SAFFRON PICKLES
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
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
SAFFRON MAYONNAISE
Provided by Beth Sexton Stryker
Categories Condiment/Spread Herb Quick & Easy Saffron Bon Appétit Connecticut
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Bring water and saffron just to boil in heavy small saucepan. Remove from heat. Stir and let steep 15 minutes to release saffron color and flavor.
- Whisk mayonnaise, lemon juice and garlic to blend in small bowl. Gradually whisk in saffron water. Cover and store in refrigerator.
ZUCCHINI DILL PICKLES
Provided by Kevin West
Categories Side Low Fat Vegetarian Backyard BBQ Spice Zucchini Summer Healthy Vegan Dill Coriander Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
- Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
- Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
- Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.
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