This is one pungent pickle, great for topping Greek salads. Alternately, you can pickle feta or other soft white cheeses like mozzarella (fresh pearls or block) or gouda by submerging chunks into leftover pickle juice along with some fresh herbs like dill or rosemary.
Ingredients
- 8 oz. Feta cheese
- 5 sprigs thyme
- 2 basil leaves
- 1 small sprig rosemary
- 1 cup champagne vinegar
- 1 tsp honey
- ½ tsp chili flakes or several rings of fresh jalapeno pepper
- ½ tsp peppercorns – tricolor is great
Directions
- Rinse and pat cheese dry. Cut into ½-inch cubes.
- To a 1-pint jar, add a layer of cheese cubes and then a layer of thyme and a pinch of chili flakes. Repeat layers until jar is almost full.
- Whisk champagne vinegar with honey and pour over cheese until jar is full.
- Put lid on jar and store in refrigerator to marinate for 1-3 days before using.