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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, easy balsamic vinegar pickled cucumbers [for japanese expats]. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have easy balsamic vinegar pickled cucumbers [for japanese expats] using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]:
  1. Make ready 1 large cucumber
  2. Prepare 1 thumb's worth Ginger
  3. Make ready 1 Salt
  4. Make ready 25 ml ◆ Balsamic vinegar
  5. Prepare 25 ml ◆ Soy sauce
  6. Make ready For a sweet vinegar flavor
  7. Make ready 1 tbsp Sugar
  8. Get For a spicy version
  9. Get 1 Red chili pepper (sliced, without seeds)
Steps 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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