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Before you jump to Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

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You may prefer preparing food with your oven, but using a microwave instead will cost you much less money. Possibly the realization that an oven uses 75% more energy will encourage you to use the microwave more. When compared with your stove, you can make boiled water or steamed vegetables faster, and use considerably less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, nonetheless that is not true. Mainly if you make sure the dishwasher is full prior to starting a cycle. Save even more money by air drying or cool drying your dishes rather than heat drying them.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Green living just isn’t that difficult. A lot of it is simply making use of common sense.

We hope you got benefit 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 cook it.

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

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