Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy balsamic vinegar pickled cucumbers [for japanese expats]. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] is something which I have loved my whole life. They are fine and they look wonderful.

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

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

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

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