I love a good bread and butter pickle, so I decided to create my own version. While I don’t have the classic spices here, my blend of rice vinegar and yuzu juice approximates the same acidity of the original. These are terrific with (or on) sandwiches. Of course, I like to eat them straight, too.
Recipe information
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
With a vegetable peeler, remove strips of cucumber peel lengthwise 1/2 inch apart to create vertical stripes. Use a mandoline or very sharp knife to cut the cucumber crosswise into 1/8-inch slices. Transfer to a nonreactive container.
Step 2
Combine the chiles, vinegar, sugar, and salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and cool to room temperature.
Step 3
Stir the yuzu juice into the chile mixture and pour over the cucumbers. Cover and refrigerate for at least 4 hours or up to 2 days.
