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quick-pickles with quatre-épices

LavenderLynn avatar
Recipe by
Lynn Clay
@LavenderLynn
Portland, OR

Recipe is from Chatelaine Magazine.

►
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

  • 1 lg
    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

How To Make quick-pickles with quatre-épices

  • 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.
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