Recipe: Appetizing Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]

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

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

Now you can serve this scrumptious Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] recipe for your family. Do not neglect to share with your pals and relatives. And uncover different cooking recipes on this blog. Thank you, greetings.