Marinated Harzer
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 packs Harzer cheese (equivalent to 8 pieces)
- 250 g onion (s)
- 0.5 ½ bell pepper (s), red
- 0.5 ½ hot peppers, red
- liter ⅛ vinegar, (white wine vinegar)
- liter ⅛ white wine, drier
- salt and pepper
- 2 teaspoons sugar
- 6 tablespoon olive oil
- 8 juniper berries
- 1 teaspoon peppercorns, mixed
- 4 allspice
- 1 bay leaf, (fresh or dried)
Print Recipe
Pin Recipe Instructions
- Put the Harz cheese in a bowl.
- Peel the onions and cut into fine rings. Core, wash and cut into small pieces the half of the bell pepper. Core the pepper and cut into small pieces.
- Mix the juniper berries, peppercorns, allspice grains and the bay leaf.
- Put the vinegar and the wine in a saucepan and bring to the boil. Season with a little salt, ground pepper and the sugar. Put the onion rings in the stock and cook covered until translucent. Takes about 5 minutes. Let the mixture cool down a little.
- Then add the oil and the pepper and pepper mixture with the mixed spices.
- Pour the whole mixture over the Harz cheese. Cover and leave to marinate in the refrigerator for at least 1-2 hours, better 24 hours.
- Take out of the refrigerator approx. 1 hour before consumption.
- Hearty bread tastes good with it, but also steamed things or fried potatoes.
- Damping:
- Peel the potatoes and cut into 1.5 x 1.5 cm cubes. Melt some oil and a pinch of butter in a pan. Add the potato cubes and steam (without lid) until they are nicely browned and crispy. Season with salt.
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