quick-pickles with quatre-épices
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Recipe is from Chatelaine Magazine.
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yield
6 , does not include refrigeration time
prep time
10 Min
cook time
5 Min
method
Stove Top
Ingredients For quick-pickles with quatre-épices
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1 lgenglish cucumber
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1 Tbspblack peppercorns
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1 tspwhole cloves
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1 tspnutmeg
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4 slicefresh ginger, about 1/4 in. thick
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1 ccider vinegar
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1/3 cgranulated sugar
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1 Tbspcoarse salt
How To Make quick-pickles with quatre-épices
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1CUT cucumber into 1/4-in. rounds. Transfer to a medium glass bowl.
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2HEAT a small saucepan over medium. Add peppercorns, cloves and nutmeg. Toast until fragrant, 1 to 2 min.
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3Add ginger, vinegar, sugar and salt. Bring toa boil, then remove from heat.
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4POUR hot vinegar mixture over cucumbers. Refrigerate for at least 3 hours.
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5Serve with Tourtière Tart.
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