Rooting for your favorite team on game day is a no brainer, and so is this winter cheese pairing. Let’s be honest: watching your team take home a win wouldn’t be half as much fun if there weren’t snacks involved. And the star player in any snack spread is Wisconsin cheese curds.
We have deep-fried them. We have put them in salads. And we have used them to top fresh-from-the-oven biscuits. And now, we’re pairing them with sweet & spicy pickled jalapeños with this easy recipe from MacKenzie of Grilled Cheese Social. Here in Wisconsin, we’re especially partial to the green and gold color scheme this snack is sporting.
Simmer fresh jalapeño slices in a handful of pantry ingredients and refrigerate one day before serving. Or, for an even easier snack, look for pickled jalapeños in the pickle aisle at the grocery store when you pick up a bag (or three) of fresh Wisconsin cheese curds.
Feeling inspired? Find more fall cheese pairing ideas from top food bloggers at EatWisconsinCheese.com.
By MacKenzie of Grilled Cheese Social
1/2 cup seasoned rice wine vinegar
1/2 cup red wine vinegar
1 tablespoon water
1/4 teaspoon mustard seeds
1 1/2 tablespoon raw sugar
1/4 teaspoon salt
3 jalapeño peppers, sliced into thin chips with most of the seeds removed
1 cup Wisconsin cheese curds
In medium sauce pan, combine seasoned rice wine vinegar, red wine vinegar, water and mustard seeds and bring to boil. Stir in sugar and salt until dissolved. Turn off heat and allow brine to cool for 15 minutes.
While brine is cooling, place sliced jalapeños into a 1.5 quart wide mouth Mason jar. Pour brine over jalapeños. Screw jar lid on halfway and refrigerate 24 hours or up to 1 week. (Tighten lid after 24 hours if not serving immediately.)
Serve pickled jalapeños with fresh Wisconsin cheese curds.