Yuzu Pickles

1. 1

   With a vegetable peeler, remove strips of cucumber peel lengthwise 1/2 inch apart to create vertical stripes.

2. 2

   Use a mandoline or very sharp knife to cut the cucumber crosswise into 1/8-inch slices.

3. 3

   Transfer to a nonreactive container.

4. 4

   Combine the chiles, vinegar, sugar, and salt in a small saucepan.

5. 5

   Bring to a boil, stirring to dissolve the sugar.

6. 6

   Remove from the heat and cool to room temperature.

7. 7

   Stir the yuzu juice into the chile mixture and pour over the cucumbers.

8. 8

   Cover and refrigerate for at least 4 hours or up to 2 days.

No additional tips available.