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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 Easy Ways to Get Healthy.

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Make smart choices when grocery shopping. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. Think for a minute: you don’t want to go to a chaotic grocery store or sit in a long line at the drive thru at the end of your day. You’re going to go home and cook what you have in the cupboards. Your house should be filled with healthy foods and ingredients. This makes it easy to have a great meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are all kinds of things that you can do to get healthy. Not all of them demand fancy gym memberships or restrained diets. Little things, when done every day, can do a lot to make it easier to get healthy and lose pounds. Make sensible choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. Remember: being healthy isn’t just about reducing your weight. You need to make your body as strong as possible.

We hope you got benefit 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 cook that.

The ingredients needed to cook Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]:
  1. You need 1 large cucumber
  2. Prepare 1 thumb's worth Ginger
  3. Use 1 Salt
  4. Use 25 ml ◆ Balsamic vinegar
  5. You need 25 ml ◆ Soy sauce
  6. You need For a sweet vinegar flavor
  7. Get 1 tbsp Sugar
  8. Take For a spicy version
  9. Prepare 1 Red chili pepper (sliced, without seeds)
Instructions 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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