© Anna Williams
How to Make It
Step 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.
Step 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.
