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Pickled cheese

  • 200g/7oz feta cheese
  • A handful of fresh thyme
  • 200 ml/7 fl oz white wine vinegar
  • 1 tsp clear honey
  • Wash and dry the feta cheese and cut it into 1 cm/½" inch cubes.
  • Put in a layer of cubed cheese and then a layer of thyme into a clean glass jar.
  • Repeat the layers until the jar is nearly full.
  • Thoroughly mix the honey with the vinegar and pour over the cheese until the jar is full.
  • Screw on the cap and leave to infuse for one day.
  • Serve.
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