Stan Horwitz > wrote:
> Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
> mentioned when we ate lunch at the Reading Terminal farmers market last
> Sunday.
>
> Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
> Fortunately, the recipe's very easy and I am pretty sure I remember it.
> If you want the official recipe, you can buy the 2nd Ave. Deli cookbook
> on amazon.com. I just checked and it is in stock.
>
> Anyway, slice four large kirby cucumbers (I prefer regular cukes
> though). Slice them as thin as you can. Slice a small or medium size
> onion and shred one carrot (or finely dice it). I use a $20 vegetable
> slicer; its a poor man's mandolin, but it works fine.
>
> Then I put the cucumber, carrot, and onion in a large zip lock bag and
> mix them up so the onion and sliced cucumbers are evenly distributed.
> The original recipe says to add in half a teaspoon of white pepper, but
> I don't like that stuff (it has no flavor), so I use a bit of regular
> ground pepper instead. Then I add in one cup of Splenda (the recipe
> calls for regular sugar). Next, goes in four cups of Heinz white
> vinegar. Close the bag tightly and mix up the ingredients thoroughly by
> shaking the bag vigorously.
>
> Note that I am not sure about the amounts of sweetener and vinegar. The
> idea with the vinegar is to have enough to cover the sliced vegies, but
> not drench them. I would start with half a cup of sweetener and just see
> how it looks after you add in everything else.
>
> Let this sit in your refrigerator over night so the flavors have time to
> blend and the cucumbers get slightly pickled. I also give the bag a
> rigorous shaking two or three times at least an hour apart, in order to
> make sure all the sweetener and vinegar get evenly distributed.
>
> I made a big batch of this salad for my sister's engagement party a few
> years ago. It turned out fantastic and every bit of it was eaten. I also
> received lots of compliments on it.


You never ate at the 2nd Ave Deli (at least not while sober), you made
that up...


"Cucumber Salad" - 2nd Ave. Deli cook book - Pg 12.

(needs to marinate over night, so plan ahead)

2 1/2 straight, long, cucumbers.

4 paper thin slices cut from the center of a lage onion (separate into
rings, cut into thin strips).

1/2 cup white vinegar.

1/4 cup sugar.

2 Tbls finely chopped fresh dill.

1/2 tsp salt.

1/8 tsp white pepper.

Peel cukes by removing alternating strips. Slice cukes 1/16" thk.
In a bowl incorporate all other ingredients. In large bowl pour over
cukes and toss well. Cover and let marinate in fridge over night.
---

I took liberties by shortening the procedure but ingredients are
transcribed exact. There is nothing new about this recipe, I've been
making this longer than the 2nd Ave. Deli has existed (1954)... I
learned this from my grandmother who learned from her grandmother...
it works better if all the cuke skin is removed and the cukes are
striated with the tines of a fork before slicing... any kind of cukes
will work so long as they're young, before seeds develop. Serve well
drained, topped with a big dollop of sour cream.


---