Saffron Pickles - cooking recipe

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)

Preparation

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.