Quick-pickles with quatre-épices
5
- Prep Time10 mins
- Total Time15 mins
- Makes6 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 11g, Fibre 1g, Sodium 513mg.
Serve with Tourtière Tart.
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