How To Make New York Deli Cucumber Salad
How To Make New York Deli Cucumber Salad is a easy American recipe that serves 6. 80 calories per serving. Recipe by Sip and Feast on YouTube.
Prep: 40 min | Cook: 5 min | Total: 1 hr
Cost: $4.27 total, $0.71 per serving
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
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
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
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
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
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
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
Add Dill
Stir in 2 tbsp chopped fresh dill (or 1 tsp dried dill) and mix gently.
Time: PT2M
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
Dietary info: vegetarian, vegan, gluten-free
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
Cucumbers become soggy and watery.
Drain the rested cucumbers before adding the brine and pat dry with paper towels.
Brine is too sweet or too sour.
Adjust by adding a splash more vinegar for acidity or a pinch of sugar for sweetness, tasting as you go.
Dill flavor is weak.
Use fresh dill and add a little more, or let the salad sit longer for the herb to infuse fully.
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
What is the cultural significance and history of New York Deli Cucumber Salad in American Jewish and German deli cuisine?
New York Deli Cucumber Salad traces its roots to early 20th‑century German and Jewish delicatessens in Manhattan. The sweet‑sour brine reflects the immigrant tradition of preserving vegetables for year‑round availability, and the salad has become a staple side in classic New York deli meals.
What are the traditional regional variations of New York Deli Cucumber Salad in New York City delis?
Some delis slice the cucumbers slightly thicker for a crunchier bite, while others use a finer mandolin cut for quicker absorption. A few shops add a pinch of celery seed or swap white vinegar for a blend of white and apple cider vinegar to create a subtle flavor twist.
What is the authentic traditional way New York Deli Cucumber Salad is served in classic New York delis?
Traditionally the salad is presented in a shallow metal or glass dish, fully submerged in its brine, and served chilled alongside pastrami, corned beef, or Reuben sandwiches. It is usually garnished with a light sprinkle of fresh dill and eaten with a fork.
What occasions or celebrations is New York Deli Cucumber Salad traditionally associated with in American deli culture?
The salad is a year‑round side but is especially popular at holiday gatherings such as Passover meals, Hanukkah brunches, and summer barbecues where its refreshing acidity balances richer deli meats.
How does New York Deli Cucumber Salad fit into the broader American deli cuisine tradition?
It exemplifies the American deli’s love for quick‑pickled vegetables that add brightness and texture to heavy meat dishes. The balance of sweet, sour, and herb flavors mirrors the overall flavor profile of classic deli platters.
What are the authentic traditional ingredients for New York Deli Cucumber Salad versus acceptable substitutes?
Authentic ingredients include English cucumbers, sweet (or white) onion, white vinegar, granulated sugar, salt, white pepper, and fresh dill. Acceptable substitutes are Persian cucumbers, red onion, apple cider vinegar, honey or agave for sugar, and dried dill if fresh is unavailable.
What are the most common mistakes to avoid when making New York Deli Cucumber Salad?
Common errors include slicing cucumbers too thick (slows brine absorption), not fully dissolving the sugar in the vinegar, adding hot brine to the vegetables (causes wilting), and failing to keep the salad fully submerged, which leads to uneven flavor.
Why does this New York Deli Cucumber Salad recipe use a mandolin instead of a knife for slicing cucumbers?
A mandolin creates uniformly thin slices (about 1/32 inch) that allow the brine to penetrate quickly and evenly, producing the characteristic crisp‑yet‑tangy texture. A knife can achieve similar results but requires more skill and time.
Can I make New York Deli Cucumber Salad ahead of time and how should I store it?
Yes, the salad improves after at least 2 hours in the refrigerator and is best after overnight chilling. Store it in an airtight container in the fridge for up to 5 days; avoid freezing as the texture will become mushy.
What does the YouTube channel Sip and Feast specialize in?
The YouTube channel Sip and Feast specializes in approachable home‑cooking tutorials that focus on classic comfort foods, deli favorites, and quick weeknight meals, often emphasizing technique tips and ingredient swaps for modern kitchens.
How does the YouTube channel Sip and Feast's approach to American deli recipes differ from other cooking channels?
Sip and Feast blends nostalgic deli flavors with clear, step‑by‑step visuals and practical shortcuts (like using a mandolin safely). Unlike many channels that reinvent classics, Sip and Feast aims to replicate authentic deli dishes as they are served in New York establishments.
Last updated: September 6, 2026
