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

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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 Ways To Live Green Plus Spend less Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can easily reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living is not that tough. It's related to being sensible, most of the time.

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

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

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