Yuzu Pickles

Directions

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.