Pimento Cheese with Pickled Green Garlic, Radishes, and Rhubarb

Pimento Cheese with Pickled Green Garlic, Radishes, and Rhubarb

A northerner’s take on a recipe for pimento cheese, a southern staple, complete with pickled green garlic, pickled radishes, and pickled rhubarb.

Tell all the truth but tell it slant —

Success in Circuit lies

Too bright for our infirm Delight

The Truth’s superb surprise

As Lightning to the Children eased

With explanation kind

The Truth must dazzle gradually

Or every man be blind —

— Emily Dickinson

I’m watching the dappled sunlight come through the branches of our neighbors’ trees as I stand at the kitchen window scrubbing dried bits of this and that from the inside of the sink. Lene sits at the back patio. She’s painted a set of rocks to look like dragons and baby chicks—two things she’s decidedly “in” to lately. She used the same paint to create a fake wound that runs down her calf. She’s about to have her first experience with pimento cheese.


  • 8 ounces grated sharp white cheddar
  • 4 ounces cream cheese, softened
  • 1 roasted red bell pepper, peeled and finely diced (jarred or fresh)
  • 1 teaspoon dijon mustard


  • 6 cups washed, trimmed, and diced rhubarb stalks
  • 3 cups water
  • 1 tablespoon honey or granulated sugar
  • 1 tablespoon kosher salt
Read the whole recipe on Food for My Family