Pickled Feta Cheese with Paprika

Preparation Rub feta dry and cut into cubes about 2 cm. Clean, rinse and quarter the peppers. Pat the quarters well and cut diagonally into strips. Rinse and dab chili pepper. Cut into rings about 1/2 cm wide. Rinse lemon with hot water and dab dry. Halve lengthwise and cut into slices. Layer everything together with the peppercorns in a clean, dry jar. Pour enough olive oil to cover the whole thing by the width of a finger. Leave in the refrigerator for about four days.

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