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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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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

About this Recipe

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