Saffron Cucumber Pickles

• Recipe by Jean-Georges Vongerichten

Ingredients

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

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.