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I liked these a lot after making them and chilling for about 90 minutes but loved them after chilling overnight. A definite improvement with time, not common in cucumber salads. I chose to use a seedless English cucumber so that I could keep the pretty green skin as a contrast to the pink juice. Lovely, lovely salad that would be great for a luncheon party or BBQ. (Updating to say that these are not as good two days later, too much wilting of the cucumbers and the mint looses some flavor. Oh well, next time I'll just have to finish the bowl sooner.) Thanks!