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Easy Balsamic Vinegar Pickled Cucumbers [for Japanese Expats] Recipe

Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] Recipe
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Prepare the ingredients before making Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] in your home. Then, follow these steps below to serve Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] for your family or friends.

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

  • 1 large cucumber
  • 1 thumb's worth Ginger
  • 1 Salt
  • 25 ml ◆ Balsamic vinegar
  • 25 ml ◆ Soy sauce
  • For a sweet vinegar flavor
  • 1 tbsp Sugar
  • For a spicy version
  • 1 Red chili pepper (sliced, without seeds)

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

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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).
  • Step 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.
  • Step 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.
  • Step 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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