The Mailbox: Recipe requests for pickles and celery root salad

Sam’s pickles are tops

We love to eat at Sam’s Hof Brau. Does anyone know how they make their pickles? I would love to make them at home. Thank you.

Jan Anderson, Pine Grove

A sauce to remember

Many years ago my favorite place to eat was Sweet Williams Smoked Meats on Arden Way in Sacramento. They had an outstanding sauce that was different from any other sauce I’ve eaten anywhere. For some time the sauce was sold by Bel Air markets, then it disappeared. Does anyone know the recipe for this sauce or know what happened to these folks?

Ken Falletti, Carmichael



If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 321-1109. Please include your full name, your city and phone number.

Celery root salad

Prep time: 30 minutes

Cook time: 30 to 60 minutes

Serves 6

Several years ago, Celeste W. Romo of Folsom saved a Mailbox recipe for celery root salad. She said it was delicious. She wanted to make it again, but discovered she lost the recipe. She was hoping we could find it for her.

Originally, Candice Mestrovich of Rocklin requested the celery root salad recipe from the now-closed William Glen deli. Renee Hussar of Natomas Park also wanted their recipe. We didn’t hear from William Glen, but Adair Davis of Roseville shared her recipe that she found in Sunset’s Salad Book. She served it to rave reviews from her guests. It was Davis’ recipe that was featured in the Mailbox and is the one requested by Romo. Here is Davis’ recipe.

When purchasing the celery roots, make sure they are firm and crisp. This dish tastes better the longer it marinates; several hours to overnight.

This do-ahead salad would be great to serve for company.

Note: The prep time does not include the marinate time.


11/2 to 2 pounds celery root

Boiling salted water

1 cup sliced celery

1/2 cup thinly sliced green onions, including part of the tops

1/4 cup white wine vinegar

1/3 cup salad oil

1/2 teaspoon salt

1/8 teaspoon pepper

Crisp salad greens

Hard-cooked egg slices


Scrub the celery roots well, but do not peel them. Drop into boiling salted water and cook until just tender, 30 to 60 minutes, depending on sizes of the roots. When cool enough to handle, peel and dice the roots. You should have about 2 cups. Combine in a bowl the celery root, celery and green onion.

In a small jar, shake together the vinegar, oil, salt and pepper. Pour over the salad and mix gently. Cover and allow salad to marinate several hours or up to about 2 days.

To serve, line a salad bowl with the crisp greens. Spoon in the salad and garnish the top with hard-cooked egg slices.

Per serving: 255 cal.; 9 g pro.; 17 g carb.; 17 g fat (4 sat., 5 monounsat., 8 polyunsat.); 212 mg chol.; 430 mg sod.; 5 g fiber; 5 g sugar; 60 percent calories from fat.