Pickled Cheese


  • 7 ounces feta cheese
  • 4 sprigs fresh thyme
  • 7 fluid ounces white wine vinegar
  • 1 teaspoon honey


Rinse the feta cheese, and pat dry with paper towels. Cut into half-inch cubes. In a 1 pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together the white wine vinegar and honey; pour over the cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

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