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Saffron Cucumber Pickles

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Saffron Cucumber Pickles

  • fast FAST
  • healthy HEALTHY
  • make ahead MAKE-AHEAD
MAKES ABOUT 1 1/2 QUARTS
ingredients
  • 1 cup Champagne vinegar
  • 1 cup dry white wine
  • 1/2 cup sugar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon crumbled saffron threads
  • Two 1-pound European seedless cucumbers, sliced 1/8 inch thick
directions
  1. In a medium saucepan, combine the vinegar with the wine, sugar, salt and saffron and bring to a boil. Let cool to room temperature.
  2. In a heatproof bowl, pour the pickling liquid over the cucumbers. Cover and refrigerate overnight.

MAKE AHEAD The pickles can be refrigerated for 2 weeks.

SERVE WITH GRILL MATCH: Salmon, swordfish, tuna, mackerel.

Recipe by Jean-Georges Vongerichten
From Condiments of the Chef
This recipe originally appeared in June, 2002.