Making Pickled Jalapeño Cheese Cubes is a simple process, but a few key details will help you achieve the best possible texture and flavor.

Step 1: Cut the Cheese

Cut the cheddar cheese into evenly sized 1-inch cubes and place them into a clean glass jar or airtight container. Cutting the cubes to a consistent size ensures the brine penetrates each piece at roughly the same rate.

Step 2: Add the Aromatics and Spices

Add the sliced garlic, jalapeños, serrano pepper (if using), onion, black peppercorns, mustard seeds, coriander seeds, dried oregano, crushed red pepper flakes, and bay leaves throughout the jar, distributing everything evenly so the flavor infuses consistently.

Step 3: Build the Brine

In a saucepan, combine the white vinegar, apple cider vinegar, water, pickling salt, and sugar.

Step 4: Heat Gently

Heat the mixture over medium heat, stirring until the salt and sugar dissolve completely. Do not let the brine boil.

Step 5: Cool the Brine

Remove the brine from the heat and let it cool for about 10 to 15 minutes, until it’s warm rather than hot. This step is especially important with cheese, since very hot brine can soften or even begin to melt the cubes.

Step 6: Pour Over the Cheese

Carefully pour the warm brine over the cheese cubes, making sure they are fully submerged.

Step 7: Cool and Seal

Allow the jar to cool to room temperature before sealing it tightly with a lid. This step helps prevent pressure buildup inside the jar and preserves the freshness of the aromatics.

Step 8: Refrigerate and Wait

Refrigerate for at least 2 days before serving. For the best flavor, let the cheese marinate for 4 to 5 days, giving the brine time to fully penetrate each cube.

Step 9: Serve

Serve the pickled cheese cubes chilled with crackers, cured meats, olives, fresh vegetables, or as a flavorful addition to salads and sandwiches.