Saffron Pickles
Infuse your pantry staples with a touch of luxury with these vibrant Saffron Pickles! This quick-pickle recipe elevates crisp cucumber slices by pairing them with the warm, aromatic notes of saffron, garlic, and a blend of mustard and coriander seeds. The saffron threads, steeped to release their gorgeous golden hue, turn an everyday brine of white vinegar, sugar, and salt into something truly special. Finished with sprigs of fresh dill and optional chili flakes for a hint of heat, these pickles are as visually stunning as they are delicious. Ready in just 24 hours, they’re the perfect gourmet addition to sandwiches, salads, or charcuterie boards. Best of all, they’re refrigerator-friendly and stay fresh for up to two weeks—if they last that long!
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Recipe Information
Ingredients
- 500 grams Cucumber (or small pickling cucumbers)
- 250 ml White vinegar
- 250 ml Water
- 50 grams Granulated sugar
- 1 tablespoon Salt
- 1 pinch Saffron threads
- 3 pieces Garlic cloves, sliced
- 1 teaspoon Mustard seeds
- 1 teaspoon Coriander seeds
- 2 sprigs Dill sprigs
- 1 teaspoon Chili flakes (optional)
Instructions
Wash the cucumbers thoroughly and slice them into thin rounds or spears, depending on your preference.
In a small bowl, add the saffron threads to 2 tablespoons of warm water and let them steep for 5 minutes to release their color and flavor.
In a medium saucepan, combine white vinegar, water, granulated sugar, and salt. Heat over medium heat, stirring, until the sugar and salt dissolve completely. Remove from heat.
Add the saffron water (including the threads), mustard seeds, coriander seeds, garlic slices, and chili flakes (if using) to the vinegar mixture. Let the brine cool down to room temperature.
Sterilize a 1-liter glass jar or two 500ml jars by washing them well with hot water and drying them completely.
Pack the cucumber slices tightly into the sterilized jar(s), layering them with sprigs of dill.
Pour the cooled saffron-infused brine over the cucumbers, ensuring they are fully submerged. If needed, place a small weight on top of the cucumbers to keep them under the liquid.
Seal the jar(s) with a tight-fitting lid and refrigerate for at least 24 hours to allow the flavors to meld. The pickles will improve in taste over the next few days.
Serve as a flavorful accompaniment to sandwiches, salads, or grilled meats. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5846 mg | 254% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 58.8 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
