Saffron Cucumber Pickles

recipe image

  1. In a medium saucepan, combine the vinegar with the wine, sugar, salt and saffron and bring to a boil. Let cool to room temperature.

  2. In a heatproof bowl, pour the pickling liquid over the cucumbers. Cover and refrigerate overnight.

Make Ahead

The pickles can be refrigerated for 2 weeks.

Serve With

Grill Match Salmon, swordfish, tuna, mackerel.

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