Saffron Cucumber Pickles

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  • Servings: MAKES ABOUT 1 1/2 QUARTS
KEY: Spring, Summer, Master Cook, Pickling, Barbecue/Cookout, Father's Day, Game Day, Graduation Party, Sauces & Condiments, Fast, Healthy, Make Ahead

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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

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

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