By Sue Lau on May 21, 2002
"A very tasty and refreshing little treat! Goes great with sushi and as a side to spicy dishes, as a cooling accompaniment. Prep time does not include marinating time."
Serving Size: 1 (91 g)
Servings Per Recipe: 4
"This is very easy, very quick and very refreshing. I used plain rice vinegar and agree that the seasoned vinegar would have been a good choice."
"Simple, tasty treatment. Be aware that the 1st two teaspoons of salt are for the initial salting of the cucumbers and *not* for the marinade :-) Also, if using a slightly more mature cucumber, it may be better to halve and seed it first. "
"Excellent side dish for Japanese and spicy dishes, such as the Thai red curry we had the other night. However, my Japanese mates here in Tokyo commented that it's too sweet, so in the marinade I put the same amount of sugar as salt in, and they much prefer it that way."
"What could be bad? It made made this b4 seeing it here but glad I found it as I had forgotten about it. Very refreshing and yummy. Good with grilled foods, roasts and, obviously, many Japanese dishes."
"I really like the receipe. But I think the rice vinegar should only be the "seaoned ones" for sushi which has a higher sugar content, otherwise I find the picked cucumber too sour. I only refrigated the cucumber for about an hour and it was ready to eat."