Japanese Vinegared Cucumbers

I am the one who requested these and I finally made them, and am I glad I did!! Exactly what I was looking for, they serve these as an appatizer at my favorite Japanese restaurant, and this recipe is pretty near identical, I am so happy! Thanks so much Taylortwo!

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This is a very refreshing side dish. I made it to go along with Japanese style salmon and it complemented the entree perfectly.

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The only thing I did differently was to add some chili garlic sauce for a little kick, but otherwise, I did follow the recipe. Next time I might add some onion because DH kept saying this is delicious but where is the onion. Thank you. Made for Healthy Choices tag game.

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This was good. Fresh and tart, but not too tart. I couldn't really taste the ginger, but that might be the fault of my own backwards tastebuds.

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I made this as written and served with Chicken Katsu, Nona's Japanese Creamy Sesame Salad Dressing and Spicy Japanese Slaw. I will be making this delicious meal often.

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Easy, delicious, lite side dish. I left the seeds in because I like them and would double the recipe next time. Three of us ate these as a side dish and we would have liked more! Thanks for posting this.

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Excellent. Simple and delicious. With exception of peeling the cukes I followed the recipe to a T. I partially peeled the cukes to give them a striped affect. They marinated within an hour and four days later they were still outstanding.

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Sorry, but I thought the salt amount overpowered the rest of the ingredients in this dish. The vinegar adds a nice tartness so I think the salt could be significantly reduced. Loved the ginger in it; added great depth.

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These are excellent. We've made them a few times and really enjoy them. I use English cucumbers, halve them and seed them, but I don't peel them as the skins are thin and I like the green. We like them with yakimono--grilled foods--like yakitori and teriyaki. Thanks for posting, taylortwo!

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Perfect!

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I used less salt and sugar and let it sit more than 2 hours, and it was quite good, very gingery.

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Refreshing!

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Excellent! and easy to prepare.

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Delish!! I used a large English cucumber and did not peel or removed the seeds. Since the cuke was big I used 1 1/2 X the sauce and it was perfect. Light, tangy, a touch of ginger which give it a super fresh taste. We served it with grilled salmon but will make it with many other things I'm sure. A great quick and easy side with staples from my kitchen!

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These are fabulous! I used agave nectar instead of sugar, and I think this made it even more special. Thanks for sharing.

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I made this for my boyfriend (he likes things Japanese) and I found it really easy to make and they were tasty too! They taste even better after waiting longer. It has a refreshing taste with a slight ginger bite.

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We loved these! My 5 year old daughter and I prepared these together. She was very proud of the fact that she was able to take the seeds out on her own! We prepped this around 1 pm and ate them for dinner. My 7 year old son, who has never willingly eaten a cucumber piece in his life, had seconds! This was a great addition to our asian meal!

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Yum, Yum, Yum! We made extra dressing to make sure all of the cucumbers were totally immersed in the dressing. Japanese pickles! Great leftovers too.

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