Cucumber salad recipe for Andy
On May 20, 8:21�am, "Woolstitcher" > wrote:
> "Sheldon" > wrote in message
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> > 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.
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