quick-pickles with quatre-épices

Name: Quick-pickles with quatre-épices
Prep time: 10 min
Cook time: 5 min
Yield: 6
Cuisine: Canadian
Ingredients: 1 large english cucumber; 1 tablespoon(s) black peppercorns; 1 teaspoon(s) whole cloves; 1 teaspoon(s) nutmeg; 4 slice(s) fresh ginger, about 1/4 in. thick; 1 cup(s) cider vinegar; 1/3 cup(s) granulated sugar; 1 tablespoon(s) coarse salt

3 Pinches

Lynn Clay

Portland, OR

Updated on Jul 18, 2015

Recipe is from Chatelaine Magazine.

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prep time 10 Min

cook time 5 Min

method Stove Top

yield 6 , does not include refrigeration time

Ingredients

1 large english cucumber
1 tablespoon black peppercorns
1 teaspoon whole cloves
1 teaspoon nutmeg
4 slices fresh ginger, about 1/4 in. thick
1 cup cider vinegar
1/3 cup granulated sugar
1 tablespoon coarse salt

How To Make quick-pickles with quatre-épices

Step 1

CUT cucumber into 1/4-in. rounds. Transfer to a medium glass bowl.

Step 2

HEAT a small saucepan over medium. Add peppercorns, cloves and nutmeg. Toast until fragrant, 1 to 2 min.
Step 3

Add ginger, vinegar, sugar and salt. Bring toa boil, then remove from heat.
Step 4

POUR hot vinegar mixture over cucumbers. Refrigerate for at least 3 hours.
Step 5

Serve with Tourtière Tart.
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