How To Make New York Deli Cucumber Salad
473,132
2023-09-07に共有
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/cucumber-salad/
INGREDIENTS WITH GRAM AMOUNTS
4 large English cucumbers - thinly sliced (can peel if you like)
1 medium sweet onion - sliced
1/4 teaspoon white pepper
3/4 teaspoon salt
2 cups (480g) white vinegar
1 cup (240g) cold water
1 cup (200g) sugar
2 tablespoons fresh dill - minced
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コメント (21)
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You requested this one after I showed a glimpse of it during the New York deli coleslaw video:https://youtu.be/lI7k1yewQc4 so here it is. Often the cucumber skins will be removed and the slices or chunks are thicker. Regardless of the shape, the flavor of this salad is spot on. The ingredients are in the written description. As always, thanks for liking and sharing our videos.
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Who knew a cucumber salad video would make me cry! My father (may he rest in peace) used to make this salad especially for me. I miss him so much 😢 but seeing this father and son bonding over good food is a tender, lovely moment in the middle of a chaotic and often cruel world. Hoping you will continue to make beautiful memories and delicious food (!!!) for all the days to come. And thank you. ❤
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I made this for my Brooklyn born hubby. My homegrown cucumbers, onions and dill. He almost had tears in his eyes. He said “I feel like I’m on Flatbush Ave. again.” Thanks for the recipe.
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My grandma used to make "cucumbers and onions" Equal parts vinegar sugar and water. We absolutely loved them and all of us kids still make them to this day
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Hey Jim! I find that taking a 1 gallon zip lock bag and putting everyhthing in it to marinade, and squeezing the air out before closing it works better than the baking dish overnight in the fridge. It also puts everything in contact with the marinade and takes up less space inside your fridge. This is also easier to transport in a cooler to the beach or a pic nic. Good stuff.😋
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Greetings from Spain. I learned a similar recipe from an Ukrainian here. One trick is to soak the whole cucumbers in water overnight, in the fridge. It is so to get crispy cucumber slices rather than soft.
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Delis also used to offer German/Jewish "Gesundheit" (health) salad. It was a mixture of sliced summer vegetables (cabbage, bell peppers, celery, radishes, carrots, cucumbers, onion) that was dressed with a dressing of vinegar, oil, sugar, salt, and garlic powder; and then packed into a big jar or a crock. Each of the peoples of central and eastern Europe (Germans, Poles, Hungarians, Russians) have their own variation of this salad.
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I am so relieved to know that I'm not the only one who can't pour out of a Pyrex measuring cup. The struggle is real and so are you. I love this channel!!
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My family makes it just like yours, but they drain “most” of the liquid the next day and add approx 1 cup of sour cream. Delicious.
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Dads expression when James is taste testing is lovely, proud dad. Definitely trying this.
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I love how he gives safety lessons in cutting and not just doing the recipe. New subscriber.
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Hey Jim. When I make cucumber salad (or other marinated dishes) I just put everything in a zipped food storage bag. I flip it back and forth to coat everything and turn it once or twice during its resting time. ❤️😎 Definitely going to try your recipe.
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Thank you for rescuing those of us who have moved away from the metro area and despaired of ever finding NY-quality deli salads. Now we can homebrew them.
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James has such a mature personality for his age! This recipe is right up my alley, I'm definitely gonna try it
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Finally! A YouTuber who knows what a kitchen steel is! 🥳🧡
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James is very poised and articulate for a 12 yr old. Very impressive. Nice recipes too! Really enjoy your channel.
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I’m from the South, and in the summertime, we always had big jars of sliced cucumbers and Vidalia sweet onions in the fridge. The ‘dressing/marinade’ was vinegar, sugar (not nearly as much as you used though), black pepper, salt and water. This was a constant during the Summer, and always my favorite.
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Amazing that so many cultures have a variation of this recipe. In Denmark we call it agurkeslat, typically doesn't have onion and uses a lot more sugar. But I tried this version yesterday, and I really liked it. Normally I don't care for uncooked onion, but the pickling process makes it very enjoyable.
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Yes, this is how my German Grandma made her cuke salad. She'd use a paring knife, while holding the cuke and got those slices THIN without a mandolin. :o)
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I love "pickled" anything (i.e. sugar/vinegar and let it soak) so I know I'm going to love this :) So simple and easy, too!
