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To Make Green Pickles

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Vinegar and turmeric are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,214 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Make Green Pickles

Ingredients

Directions

  1. Place the items you want to pickle in a pot and cover them with boiling water and coarse sea salt.

  2. Cover with a thick cloth and a fitting plate; let it sit overnight.

  3. The next morning, pour off the saltwater and boil it again.

  4. Cover the items as before and repeat until the pickles are a good green color.

  5. Finally, place them in plain cold vinegar mixed with turmeric.

  6. After two weeks, store them as you would yellow pickles.

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. Vinegar + turmerictop 19% of all pairs
    Smell alikemoderate
    Cooked together2,214 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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