Jean Georges Vongericten’s Saffron Cucumber Pickles

I had some leftover English Cucumbers and got this Jean Georges recipe from the Tasting Table in my email so I thought I’d give it a try. Jean Georges Vongericten is a world famous Chef. He has many three and four star restaurants in the USA and across the world. This is a very easy recipe that anyone can do. These pickles are unlike any pickles I’ve ever tasted….They are light and refreshing but very different. It’s recommended to serve these pickles with Match Salmon, Swordfish, Tuna or Mackerel. These pickles should stay fresh for at least two weeks.

Ingredients for about 8 servings

2 pounds European Cucumber (also called English Cucumber, Hot House Cucumber and in the 70s-80s had the classy name of Burp-less Cucumber) – Sliced in 1/8th inch slices

1 cup champagne vinegar – (I used white vinegar…. champagne would have cost about $11.00 here)

1 cup dry white wine

1/2 cup sugar

1 Tablespoon kosher salt

1/2 teaspoon saffron threads – (make sure to crumble them to use)

Directions

Bring everything but the cucumbers to a boil. Take off the heat and let cool to room temperature. When cool add to cucumbers cover and refrigerate over night before use.

Jean Georges Vongericten’s Saffron Cucumber Pickles

A very different way to pickle and a very upscale pickle! I gotta whip up some fish now to serve with these pickles.

The Forking Truth