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Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]
Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]

Before you jump to Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] recipe, you may want to read this short interesting healthy tips about The Food Items You Pick To Eat Are Going To Effect Your Health.

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We hope you got insight from reading it, now let’s go back to easy balsamic vinegar pickled cucumbers [for japanese expats] recipe. To cook easy balsamic vinegar pickled cucumbers [for japanese expats] you only need 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]:
  1. Provide 1 large cucumber
  2. Get 1 thumb's worth Ginger
  3. Use 1 Salt
  4. Provide 25 ml ◆ Balsamic vinegar
  5. Provide 25 ml ◆ Soy sauce
  6. Take For a sweet vinegar flavor
  7. Get 1 tbsp Sugar
  8. Use For a spicy version
  9. Get 1 Red chili pepper (sliced, without seeds)
Instructions to make Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]:
  1. Outside Japan, cucumbers are fat and large, so I cut them lengthwise (and remove the seeds), and slice into 5-7 mm rounds, salt them, and let them sit for a while. Mince or julienne the ginger.
  2. Mix together the ingredients marked with ◆ and bring to a boil in a pan. Add ginger. Since I made a sweet vinegar marinade (with sugar) for 1.5 cucumbers, I increased the marinade to 75 ml.
  3. Once the sauce of the ◆ ingredients comes to a boil, squeeze the excess water from the cucumbers, and add to the marinade. Simmer for 4 minutes over medium heat. (Be careful not to overboil, as the texture of the cucumbers will degrade).
  4. After 4 minutes, let the cucumbers marinate for 1-2 days in a container or a plastic bag, then they're ready to serve. They're so crunchy and delicious.
  5. I used cheap balsamic vinegar from the supermarket. This time, I used red balsamic, so next time I may try white. One bottle was a steal at only 85 cents.
  6. Here it is with the white balsamic vinegar (without sugar and red chili peppers). It's lighter than red balsamic, so I added wakame seaweed and tomatoes for a salad. It tasted great with mayonnaise.

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