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

Before you jump to Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.

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If you’re looking for a fast snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for lunch break. Eating on the run can easily be much healthier with whole grain chips and crackers. Make the modification from refined products such as white bread to the healthier whole grain choices.

You don’t have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to easy balsamic vinegar pickled cucumbers [for japanese expats] recipe. You can cook easy balsamic vinegar pickled cucumbers [for japanese expats] using 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. Use 1 large cucumber
  2. Get 1 thumb's worth Ginger
  3. Provide 1 Salt
  4. You need 25 ml ◆ Balsamic vinegar
  5. Get 25 ml ◆ Soy sauce
  6. Use For a sweet vinegar flavor
  7. Take 1 tbsp Sugar
  8. You need For a spicy version
  9. Use 1 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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