Quick-pickles With Quatre-épices Recipe

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Quick-pickles with quatre-épices

Lynn Clay

By
@LavenderLynn

Recipe is from Chatelaine Magazine.


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Comments:

Serves:

6, does not include refrigeration time

Prep:

10 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1 large
english cucumber
1 Tbsp
black peppercorns
1 tsp
whole cloves
1 tsp
nutmeg
4 slice
fresh ginger, about 1/4 in. thick
1 c
cider vinegar
1/3 c
granulated sugar
1 Tbsp
coarse salt

Directions Step-By-Step

1
CUT cucumber into 1/4-in. rounds. Transfer to a medium glass bowl.
2
HEAT a small saucepan over medium. Add peppercorns, cloves and nutmeg. Toast until fragrant, 1 to 2 min.
3
Add ginger, vinegar, sugar and salt. Bring toa boil, then remove from heat.
4
POUR hot vinegar mixture over cucumbers. Refrigerate for at least 3 hours.
5
Serve with Tourtière Tart.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Canadian