Reviewed: Feb. 14, 2009

This was so delicious and refreshing! The ginger gives it a nice, spicy kick. I omitted the onion and subbed pure maple syrup for brown sugar. If you juiced two cukes and the ginger and added the remaining ingredients (minus the onion) and a touch of club soda, this would make a great summer drink.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Sep. 25, 2008

A little different take on the usual vinegar and cucumbers. I used seasoned rice vinegar in place of the mirlin and red wine vinegar. I zested half the lime for added color. Next time I may dice the cucumber and onion rather than slice it. I like the ginger and lime flavors.

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Joanie

Cooking Level: Intermediate

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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: Feb. 13, 2007

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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