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

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Something that some of you may already understand is that by ingesting the right foods can have a massive effect on your health. Something that you should never eat no matter what is the different foods that you will get at all of those take out places. These types of foods are filled with bad fat and also have very little nutritional value. This is why we are going to be going over the healthy foods that you should be consuming that will have a positive effect on your health.

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We hope you got insight from reading it, now let's go back to easy balsamic vinegar pickled cucumbers [for japanese expats] recipe. To cook easy balsamic vinegar pickled cucumbers [for japanese expats] you need 9 ingredients and 6 steps. Here is how you do that.

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

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

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