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Crackers with cheddar and pickles

A really great cheddar ups the stakes on this most classic of snacks - crackers and cheese. Home-made pickles seal the deal - open a bag of Jatz and let's get the party started.

By Lisa Featherby
  • Serves 12
  • 20 mins preparation
  • 5 mins cooking plus pickling
Crackers with cheddar and pickles
Crackers with cheddar and pickles

A really great cheddar ups the stakes on this most classic of snacks. We've gone with a cloth-bound number from Montgomery; Pyengana from Tasmania, or Quicke's cheddar from the UK are also excellent options. Making the pickles from scratch is a cinch (but so too is opening a jar of your favourite brand).

Ingredients

  • 48 Jatz crackers (a little less than 1 packet)
  • 600 gm Montgomery’s cheddar, cut into bite-size pieces
  • Radish sprouts, to serve
Pickles
  • 100 ml raspberry vinegar
  • 50 gm white sugar
  • 3 radishes, thinly sliced
  • 2 golden shallots, halved and thinly sliced

Method

Main
  • 1
    For pickles, bring vinegar, sugar and 200ml water to the simmer over high heat, stirring to dissolve sugar, then remove from heat and set aside to cool. Place remaining ingredients in a bowl, pour pickling liquid in and stand for at least 1 hour to lightly pickle (pickles can be made up to a week ahead). Refrigerate to chill.
  • 2
    Top Jatz with cheddar, pickles and radish sprouts, and serve.