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. The earliest memories Jean-Georges has of his family are food, as he was born and raised in Strasbourg, Alsace, France. After taking part in a work-study program at Auberge de l'Ill, as an apprentice to Chef Paul Haeberlin, he worked for Paul Bocuse and Louis Outhier at L'Oasis in southern France.His influential cooking style has been reflected in restaurants across the world as well as several cookbooks he has published, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), which won the James Beard Foundation's Best Cookbook Award in 1999; and Simple to Spectacular (Broadway Books, 2000), among many more. 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