Saffron Cucumber Pickles

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Saffron Cucumber Pickles
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

  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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