Pickled Cheese

Pickled Cheese

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Big Mama Kaboose 32

"A delightful recipe for pickled feta cheese. Easy to make, and adjust to fit almost any container. Makes a great hostess gift."
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1 d 20 m servings 79 cals
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Original recipe yields 7 servings



  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Rinse the feta cheese, and pat dry with paper towels. Cut into half-inch cubes. In a 1 pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together the white wine vinegar and honey; pour over the cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.


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This makes a wonderful hostess gift, especially for those who might otherwise not be familiar with feta or Greek cooking. A good start for developing those pungent taste buds! I think I would ...

Get ready to pucker because this is pungent! Great topper for a big old Greek salad.

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