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Spanish Pickle

A pickled cucumber, onion, and green pepper mixture cured in a vinegar and spice brine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Spanish Pickle

Why it works: Turmeric and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,776 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Spanish Pickle

Ingredients

Directions

Prepare the vegetables

  1. Sprinkle cucumbers, onions, and green peppers with coarse sea salt and let stand 24 hours.

  2. Drain the vegetables overnight.

Make the pickling liquid

  1. In a large pot, combine cider vinegar, turmeric, white ginger, ground mustard, horseradish, celery seed, olive oil, and brown sugar.

  2. Heat the mixture until the sugar dissolves.

Combine and seal

  1. Pour the hot vinegar mixture over the drained vegetables and let cool before sealing.

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. Turmeric + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together2,776 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Turmeric + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together2,279 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Cucumber + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together2,281 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
Form the bulk of the pickles, providing crisp texture and fresh body.
Onions
Add savory sweetness and aroma that mellows during pickling.
Green peppers
Contribute crunch and a grassy, slightly bitter flavor.
Cider vinegar
Provides the acidity that preserves the vegetables and sharpens the flavor.
Brown sugar
Balances the sharp vinegar with sweetness and rounds out the flavor.
Coarse sea salt
Draws water out of the vegetables, firming them and reducing their moisture.

The step that matters

Draining the vegetables after salting. Salt draws water out of the vegetables by osmosis. Draining them thoroughly keeps the brine from diluting the vinegar mixture and helps the pickles stay crisp rather than soft.

Swap the onion

How well each one fits the dish's main ingredients (cucumber, pepper, cider, vinegar, turmeric, ginger, mustard):

  1. Radishfits better
  2. Horseradishfits better
  3. Cauliflowerfits better
  4. Onionthe original

Fit is the average pairing score against cucumber, pepper, cider, vinegar, turmeric, ginger, mustard. 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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