Pickled Mozzarella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 40 mozzarella (mini mozzarella, approx. 300g)
- 3 cloves garlic
- 1 lemon (s), untreated
- 0.5 ½ bunch thyme
- 1 sprig rosemary
- 2 teaspoons pepper
- 3 tablespoon vinegar (red wine vinegar)
- 250 ml oil (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Drain the mozzarella. Peel and halve the garlic. Cut the lemon peel into fine strips. Wash the herbs and roughly chop them. Layer the mozzarella balls alternately with garlic, lemon peel, herbs and pepper in a mason jar. Drizzle with vinegar and fill with oil until all ingredients are covered. Keep the jar tightly closed in the refrigerator.
- Use within a week.
- Serve best with cocktail tomatoes and baguette.
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