28 Reviews of Lee Hong's Cucumbers

From: riffraff

On Jul 5, 2004

I skipped the step of salting the cuke and rinsing. I just left the water out of the dressing and put the lot in the fridge for about 3 hours, stirring it about once and hour. At the end of that time the cukes had weeped enough to dilute the dressing to a perfect sweet and sour taste. YUM, went great with fried chicky. I used 9 packages of Splenda in place of the sugar....perfect.

From: ~SwoR~

On Jan 16, 2005

I did it exactly as written ~didn't heed warning to rinse the salt well...but I did that on purpose cause I like "salty" ~ Perfect balance. Thankfully nobody else in my house likes raw onion (except on burgers) so I got to eat it all by myself. I didn't even TRY to get them to taste it...hehehe. I will be adding English Cucumbers to my intended garden list now for this summer.

From: GRECORICAN

On Jun 25, 2004

Wow what a great recipe, tested these this week for my baby's baptism this Saturday June 26 and they will definitely be on our menu. I can actually have this as a meal with some bread, yummy!!! Thank you.

From: Kiko

On Aug 13, 2004

After reading the reviews, I skipped the salting step. I also left out the oil. So I only added sugar and vinegar- the cucumbers were wonderful and refreshing! I don't think any salt is neccessary. My husband and I ate them before dinner was even served!

From: Vicki G.

On Jul 12, 2004

These were delicious ! not too sweet, and not too sour. I was out of white vinegar and substituted white wine vinegar. Not sure of the difference but I really liked the taste.

From: Andie H

On Jul 15, 2004

I like the sweet and sour taste of it but it is too greasy for me.

From: Susie D

On Jun 4, 2004

I served this with Bbq over Memorial Day and it was a hit! I did add some cracked black pepper only because I don't think I can live without it, but the recipe didn't need it. The dressing has a nice flavor. Thanks for sharing the recipe.

From: CountryLady

On May 10, 2004

Since I love English cucumbers and my husband loves sweet & sour, this was a big hit in our house! I scaled the recipe in half, used sea salt & a purple onion for visual appeal and served alongside a BBQ'd steak & baked potatoes. Thanx Cathy!

From: Ivana*

On May 10, 2004

This is good...simple but works so well. It is very refreshing and offsets BBQ meat/sausages very nicely. There is a lot of dressing, which tastes sweet and tangy...so I found using a slotted spoon helpful when serving this. This recipe is great as it is, but next time I will add some sliced fresh tomatoes and see how that works. Everyone who tasted these cucumbers, commented on how good it was. Thanks for the recipe.

From: Latchy

On Sep 26, 2004

I took notice of the comments about the salting and omitted that, plus as I like a bit of spice, i finely sliced a long green chilli and added that as well.