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Sliced Cucumber Pickle

A pickled cucumber dish made by brining cucumbers, then soaking them in a vinegar solution with spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Horseradish and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,832 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Sliced Cucumber Pickle

Ingredients

Directions

Brine

  1. Place cucumbers in a jar or pail.

  2. Cover with boiling water and add salt.

  3. Cover tightly and repeat for three mornings.

Spice and pack

  1. On the fourth morning, scald enough cider vinegar to cover cucumbers.

  2. Add alum and horseradish to the vinegar.

  3. Tie mustard, cloves, and cinnamon in a muslin bag and add to vinegar.

  4. Slice cucumbers into ½ inch thick pieces.

  5. Place cucumbers in glass jars and pour scalding vinegar over them.

  6. Seal jars tightly and store.

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.

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. Horseradish + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

  4. Cucumber + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together2,281 recipes

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

  5. Walnut + cinnamontop 6% of all pairs
    Smell alikestrong
    Cooked together2,147 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Cucumbers
Provide the crisp body of the pickle, which firms and seasons as they soak in brine and vinegar.
Cider vinegar
Provides the sour acidity that preserves the cucumbers and gives the pickle its tang.
Horseradish root
Adds a sharp, pungent heat that flavours the vinegar.
Mustard seeds
Release a sharp, savoury flavour into the hot vinegar through the muslin bag.

The step that matters

Scalding the vinegar and pouring it over the cucumbers. The vinegar must be hot when poured so the cucumbers absorb its flavour and acidity quickly, and the sealed jars stay safe to store. Pouring cool vinegar gives a weaker flavour and less reliable preservation.

Swap the walnut

How well each one fits the dish's main ingredients (cucumber, cider, vinegar, horseradish, mustard, clove, cinnamon):

  1. Chickpeafits better
  2. Lentilsfits better
  3. Beansfits better
  4. Walnutthe original

Fit is the average pairing score against cucumber, cider, vinegar, horseradish, mustard, clove, cinnamon. 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.

More cucumber pickles recipes

Sweet 23Green 9Spiced 9Small 7Sliced 6Sour 5 See all 334 →

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