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Dessert

Lemon Pickle

A pickled lemon preparation using salt, spices, and vinegar, left to mature for three months.

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 ↓

Lemon Pickle

Ingredients

Directions

Prepare the lemons

  1. Grate the yellow rind from the lemons and quarter them, leaving the quarters whole at the bottom.

  2. Sprinkle salt on the lemons and place them in the sun daily until dry.

  3. Brush off the salt and place the lemons in a pot with nutmeg, mace, horseradish, garlic, and mustard seed.

Pickle and bottle

  1. Pour the strong vinegar over the mixture, tie the pot closed, and place a board on top.

  2. Let it stand for three months, then strain it and bottle when perfectly clear.

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. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  3. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  4. Horseradish + garlictop 5% of all pairs
    Smell alikestrong
    Cooked together719 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Fresh lemons
Provide the main fruit body and acidic juice that flavours the pickle.
Coarse sea salt
Draws moisture out of the lemons so they dry and firm before pickling.
Strong vinegar
Acts as the preserving liquid that keeps the lemons from spoiling during the long standing.
Garlic
Adds pungent aroma that mellows during the long standing period.
Mustard seed
Contributes a sharp, pungent flavour to the pickling liquid.

The step that matters

Drying the lemons in salt in the sun. Salt draws water out of the lemon flesh and rind, concentrating flavour and reducing moisture that could cause spoilage. Drying until the lemons are truly dry is what makes the later vinegar preservation reliable.

Swap the mace

How well each one fits the dish's main ingredients (lemon, nutmeg, horseradish, clove, garlic, mustard, vinegar):

  1. Allspicefits better
  2. Tarragonfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against lemon, nutmeg, horseradish, clove, garlic, mustard, vinegar. 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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