Pickled cheese is a popular snack in Germany, Greece, France and other European countries famous for their cheeses. Usually soft varieties are taken for pickling, but hard aged cheeses can also be used.
It is necessary
-
- For pickled curd cheese:
- 500 g of Adyghe cheese;
- 1-2 pods of red chili;
- 100-200 g sun-dried tomatoes;
- 1 tsp sugar;
- 1 tbsp vinegar;
- 200 ml of vegetable oil;
- garlic
- dried dill
- oregano
- salt to taste.
- For pickled parmesan:
- 400 g parmesan;
- 1/4 pod of red hot pepper;
- 6 cloves of garlic;
- allspice and rosemary to taste;
- sunflower oil.
- For pickled feta:
- 500 g feta;
- 1 head of garlic;
- 1/4 pod of hot red pepper;
- olive oil;
- 1 sweet pepper;
- 1 tomato;
- salt
- allspice
- Italian herbs;
- olives
- olives
- capers (4-5 pcs.).
Instructions
Step 1
Marinated curd cheese Cut the cheese into neat cubes 1 to 3 cm sides. It is advisable that all the pieces are as similar as possible (small cubes will pickle faster).
Step 2
Prepare the marinade. Cut the sun-dried tomatoes into small pieces, put them in a bowl, chop the garlic there, add salt, dried dill, oregano, sugar and mix thoroughly.
Step 3
Pour the spice mixture with 1 tablespoon of vinegar, pour in 200 milliliters of vegetable oil (it is better to use olive oil). Stir again. Put the cheese in a container with a lid, for example, a jar, put red chili peppers in the same place and pour the marinade, then put it in the refrigerator for a day or two.
Step 4
Pickled Parmesan Take a piece of Parmesan and cut into medium sized pieces. You won't be able to cut the Parmesan evenly: it is too hard and brittle, but try to keep the pieces about the same size. Then they can marinate evenly.
Step 5
Pound allspice peas in a mortar, wash hot red peppers, remove seeds and cut into thin rings. Peel and rinse the garlic, cut into thin slices. In a separate bowl, mix thoroughly garlic, hot pepper, allspice (chopped), rosemary.
Step 6
Take a 1 liter glass jar, carefully stack the parmesan pieces in stacks, sprinkling each rad with a spice mixture. Add vegetable oil; the cheese should completely disappear underneath. Close the jar with a lid and refrigerate for 24 hours.
Step 7
Pickled feta Peel and rinse the garlic, dry and cut into thin, wide slices. Coarsely pound allspice peas with a pestle, wash hot and sweet peppers, cut into thin wheels and remove the seeds. Cut the feta into large cubes.
Step 8
Take a glass jar with a volume of at least 1 liter, wash and dry it thoroughly. Place a layer of cheese cubes on the bottom, but not tightly.
Step 9
Add spices and vegetables, then another layer of cheese, and so on. Pour in olive oil and refrigerate for three days.
