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Saffron Cucumber Pickles
© Anna Williams

Saffron Cucumber Pickles

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  1. 1 cup Champagne vinegar
  2. 1 cup dry white wine
  3. 1/2 cup sugar
  4. 1 tablespoon kosher salt
  5. 1/2 teaspoon crumbled saffron threads
  6. Two 1-pound European seedless cucumbers, sliced 1/8 inch thick
  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.
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