Quick-Pickles With Quatre-épices
Created by JostLori on August 9, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Recipe #20530
Ingredients
- 12 ounce cucumber (1 large English cucumber)
- 1 tablespoon black peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon ground nutmeg
- 4 slices fresh ginger (about 1/4 in. thick)
- 1 cup cider vinegar
- 1/3 cup granulated sugar
- 1 tablespoon coarse salt
How to Make
-
Step 1: Cut cucumber into 1/4-in. rounds. Transfer to a medium glass bowl.
-
Step 2: Heat a small saucepan over medium heat. Add peppercorns, cloves and nutmeg. Toast until fragrant, 1 to 2 min.
-
Step 3: Add ginger, vinegar, sugar and salt. Bring to a boil, then remove from heat.
-
Step 4: Pour hot vinegar mixture over cucumbers. Refrigerate for at least 3 hours.
Nutritional Facts
- Serving Size: 1 (125.4 g)
- Calories 113.8
- Total Fat - 0.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 1174.3 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 1.8 g
- Sugars - 13.8 g
- Protein - 1.3 g
- Calcium - 21.7 mg
- Iron - 0.6 mg
- Vitamin C - 3.3 mg
- Thiamin - 0 mg