Used this to ice sugar cookies. A bright white color. Has a thick consistency, which was nice because it stayed put and didn't run off the sides but stayed spreadable for a long time, long enough to ice several dozen cookies without rushing. Very fast recipe!

Reviewed On: Nov. 4, 2009

Not being a terribly experienced cook, I was a little reluctant to try this recipe after reading how several reviewers had tweaked it differently with differing results... but I'm glad I did. I loved this - especially the dill and vinegar flavors! It would be fantastic as a side to a sizzling steak. It would have been helpful to know how many cukes to use, but since the recipe calls for 1 onion, I assume it's 5-6 cukes. I used about 3 med-large cukes, so I only needed about half of the onion. I sliced both thinly (THIN is key) using my mandoline slicer, which gave a nice even slice. I salted the cukes in a bowl for 1 hour to draw out excess water before continuing the recipe. I definitely had to modify the vinegar/water/sugar sauce since I was only using 3 cukes. I would recommend cooling and then TASTING the sauce before pouring over, then you'll be able to adjust to your liking. I also found that there was a lot of liquid in the bottom of the bowl after marinading the salad in the fridge, so I stirred it well and poured the excess liquid out before serving it. Come to think of it, I'll probably make a smaller batch of sauce next time.

Reviewed On: Jul. 14, 2008