Saffron Pickles

6 ingredients
2 steps

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

  1. 1
    in a medium saucepan, heat vinegar, wine, saffron, sugar and salt to a boil.
  2. 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.

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