SAFFRON PICKLES

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Make and share this saffron pickles recipe from Food.com.

Provided by chia2160

Categories     Kosher

Time 15m

Yield 1 1/2 quarts

Number Of Ingredients 6

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)

Steps:

  • 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.

Nutrition Facts : Calories 449.1, Fat 0.5, SaturatedFat 0.1, Sodium 4667.2, Carbohydrate 85.5, Fiber 2, Sugar 74.8, Protein 2.8

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