Pickled Feta

Pickled feta is a delicacy. If you buy it ready, a very expensive delicacy. This does not have to be, because pickle feta yourself is very simple and does not require much time or money. The important thing is to use a suitable, tight-fitting and clean jar. Not a baking dish, not a saucepan, it must close tightly. A large jam jar, a former sausage jar  these are the right jars. You should clean the jar hot, of course at the end without detergent.

Cut the feta lengthwise once from top to bottom and then diagonally to it into slices about 5mm thick. This is very easy and it does not have to be so detailed. Do not cut the slices much thicker, otherwise you will not absorb as much flavor. Now place the slices carefully in the jar (crumbles easily). Now put half of Olio di Gusto Tipico Italiano and half of olive oil in the jar, sink a few (not too many) chili peppers and peppercorns in it, close the jar tightly and put it in the fridge. After 3-4 days you can start enjoying your feta. Either pure or as suggested in the recipes below.

That’s it for the first time. But you don’t have to throw away the oil now if no cheese is that anymore. It’s no problem to just top up the oil a few times (same mixing ratio) and just add new feta repeatedly.

Related Recipes:

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