Pickled feta with Cerignola olives

By Di Bruno Bros


  • 3 cups Champagne vinegar or white balsamic vinegar
  • 1/2 cup granulated sugar
  • 2 tablespoons coriander seeds
  • 2 tablespoons mustard seeds
  • 1 medium shallot, sliced
  • 4 whole garlic cloves
  • 4 sprigs cilantro
  • 2 pounds feta, diced or crumbled (roughly 6 1/2 cups)


Combine the vinegar, 3 cups of water, sugar, coriander seeds, mustard seeds, shallot, garlic and cilantro in a small saucepan.
Bring the pickling liquid to a boil over medium-high heat, reduce to a simmer and allow the contents to cook for 5 minutes.
Remove the pot from the heat and let it cool completely.
Place the feta in a large mixing bowl or divide it between two 1-quart jars, and pour the cool pickling solution over the cheese.
Make sure all of the feta is completely submerged. (If you use quart jars, you will have a little bit of extra brine left over, which you can use for a salad dressing.)
Cover the feta and refrigerate it for at least five days.

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