Crispy thin cucumber and onion slices in a more sweet than tangy vinegar and sugar dressing.
New York Deli Style Cucumber Salad
I'm gonna be honest here. I've never been a big traveler, so there's a lot I've never experienced.
I don't like flying commercial. I hate being in a car for very long.
Day trips locally? I'm all for that if I can go and get back home that same day.
Long story short. I've never stepped foot in New York, much less New York City. The only time I've traveled even close to there was to air my cookbook (#ad) on QVC!
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So, I was curious when I saw this New York Deli Style Cucumber Salad pop up on one of those Microsoft start pages. What exactly sets a New York deli style cucumber salad from any other Southern-style version I wondered?
Turns out, not really much!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
The recipe originated from James Delmage, who has roots in Long Island, New York, so I figured he knew what he was talking about! I based my version off of what he shared.
According to him, a New York Deli style cucumber salad elements would include:
- Thinly sliced English cucumbers and sweet onion
- Dill is usually included though rarely fresh
- They seem to prefer white pepper over black or cayenne, and
- It has a vinegar and sugar dressing that leans more to the sweet side than tart
Here's what you need to make my not so authentic version of a New York Deli Style Cucumber Salad:
- 4 medium or 2 large standard cucumbers, sliced thin
- 1 sweet onion, quartered and sliced thin
- 1 teaspoon kosher, sea or spring salt, or to taste
- 1 cup white vinegar
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 cup crushed ice cubes
- 1/4 teaspoon white pepper, or to taste
- 1/2 teaspoon dried dill
I only grew some mini cucumbers this year. Not even a single tomato y'all! But... a friend of The Cajun's aka the hubby sent me a bag of homegrown cucumbers. I'm sure always open to that! For salads that require thin slicing, I highly recommend using a mandoline slicer (#ad) and these vertical versions that they have now are fantastic... and much safer!
Look what a great job a mandoline does and it does it fast!
Spread cucumbers out on a large sheet pan. I usually salt my cucumbers in a colander, but this was one of the best tips. I'm the only one who eats cucumber salads in this house and this salting method kept them super crisp in the fridge for me to finish the salad and I think, also gave them better flavor. I'll be doing them this way from here on out!
Top with onions.
And sprinkle with salt.
I used this amazing large flake salt from Vera Salt brand, so I actually used a little more, about 1-1/2 teaspoons. I have no financial relationship with Vera Salt and they don't know who I am. I'm just a customer sharing a favorite product with my friends! You can read more about this brand on my previous post here.
Pour vinegar and sugar into a saucepan and whisk over medium high heat until sugar is dissolved. Mixture should be clear.
Remove from heat and add ice cubes, white pepper and dill. The mixture should quickly cool.
Transfer cucumbers to a lidded storage bowl.
Pour vinegar mixture over the top.
Mix everything to coat.
For more of my favorite cucumber salads, check out this collection on my Pinterest page.
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