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French Pickle

A pickled green tomato and onion relish with vinegar, sugar, mustard seed, allspice, cloves, cinnamon, ginger, and ground mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

French Pickle

Ingredients

Directions

Prepare the tomatoes and onions

  1. Mix sliced green tomatoes and onions with salt.

  2. Let the mixture stand overnight.

  3. Drain the mixture the next day.

Cook and finish

  1. Boil the drained mixture in 1 quart vinegar and 1 quart water for 15 minutes.

  2. Drain the mixture again.

  3. In a separate pot, combine 1 quart vinegar, brown sugar, mustard seed, allspice, cloves, cinnamon, ground mustard, and ginger.

  4. Boil this mixture for 15 minutes.

  5. Pour the hot mixture over the tomatoes.

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

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  3. Allspice + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  4. Mustard + allspicetop 2% of all pairs
    Smell alikestrong
    Cooked together1,928 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

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

What each ingredient does

Green tomatoes
Form the bulk of the pickle, providing body and a tart base for the spiced liquid.
Onions
Add savoury sweetness and bulk, softening as they cook in the vinegar.
Brown sugar
Adds sweetness and depth that balances the sharp vinegar and salt.
Vinegar
Provides the acidity that sharpens flavour and helps preserve the pickle.
White mustard seed
Contributes a sharp, pungent bite and texture to the spiced liquid.

The step that matters

Draining after the overnight salt rest. Salt draws water out of the tomatoes and onions. Draining well removes that liquid so the vinegar syrup is not diluted and the pickle keeps a firmer texture.

Swap the onion

How well each one fits the dish's main ingredients (tomato, vinegar, sugar, mustard, allspice, clove, cinnamon):

  1. Horseradishfits better
  2. Capsicumfits better
  3. Cucumberfits better
  4. Onionthe original

Fit is the average pairing score against tomato, vinegar, sugar, mustard, allspice, 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.

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