Yuzu Pickles

• 1 large European cucumber (1 pound)
• 3 fresh green Thai chiles, halved lengthwise
• 1 3/4 cups Japanese rice vinegar
• 3/4 cup sugar
• 2 teaspoons kosher salt
• 6 tablespoons yuzu juice (see Pantry, page 253)

1. With a vegetable peeler, remove strips of cucumber peel lengthwise 1/2 inch apart to create vertical stripes.
2. Use a mandoline or very sharp knife to cut the cucumber crosswise into 1/8-inch slices.
3. Transfer to a nonreactive container.
4. Combine the chiles, vinegar, sugar, and salt in a small saucepan.
5. Bring to a boil, stirring to dissolve the sugar.
6. Remove from the heat and cool to room temperature.
7. Stir the yuzu juice into the chile mixture and pour over the cucumbers.
8. Cover and refrigerate for at least 4 hours or up to 2 days.

european cucumber, chiles, japanese rice vinegar, sugar, kosher salt, yuzu juice

Taken from www.epicurious.com/recipes/food/views/yuzu-pickles-390750 (may not work)