Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, easy balsamic vinegar pickled cucumbers [for japanese expats]. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Get 1 Salt
4. Get 25 ml ◆ Balsamic vinegar
5. Get 25 ml ◆ Soy sauce
6. Prepare For a sweet vinegar flavor
7. Prepare 1 tbsp Sugar
8. Get For a spicy version
9. Prepare 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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