Prep 10 mins
Cook 5 mins
this quick easy recipe comes from jean georges vongerichten
- 1 cup white wine vinegar
- 1 cup dry white wine
- 1⁄2 cup sugar
- 1 tablespoon kosher salt
- 1⁄2 teaspoon crumbled saffron thread
- 2 English cucumbers, sliced 1/2 inch thick (hothouse, seedless)
- in a medium saucepan, heat vinegar, wine, saffron, sugar and salt to a boil.
- 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.
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!
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.