Saffron Cucumber Pickles

• 1 cup Champagne vinegar
• 1 cup dry white wine
• 1/2 cup sugar
• 1 tablespoon kosher salt
• 1/2 teaspoon crumbled saffron threads
• Two 1-pound European seedless cucumbers, sliced 1/8 inch thick

1. In a medium saucepan, combine the vinegar with the wine, sugar, salt and saffron and bring to a boil.
2. Let cool to room temperature.
3. In a heatproof bowl, pour the pickling liquid over the cucumbers.
4. Cover and refrigerate overnight.

vinegar, white wine, sugar, kosher salt, crumbled saffron threads, cucumbers

Taken from www.foodandwine.com/recipes/saffron-cucumber-pickles (may not work)