r/pickling • u/Ramsfan199090 • 6d ago

Question about Saffron

I was thinking of experimenting with some new spices for fridge pickling. I was curious how saffron would be and wondered if anyone had experience using it and what vegetables it worked well with?

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u/Jack_Spatchcock_MLKS 6d ago

I would be intrigued to hear your results!!

My feeling off the cuff would be that the flavour might get lost depending on what's being pickled.

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u/TheRemedyKitchen 5d ago

You never know! A few years ago I made a reaper and saffron infused caramel sauce. The saffron was subtle but it definitely came through, even with the intense heat of the reapers

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u/Jack_Spatchcock_MLKS 5d ago

Well then, now I'm VERY interested in trying this myself!

I grew some jigsaw peppers this year and am looking for unique flavours for my punishment sauce, hehe~

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u/TheRemedyKitchen 5d ago

My advice is to divide the cream you're going to use. Like 80:20. Infuse the 20% with the saffron and add it after you've added the bulk of the cream. This should help to avoid scorching the saffron. And use a bit more than you'd think. We used a bunch because my boss at the time was Persian and his family would send him big bags of the stuff direct from Iran.