Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 3, 2011

too sweet. couldn't taste the dill.

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Reviewer:

jennifersomers

Cooking Level: Beginning

Reviewed: Aug. 16, 2011

1/2 the sweetner and add a little salt. The cucumber volume will half after 2 hrs. We loved it! It went super well with the Lentil & Rice with Fried Onions on the site.

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Reviewer:

Dranoel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 16, 2011

Delicious and even better the next day. I used fresh dill instead of dried. Yummy. Will make this again and again

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Reviewer:

Nadia

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 9, 2011

This was very easy and tasty. I needed a use for my cucumbers and this was great. I only had a red onion but it really tasted fine. I'll have to try it with a regular onion and see if there's a difference.

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Reviewer:

GSWOODY

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Pittsboro, Indiana, USA

Reviewed: Jul. 11, 2011

Very good! I substituted regular onions for vidalia onions and added a little more dill. Very tasty!

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Reviewer:

maryday

Reviewed: Jul. 11, 2011

Simple use of garden surplus. I used stivia in place of the sugar and it worked well.

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Reviewer:

KARTIMEL

Home Town: Nashville, Tennessee, USA

Reviewed: Jul. 6, 2011

Perfect blend of all ingredients.

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Reviewer:

PlaceOfYes

Cooking Level: Intermediate

Reviewed: Jun. 3, 2011

I incorporated suggestions by others: brown rice vinegar, skipped water (ABSOLUTELY - the cukes weep more than enough fluid !!!), reduced to 2/3 C sugar and later 1/2). Radically increased dill to 3 T dry on second pass and will use finely-chopped fresh the next time. Used a mandoline to add render a red Bell pepper into 1.5mm slivers of color and doubled the onion, using Vidalias. OK, it is entirely appropriate for my nick to be "Carnivore" . . . yet I made a meal out of this salad two nights running.

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