Remove the skin from the cucumber and cut into 1cm slices.
Put on clear soup, white wine, vinegar, shallots, chanterelle and thyme, boil once, add the cucumbers, saffron and infuse for five minutes (perhaps increase the amount of broth).
Season the saffron cucumbers with a little salt and fill them into jars while they are still hot, seal them well. Leave to infuse for at least 1 day.
Keep the saffron cucumbers in the refrigerator or cellar.
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