"Sheldon" > wrote in message
...
> 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.
>
>

Thanks,
I'll be making this tonight.