Sheep Cheese, Deliciously Pickled
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g sheep cheese
- 750 ml oil (safflower oil)
- 15 cloves garlic
- 3 onion (s), diced
- 1 handful Provence herbs, fresh or more dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the sheep`s cheese into 1 1/2 cm cubes. Peel and dice the onions. Peel and slice the garlic. Layer all solid ingredients - including pepper, salt and herbs - in as many layers as possible alternately in the jar (honey jar 1kg with closable glass lid), starting with onions as the bottom layer. Fill the glass to the brim with safflower oil. Wait a bit until all the air has risen and then refill the glass. Let rest in the refrigerator for at least three days.
- The sheep`s cheese pulls through and takes on a wonderfully spicy taste. Tastes great on tomato bread. Put onions and garlic cloves on top of the tomatoes.
- The glass will keep for a few weeks in the refrigerator.
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