Quick-pickles with quatre-épices

Prep 10 min
Total 15 min
Plus chilling time
Makes 6 Servings

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


  • 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.


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