Recipe of Speedy Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Favorite Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats], starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to 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 that.

I love Japanese pickles! But the cost of Japanese vinegar and mirin overseas is outrageous! Try this recipe using accessible ingredients. When using Japanese cucumbers, there's no need to remove the seeds. These go so well with rice. Recipe by Popotankobu

Ingredients and spices that need to be Get to make Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]:

1. 1 large cucumber
2. 1 thumb's worth Ginger
3. 1 Salt
4. 25 ml ◆ Balsamic vinegar
5. 25 ml ◆ Soy sauce
6. For a sweet vinegar flavor
7. 1 tbsp Sugar
8. For a spicy version
9. 1 Red chili pepper (sliced, without seeds)

Steps to make 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.

While that is in no way the end all be all guide to cooking fast and simple lunches it's excellent food for thought. The hope is that this will get your own creative juices flowing so that you can prepare wonderful lunches for your own family without the need to do too horribly much heavy cooking through the practice.

So that is going to wrap this up for this exceptional food Easiest Way to Prepare Any-night-of-the-week Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]. Thank you very much for reading. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!