Serve with Tourtière Tart.
Quick-pickles with quatre-épices
By Chatelaine2
PREP TIME
10 min
TOTAL TIME
15 min
Makes
6 Servings
* PLUS chilling time
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.
FILED UNDER: chilled Holiday side dishes side dishes vegetables
