Quick-pickles with quatre-épices
Prep 10 min
Total 15 min
Plus chilling time
Makes 6 Servings
Updated Dec 15, 2014
Chatelaine
Ingredients
1
large English cucumber
1 tbsp
black peppercorns
1 tsp
whole cloves
1 tsp
4 slices
1 cup
cider vinegar
1/3 cup
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.
Serve with Tourtière Tart.
Nutrition
Calories 43, Carbohydrates 11 g, Fibre 1 g, Sodium 513 mg.
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