Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]

1. 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.

2. 2

   Mince or julienne the ginger.

3. 3

   Mix together the ingredients marked with and bring to a boil in a pan.

4. 4

   Add ginger.

5. 5

   Since I made a sweet vinegar marinade (with sugar) for 1.5 cucumbers, I increased the marinade to 75 ml.

6. 6

   Once the sauce of the ingredients comes to a boil, squeeze the excess water from the cucumbers, and add to the marinade.

7. 7

   Simmer for 4 minutes over medium heat.

8. 8

   (Be careful not to overboil, as the texture of the cucumbers will degrade).

9. 9

   After 4 minutes, let the cucumbers marinate for 1-2 days in a container or a plastic bag, then they're ready to serve.

10. 10

    They're so crunchy and delicious.

11. 11

    I used cheap balsamic vinegar from the supermarket.

12. 12

    This time, I used red balsamic, so next time I may try white.

13. 13

    One bottle was a steal at only 85 cents.

14. 14

    Here it is with the white balsamic vinegar (without sugar and red chili peppers).

15. 15

    It's lighter than red balsamic, so I added wakame seaweed and tomatoes for a salad.

16. 16

    It tasted great with mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.