Jean-Georges Vongerichten
Jean-Georges Vongerichten
June 2002

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Credit: © Anna Williams

Recipe Summary test

Yield:
MAKES ABOUT 1 1/2 QUARTS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine the vinegar with the wine, sugar, salt and saffron and bring to a boil. Let cool to room temperature.

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  • 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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