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Reviewed: Apr. 11, 2008

In Missouri I'd grown up on vinegar & sugar marinated cucumbers. This was like this but possibly not worth the extra trouble. I might make it again to serve as a side dish, but as my family didn't care for it, I might not.

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MOIREBRI

	Cooking Level: Expert Living In: Blue Springs, Missouri, USA
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Reviewed: Mar. 14, 2008

A great way to dress up cucumbers. The recipe also works well using sake instead of mirin.

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Emily D.

	Cooking Level: Intermediate Home Town: San Jose, California, USA
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Reviewed: Aug. 2, 2006

Although I liked this, I thought the ginger was over-powering. Next time I'll cut back on it. Also, you are going to want to use very fresh, crisp cukes. I used one that was past it's prime & I didn't care for the texture of it. So I made it again using a very crisp one....much better! Thansk Christine...we enjoyed this but next time, will cut back on the ginger.

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: Mar. 3, 2006

Great! Light and yet not too sweet. I paired this with the Chutney chicken receipe and the Cajun Chicken to balance the spice. THe only think I did add was minced chives as I wanted more color.

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HOLLYJOELLE


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Reviewed: Nov. 10, 2005

Good taste, texture and appearance. Made a nice accompaniment to a Japanese meal. I didn't have mirin, so a used a regular sweet wine, and red onions to add a bit of color. I am NOT normally a fan of cucumbers, but I will definitely make this again.

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BBIGHAM


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Ginger-Spiced Cucumbers

Reviewer:

MOIREBRI

Reviewer:

Emily D.

Reviewer:

IMVINTAGE

Reviewer:

HOLLYJOELLE

Reviewer:

BBIGHAM