How To Make New York Deli Cucumber Salad

Ingredients

• 4 pieces English Cucumbers (Thinly sliced (about 1/32 inch) using a mandolin or sharp knife)
• 1 medium Sweet Onion (Peeled, root and stem removed, thinly sliced)
• 2 cups White Vinegar (For the brine)
• 1 cup Granulated Sugar (For the brine)
• 0.75 teaspoon Salt (Fine sea salt)
• 0.25 teaspoon White Pepper (Ground white pepper)
• 2 tablespoons Fresh Dill (Chopped; dried dill can be used (1 tsp))
• 1 cup Ice Cubes (To cool the brine quickly)

Instructions

1. Slice the Onion

   Remove the outer skin, cut off the root and stem, then thinly slice the sweet onion into half‑moon pieces.

   Time: PT5M

2. Slice the Cucumbers

   Using a mandolin (or a sharp knife), slice the English cucumbers into very thin rounds (~1/32 inch). Wear cut‑resistant gloves for safety.

   Time: PT10M

3. Season and Rest

   Place the sliced cucumbers and onion in a large bowl or on baking sheets, sprinkle with 3/4 tsp salt and 1/4 tsp white pepper, toss to coat, and let sit for 15‑20 minutes.

   Time: PT20M

4. Make the Brine

   In a saucepan, combine 2 cups white vinegar, 1 cup granulated sugar, 3/4 tsp salt, and 1/4 tsp white pepper. Heat over medium heat, stirring with a whisk, until the sugar fully dissolves (no need to boil).

   Time: PT5M

   Temperature: Medium heat

5. Cool the Brine

   Remove the saucepan from heat, add a handful of ice cubes (or place the pot in an ice water bath) and stir until the brine is cool to the touch.

   Time: PT2M

6. Combine Vegetables and Brine

   Transfer the rested cucumbers and onion to a high‑walled baking dish (about 6‑8 cups capacity). Pour the cooled brine over them, ensuring everything is submerged.

   Time: PT3M

7. Add Dill

   Stir in 2 tbsp chopped fresh dill (or 1 tsp dried dill) and mix gently.

   Time: PT2M

8. Chill

   Cover the dish with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight, before serving.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

0g

Carbohydrates

20g

Fat

0g

Fiber

1g

Ingredient Substitutions

• Instead of English Cucumbers: Persian cucumbers, regular cucumbers
• Instead of Sweet Onion: Red onion, Yellow onion
• Instead of White Vinegar: Apple cider vinegar, Rice vinegar
• Instead of Granulated Sugar: Honey (use 2/3 cup), Agave syrup (use 2/3 cup)
• Instead of Salt: Kosher salt (use 1 tsp)
• Instead of White Pepper: Black pepper (use 1/8 tsp)
• Instead of Fresh Dill: Dried dill

Equipment Needed

• Mandolin Slicer (optional)
• Cutting Board
• Sharp Knife
• Mixing Bowl
• Saucepan (non‑stick)
• Nylon Whisk (optional)
• Baking Sheet or Large Dish (optional)
• Plastic Wrap (optional)
• Measuring Cups and Spoons
• Cut‑Resistant Gloves (optional)

Critical Steps — Do Not Skip

• Slice cucumbers very thin for quick flavor absorption
• Fully dissolve sugar in the vinegar before cooling
• Cool the brine before adding to the vegetables
• Ensure all cucumber pieces are fully submerged in the brine

Chef Tips from the Video

• For extra crunch, keep the cucumber seeds; they add texture.
• Slice cucumbers on a bias (diagonal) for a more elegant presentation.
• Use a mixture of half white vinegar and half apple cider vinegar for a subtle fruitiness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Not recommended; texture will become mushy.

Room temperature: Do not store at room temperature; keep refrigerated.

Make-Ahead Tips

• The salad improves after 12‑24 hours in the fridge.
• Store in a sealed container to prevent it from absorbing other odors.
• If excess liquid pools, drain before serving.

Frequently Asked Questions