Summary

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)

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Instructions

1. Put the Harz cheese in a bowl.
2. 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.
3. Mix the juniper berries, peppercorns, allspice grains and the bay leaf.
4. 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.
5. Then add the oil and the pepper and pepper mixture with the mixed spices.
6. 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.
7. Take out of the refrigerator approx. 1 hour before consumption.
8. Hearty bread tastes good with it, but also steamed things or fried potatoes.
9. Damping:
10. 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.