Best Yuzu Pickles Recipes

Sliders with Russian Dressing and Yuzu Pickles image

Yield Serves 12

Number Of Ingredients 8

2 3/4 pounds freshly ground beef chuck, preferably aged
Kosher salt and freshly ground black pepper
12 slices pepper Jack cheese
12 mini kaiser or brioche rolls, split
Russian Dressing (page 246)
12 small Boston lettuce leaves
Yuzu Pickles (page 249)
24 tomato slices, from about 6 smaller tomatoes

Steps:

Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate.
Form the beef into 12 patties 3 inches in diameter and 1 inch high. Generously season with salt and pepper. Grill for 2 to 4 minutes per side for medium-rare. During the last minute of grilling, top each burger with a slice of cheese.
Grill the cut sides of the rolls alongside the patties until golden brown and crisp, 1 to 2 minutes. Transfer to a serving plate.
Spread a generous layer of dressing on both sides of each roll. Arrange the lettuce on the bottom of each roll, cupped sides up (to capture the mouthwatering meat juices). Transfer the patties to the lettuce-lined buns and immediately top each with a thin layer of tomatoes and then pickles. Season the tomatoes with a little salt. Cover with the buns' tops and serve immediately.

Yuzu Pickles image

Yield Makes about 3 cups

Number Of Ingredients 6

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)

Steps:

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.
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.
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.