A while ago, I posted some lemon Japanese cucumber pickles that I had adapted from Just one Cookbook. She pickled the cucumbers whole and I found them just a bit lacking in lemon flavor. recently, a friend gave her three yuzu. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange.
I used the sour fruit juice to make ponzu sauce, but this left me with several citrus rinds that I did not want to waste. While I froze some of the rinds, I used one, instead of lemon, for some cucumber pickles. While yuzu zest has a stronger flavor than lemon, I also used twice as much as in the original recipe.
Click here for this recipe: http://jabberwockystew.net/2015/12/20/karls-yuzu-japanese-cucumber-pickles/
