Steps to Make Quick Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy balsamic vinegar pickled cucumbers [for japanese expats]. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we have to 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 cook that.

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

1. Take 1 large cucumber
2. Take 1 thumb's worth Ginger
3. Take 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. Prepare 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 is going to wrap this up for this exceptional food easy balsamic vinegar pickled cucumbers [for japanese expats] recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!