerate.
4. Wait (the hardest step): It’s tasty after a few hours, but it gets noticeably better after
   12–24 hours. The flavor deepens and the heat mellows into something more rounded.

Step-by-Step: Make Pikliz Pimento Cheese

1. Drain smartly: Drain pimentos well. Drain pikliz too, then chop it a bit so you get crunch
   without turning the spread into a tug-of-war.
2. Build the creamy base: In a bowl, stir together softened cream cheese (if using), mayonnaise,
   Dijon, garlic powder, and cayenne/smoked paprika. Mix until smooth.
3. Add cheese + pimentos: Fold in grated cheddar and drained pimentos. Stir just until combined.
   Overmixing can make it pastythink “cozy sweater,” not “glue stick.”
4. Introduce the pikliz: Fold in the chopped, drained pikliz. Taste. If you want more tang,
   add 1–2 teaspoons of pikliz brine. Go slowlythis is seasoning, not soup.
5. Rest for best flavor: Cover and refrigerate at least 30 minutes. The spread firms up and the
   flavors stop shouting over each other and start harmonizing.

Flavor Notes and Easy Adjustments

Heat level (a.k.a. “How brave are we today?”)

• Mild: Use jalapeño in the pikliz, and start with 1/2 cup drained pikliz in the spread.
• Medium: Use one habanero, keep seeds mostly out, and add a tiny splash of brine.
• Spicy: Use Scotch bonnet or habanero with seeds, and add extra chopped pikliz on top when serving.

Texture control

• Thicker spread: Use cream cheese, less mayo, and really drain the pikliz.
• Looser dip: Skip cream cheese, use a little more mayo, and add a teaspoon of brine.
• More “chunky” style: Coarsely grate cheddar and fold gently.

Serving Ideas That Go Beyond “Crackers, I Guess”

• Sandwich upgrade: Spread on toasted bread with turkey, ham, or roasted vegetables. Add extra pikliz for crunch.
• Burger finisher: Spoon on a hot burger right before servingmelty, tangy, and unforgettable.
• Loaded baked potato: Swap sour cream for this spread, then top with scallions.
• Deviled eggs twist: Mix a tablespoon into yolk filling for tang and spice.
• Party board hero: Put it next to smoked meats, pickles, and fruit. It bridges sweet, salty, and spicy.
• Grilled cheese: Spread inside bread with extra cheddar; add a thin layer of drained pikliz for “crunch drama.”

Storage and Food Safety

This spread is a perishable, mayo-and-cheese situation, so treat it like the dairy-based treasure it is:
keep it refrigerated and don’t let it hang out at room temperature for long.
For parties, set it out in a smaller bowl and replenish from the fridge so it stays cold.

• Refrigerator: Store covered in the fridge. For best quality, use within 3–5 days.
• At room temp: Don’t leave it out for more than 2 hours (1 hour if it’s very hot).
• Freezing: Not idealmayo-based spreads can separate and turn grainy when thawed.

Troubleshooting (Because Cheese Has Opinions)

“My spread is watery.”

The usual culprit is undrained pikliz or pimentos. Drain longer next time, and for a quick fix, stir in
a handful of extra grated cheddar or a spoonful of softened cream cheese.

“It’s too spicy.”

Add more grated cheddar and a bit more mayo or cream cheese to dilute heat. Serving it with something
starchy (bread, crackers, pretzels) also softens the burn.

“It tastes flat.”

Add a teaspoon of pikliz brine or a squeeze of lemon/lime, plus black pepper. A tiny pinch of salt can help,
but taste firstcheddar and pickles can be sneaky-salty.

FAQ

Can I use store-bought pikliz?

Absolutely. Drain it well, chop if needed, and start with 1/2 cup in the spread. You can always add more.

Do I have to use cream cheese?

No, but it helps with structure and makes the spread extra scoopable. If you skip it, use a little less mayo
at first, then adjust after mixing.

What cheddar is best?

Sharp or extra-sharp cheddar gives you the classic punch. Freshly grating a block usually improves texture and flavor
compared with pre-shredded cheese (which often includes anti-caking ingredients).

Is “pimento” the same as roasted red pepper?

They’re similar in vibesweet and redbut pimentos are a specific mild pepper often sold in jars.
If you’re in a pinch, finely diced roasted red peppers can work as a substitute, especially if you drain them well.

Experience Notes: Real-Life Ways This Spread Shows Off (About )

The first time many people try pikliz pimento cheese, it’s usually not in a quiet, thoughtful moment with a tiny spoon.
It’s more like: standing in a kitchen, someone says “Just try this,” and suddenly you’re eating it with a cracker you
didn’t even like five minutes ago. That’s because the flavor combo hits in layerscheddar first, then creamy richness,
then a bright pop of vinegar, then crunch, then a slow little wave of heat that makes you go back for “one more taste”
(which is a lie your snack plate will expose).

For game days and potlucks, this spread has a special talent: it feels familiar enough for picky eaters (because hello,
cheese) but interesting enough for the friend who always asks, “What’s in this?” It also plays well with a surprisingly
wide range of dippers. Pretzel thins make it taste extra “bar snack.” Celery sticks turn it into something that
vaguely resembles a health choice (we’ll allow it). Toast points make it feel fancy, like you suddenly own a cheese cave.
And if you serve it with kettle chips? The crunch-on-crunch situation becomes dangerously satisfying.

Sandwich-wise, pikliz pimento cheese is the kind of spread that makes lunch feel like it has a plot. On a turkey sandwich,
it adds tang and moisture without needing extra condiments. On a veggie sandwich, it becomes the “main character” that
keeps everything from tasting like a salad trying to pay rent. And if you tuck it into a breakfast bagel with a fried egg,
the heat and acidity cut through richness the way hot sauce doesonly creamier and more dramatic.

There’s also a sneaky, practical side: it’s a great way to use small amounts of pikliz you have left in the jar.
Instead of spooning it onto every meal for a week, you can fold it into a batch of pimento cheese and instantly
“stretch” that flavor across multiple snacks. People often discover their preferred ratio quickly. Some love a gentle
crunch (a modest 1/2 cup pikliz). Others want it loud (a full cup plus a splash of brine). The nice part is that the
spread is forgivingif you go too bold, you can rebalance with more cheddar or a touch more mayo.

If you’re hosting, consider serving it in two moves: a smooth base in the bowl, then a small pile of extra drained pikliz
on top like a crunchy garnish. That way, guests can scoop through the top layer for maximum zing or stay closer to the
mellow center. It’s also a great conversation starterbecause the minute someone asks what pikliz is, you get to explain
it’s basically pickled joy and then watch them nod thoughtfully like you just taught a master class in snack diplomacy.

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