, about 1/4 in. thick
- 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)
- 11 g,
- 1 g,
- 513 mg.