Pickled Cheese Recipes

FRIED CHEESY PICKLES

Fried Cheesy Pickles image

Provided by Molly Yeh

Time 35m

Yield 12 servings

Number Of Ingredients 6

Ingredients

Flavorless oil, for deep-frying
2 cups ranch dressing
Sriracha, to taste
12 dill pickle spears
12 slices Havarti cheese
12 egg roll wrappers

Steps:

Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.

PICKLED CHEESE

Pickled Cheese image

A delightful recipe for pickled feta cheese. Easy to make, and adjust to fit almost any container. Makes a great hostess gift.

Provided by Raquel Davis

Categories Appetizers and Snacks Cheese

Time P1DT20m

Yield 7

Number Of Ingredients 4

Ingredients

7 ounces feta cheese
4 sprigs fresh thyme
7 fluid ounces white wine vinegar
1 teaspoon honey

Steps:

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.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 2.1 g, Cholesterol 25.2 mg, Fat 6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.6 mg, Sugar 2 g

PICKLED PEARS & CHEESE PLATTER

Pickled pears & cheese platter image

This stunning prepare-ahead starter can be served on individual plates, or just gather everyone around for drinks in the kitchen

Provided by Good Food team

Categories Lunch, Starter

Time 55m

Number Of Ingredients 9

Ingredients

500ml perry or cider vinegar
250g golden caster sugar
1 tbsp pink peppercorns
1 tbsp white or yellow mustard seed
10 cloves
8 small firm-ish pears
large loaf of walnut or other nutty brown bread with a good crust
good wedge (about 700g) of strong cheese, like stilton or Stichelton or a firmish goat's cheese
few winter salad leaves

Steps:

Put the vinegar, sugar and spices into a large saucepan with 500ml of water. Heat gently to melt the sugar. Meanwhile, peel the pears, halve, then scoop out the core with a teaspoon or melon-baller. Add the pears to the pan, they should be just about covered with the liquid, then bring to a simmer for 25-30 mins. Test the pears with a tip of a knife - they should be just tender. Lift out with a slotted spoon and put into a large Kilner jar or a few smaller ones. Boil the liquid down to about 600ml, then pour over the pears to cover. Seal and store in the fridge for up to a week, before serving.
On Christmas Day, remove the pears from the fridge so they come up to room temperature. To serve, thickly slice and toast the bread and slice the cheese into thin wedges. Lift the pears from the jar and layer up with the cheese on a large platter or board, then scatter with some leaves. Serve with the bread.

Nutrition Facts : Calories 426 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.76 milligram of sodium

PICKLED CHEESE OR NAKLÁDANÝ HERMELÍN

PICKLED CHEESE OR NAKLÁDANÝ HERMELÍN image

Categories Cheese Brine

Yield 6 people

Number Of Ingredients 9

Ingredients

2 Hermelín rounds (or any other Camembert type cheese.)
Oils (I use mostly sunflower with as much olive as I can bear with 'wasting')
Garlic and onions thinly sliced
Paprika
Dried juniper berries
Crumbled bay leaves
Thyme
Rosemary
Whole black peppercorns

Steps:

Basically I slice each piece of cheese into three rounds. I then start with a large enough pickle jar to place the rounds in. I pour a small amount of oil in the bottom along with a tiny bit of each herb (onions and garlic as you like). Then place your first piece of cheese and continue with the oil and herbs in between each piece of cheese. It is important not to go overboard with the herbs. I personally find it unpleasant when eating a nice gooey cheese with a hard bit of rosemary. Once you have all your cheese in make sure that the oil is just covering the top piece. Put the lid on and stick in the fridge for at least 5 days.

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