Recipe of Quick Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]

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Before you jump to Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

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The kitchen by itself gives you many small methods by which energy and money can be saved. Natural living is definitely something we can all do, without difficulty. Typically, all it takes is a little common sense.

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

The ingredients needed to make Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]:

1. Prepare 1 large of cucumber.
2. Use 1 of thumb's worth Ginger.
3. Use 1 of Salt.
4. Use 25 ml of ◆ Balsamic vinegar.
5. Prepare 25 ml of ◆ Soy sauce.
6. You need of For a sweet vinegar flavor.
7. Take 1 tbsp of Sugar.
8. Provide of For a spicy version.
9. Take 1 of 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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