saffron pickles

this quick easy recipe comes from jean georges vongerichten
- Ready In:
- 15mins
- Yields:
- Units:
2
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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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