Saffron Cucumber Pickles

  • Servings: MAKES ABOUT 1 1/2 QUARTS

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 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

How to make this recipe

  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.

Contributed By Photo © Anna Williams Published June 2002

465310 recipes/saffron-cucumber-pickles 2013-12-06T23:46:26+00:00 Jean-Georges Vongerichten spring|summer|master-cook|pickling|barbecue-cookout|fathers-day|game-day|graduation-party|sauces-and-condiments|20-for-a-crowd|fast|healthy|make-ahead june-2002,pickle recipe,saffron pickles,jean-georges vongerichten,cucumber pickles,condiment recipe recipes,saffron-cucumber-pickles 465310

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5