Quick-pickles with quatre-épices

Quick-pickles With Quatre-épices Recipe

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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


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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


  • 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.

Printable Recipe Card

About Quick-pickles with quatre-épices

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

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