You requested this one after I showed a glimpse of it during the New York deli coleslaw video:

This is a Hungarian cucumber salad. The only difference is, they don't boil the vinegar with sugar, just wait till the sugar dissolves. Hungarians eat this salad WITH the main course of meal, helps to digest the heavy food.

Dads expression when James is taste testing is lovely, proud dad. Definitely trying this.

I love how he gives safety lessons in cutting and not just doing the recipe. New subscriber.

“Cut it ‘wit’ a knife….” Love the accent.

I once asked a butcher, who was in his seventies, how he sharpened his knifes. He proudly showed me what you call a knife straightener, and he never used anything else.

My grandma used to make "cucumbers and onions" Equal parts vinegar sugar and water. We absolutely loved them and all of us kids still make them to this day

I can't believe how much James has grown up!! 😊

James has such a mature personality for his age! This recipe is right up my alley, I'm definitely gonna try it

Hey Jim. When I make cucumber salad (or other marinated dishes) I just put everything in a zipped food storage bag. I flip it back and forth to coat everything and turn it once or twice during its resting time. ❤️😎

I loved the "... It is good on burgers. I forgot about that." Haha. Love this channel, great recipes and makes me smile!

My favorite part is when James does the taste test! ❤

Thank you for rescuing those of us who have moved away from the metro area and despaired of ever finding NY-quality deli salads. Now we can homebrew them.

Slice the cucumbers like you did, add them to a jar sterilized with boiling water & emptied, make a mix of vinegar & sugar, 1:1, cold, just keep mixing, it will dissolve... Add salt & pepper to taste, and pour over the jars, lock them up & keep them for at least 2 days in the fridge before tasting... Holds for a very, very long time :)

Thank you for posting this! I really enjoy all your NYC deli recipes and methods. Keep it up! Now please teach us the NYC deli secret brine for great corned beef :)

My family makes it just like yours, but they drain “most” of the liquid the next day and add approx 1 cup of sour cream. Delicious.

German here - that's just the way my mom used to make it, just with way less sugar. But apart from that, cucumber, onions, vinegar, salt and pepper. Great as a side to stewed dishes like Rouladen, the tartness cutting through the rich sauce.

Besides being a great cook, you are a great poppa ❤️

Am absolutely loving your NY salad series! Our Italian-American family lived in Brentwood many years ago but German deli food was a staple in our house. My sister and I are now 60-something Long Island expats (I live outside of Washington DC and she lives in St. Louis Park, MN.) Needless to say we are both thrilled that you are sharing these wonderfully authentic recipes. THANK YOU SO MUCH!!!

I love "pickled" anything (i.e. sugar/vinegar and let it soak) so I know I'm going to love this :) So simple and easy, too!