I never used to think about throwing away leftovers. But saving money means using every single thing in the fridge. One of the things I like to cook with is feta. It adds a salty taste (which means avoiding adding extra salt) and it gives a creamy kick when your craving fats.
Buying feta is problematic. First world problems I know but bear with me. If I buy it in a proper deli, it’s really expensive. If I buy it in the supermarket deli (to get only what I need), it never seems to last that long. And frankly I’m a bit suss as to how long it’s been sitting in that bowl of water under the lights. If I buy it in the pre-packaged section, it lasts better but after I’ve used what I need, it sits in the fridge til it grows fur.
Can you pickle feta? Well, turns out you can. Turns out you can pickle pretty much anything. I did it with cabbage (that was in my first blog which you can read here), and this week I did it with a different recipe with m’feta.
- 1.5 cups white vinegar
- 0.25 cup sugar
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 2 cloves of garlic
- 2 sprigs coriander
- 500-750g feta (or whatever you have)
- Half a red onion
Put the vinegar, sugar, all the seeds, garlic and fresh coriander in a saucepan and bring to the boil. Simmer for 5 minutes and then take off the heat, set aside and allow to cool completely.
Cut the feta into cubes and slice the onion, placing it in a clean jar with the sliced red onion. When the pickling liquid is cooled completely, pour it over the feta and onion and place in the fridge.
Voila! Pickled feta. Great on salads or spread on some home made bread (for an easy and healthy recipe check my recipe here). It has a kick (because of the vinegar) so sometimes it’s nice to soften it with whatever is in your salad like fresh dates or pumpkin or craisins or something.
What I love the most about this, is that when I look at my fridge, less and less is being unused, and less and less of the contents is processed stuff. The fridge is an indication of what’s going into my body. And it’s gradually getting better.