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Spanish Pickle

A pickled mixture of cucumbers, green peppers, onions, and green tomatoes seasoned with spices and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Spanish Pickle

Why it works: Cucumber and horseradish match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 640 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Spanish Pickle

Ingredients

Directions

Prepare the vegetables

  1. Slice the cucumbers, green peppers, onions, and green tomatoes.

  2. Sprinkle with 1 pint of coarse sea salt and let sit overnight.

  3. Drain the vegetables.

Cook

  1. In a preserving kettle, combine the vegetables with horseradish, mace, white pepper, turmeric, white mustard seed, cloves, celery seed, dry mustard, and brown sugar.

  2. Cover with vinegar and boil for 1 hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cucumber + horseradishtop 2% of all pairs
    Smell alikestrong
    Cooked together640 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Horseradish + turmerictop 3% of all pairs
    Smell alikestrong
    Cooked together437 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cucumber + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together2,405 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cucumber + turmerictop 5% of all pairs
    Smell alikestrong
    Cooked together1,102 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + turmerictop 5% of all pairs
    Smell alikemoderate
    Cooked together4,478 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cucumbers
Provide the crisp, watery bulk that the salt cure firms and the vinegar preserves.
Green tomatoes
Add bulk and a tart, firm texture that holds up during long simmering.
Onions
Contribute sharp aroma and sweetness that mellows during the boil.
Brown sugar
Adds sweetness that balances the sharpness of the vinegar.
White mustard seed
Adds pungent flavour that mellows as the pickle cooks.
Vinegar
Provides acidity that preserves the vegetables and gives the pickle its sharp tang.

The step that matters

Draining after the salt cure. Salt draws water out of the vegetables overnight. If they are not drained well, the excess liquid dilutes the vinegar and the pickle can turn out soggy and too salty.

Swap the white pepper

How well each one fits the dish's main ingredients (cucumber, pepper, onion, tomato, horseradish, mace, turmeric):

  1. Cuminfits better
  2. Garlicfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against cucumber, pepper, onion, tomato, horseradish, mace, turmeric. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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