Quick-pickles with quatre-épices

Quick-pickles With Quatre-épices

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Lynn Clay


Recipe is from Chatelaine Magazine.


☆☆☆☆☆ 0 votes

6, does not include refrigeration time
10 Min
5 Min
Stove Top


  • 1 large
    english cucumber
  • 1 Tbsp
    black peppercorns
  • 1 tsp
    whole cloves
  • 1 tsp
  • 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.

Printable Recipe Card

About Quick-pickles with quatre-épices

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

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