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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, easy balsamic vinegar pickled cucumbers [for japanese expats]. One of my favorites. This time, I will make it a 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 foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] is something which I’ve loved my entire life.

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 can achieve that.

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

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