Name: saffron pickles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 1/2 quarts
Ingredients: 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)

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Recipe by chia2160

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this quick easy recipe comes from jean georges vongerichten

Ready In:: 15mins
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ingredients

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)

directions

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.

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"this quick easy recipe comes from jean georges vongerichten"

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review by flower7

3/7/2005

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!

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photo by flower7

3/5/2005

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photo by flower7

3/5/2005

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review by HeatherFeather

8/21/2004

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.

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creation by chia2160

9/30/2003

this quick easy recipe comes from jean georges vongerichten