Recipes Saffron Cucumber Pickles Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on June 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Yield: MAKES ABOUT 1 1/2 QUARTS 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 Directions In a medium saucepan, combine the vinegar with the wine, sugar, salt and saffron and bring to a boil. Let cool to room temperature. 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. Rate it Print