Total Time
15mins
Prep 10 mins
Cook 5 mins

this quick easy recipe comes from jean georges vongerichten

Ingredients Nutrition

Directions

  1. in a medium saucepan, heat vinegar, wine, saffron, sugar and salt to a boil.
  2. let it cool to room temp add sliced cucumbers to a large bowl, pour vinegar mixture over, cover and refrigerate overnight pickles keep for 2 weeks.

Reviews

(2)
Most Helpful

These are very good and extremely easy to make! After 1 day they were OK but are really good after about 3 days. I used 4 small pickling cucumbers for 1/2 a recipe and also did not cool the vinegar mixture to room temp. I will make these again - thanks chia!

flower7 March 06, 2005

Wow! These came out so yummy - crisp and vinegary. They have a very nice color from the saffron, which also gives this a subtle,unique flavor. And these were so easy - these will not last 2 weeks in my house, as I suspect we will eat them in just a few days.

HeatherFeather August 21, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a