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Quick Pickled Swiss Chard Stems

Several stems of Swiss Chard laid on a cutting board next to a knife and several other blurry food items
The Farmer & The Foodie | Season 4 | Somerset Cheese | Kitchen | 09-28-23

Cook time: No cooking 
Serves: Makes 2 cups 

Print Recipe (PDF)


  • 12 oz sharp cheddar cheese, freshly grated  
  • 3 oz cream cheese, at room temperature 
  • ¼ cup plus 2 tbs full-fat mayonnaise  
  • 4 oz pimentos, drained 
  • ½ tsp grated onion 
  • 1 tsp cayenne pepper 

Place the cream cheese, mayonnaise, grated onion and cayenne in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined and then add the pimentos, continuing to mix until well blended.

Remove the bowl from the mixer and fold in the cheese.

Once fully incorporated, transfer to jars and serve or refrigerate for up to one week.

From Season 4, Episode 4