Simple Way to Make Perfect Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, easy balsamic vinegar pickled cucumbers [for japanese expats]. It is 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 popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] is something which I have loved my entire life.

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

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

1. Get 1 large cucumber
2. Prepare 1 thumb's worth Ginger
3. Take 1 Salt
4. Make ready 25 ml ◆ Balsamic vinegar
5. Make ready 25 ml ◆ Soy sauce
6. Get 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.

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