Quick-pickles with quatre-épices

1

PREP TIME

10 min

TOTAL TIME

15 min

Makes

6 Servings

* PLUS chilling time
Quick-pickles with quatre-épices


Ingredients

  • 1 large English cucumber
  • 1 tbsp black peppercorns
  • 1 tsp whole cloves
  • 1 tsp nutmeg
  • 4 slices fresh ginger , about 1/4 in. thick
  • 1 cup cider vinegar
  • 1/3 cup granulated sugar
  • 1 tbsp coarse salt

Instructions

  • CUT cucumber into 1/4-in. rounds. Transfer to a medium glass bowl.
  • HEAT a small saucepan over medium. Add peppercorns, cloves and nutmeg. Toast until fragrant, 1 to 2 min. Add ginger, vinegar, sugar and salt. Bring toa boil, then remove from heat.
  • POUR hot vinegar mixture over cucumbers. Refrigerate for at least 3 hours.

Nutrition (per serving)

  • Calories
  • 43,
  • Carbohydrates
  • 11 g,
  • Fibre
  • 1 g,
  • Sodium
  • 513 mg.

Serve with Tourtière Tart.