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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, easy balsamic vinegar pickled cucumbers [for japanese expats]. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

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

The ingredients needed to make Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]:
  1. Prepare 1 large cucumber
  2. Make ready 1 thumb's worth Ginger
  3. Get 1 Salt
  4. Get 25 ml ◆ Balsamic vinegar
  5. Make ready 25 ml ◆ Soy sauce
  6. Take For a sweet vinegar flavor
  7. Make ready 1 tbsp Sugar
  8. Take For a spicy version
  9. Prepare 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.

So that’s going to wrap this up with this special food easy balsamic vinegar pickled cucumbers [for japanese expats] recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!